Scott, You're welcome and I'm glad you're enjoying trying new varieties---both ornamental and edible. I usually don't eat the ornamental peppers (though they are edible) but some of them make some hot peppers that are great for making pepper-flavored vinegar or fermented pepper sauce.

My peppers have been really sluggish all summer after being heavily waterlogged in May, June and early July but are finally looking better and producing better. For what it is worth, Purple Flash is late for me too.

Normally Medusa's peppers look a little more twisted and weird than Chilly Chilli's but I can't really tell them apart at this point either. It is such a strange year.

My best-producing peppers so far are the Jalapeño peppers Biker Billy and Mucho Nacho, which is true every year. Feher Ozon paprika pepper probably has produced the heaviest amount of peppers per plant so far. It has produced so many peppers that the plants are practically all fruit and almost no foliage. I haven't noticed that with Feher Ozon in the past.

In late summer I always snip peppers off the ornamental peppers to encourage a new flush of blooms and more peppers. I do it as the first round of fruit starts to dry and wrinkle. I just let the peppers fall to the ground. Every year I get a bunch of tiny volunteer peppers, usually in May, and I just dig them up and transplant them to wherever I want them.

Dawn

Yes! I'm having delight with the Black Hungarian, Paprika and cayenne peppers. Thanks <3

Cool, Bon, and you are welcome as well. Someone else brought the Black Hungarian though, so thanks go out to whoever brought it. I don't grow that one.

Dawn

Well, thanks to whoever brought the black hungarian! They're beautiful to watch.

I brought the black and yellow Hungarians. My black are producing like crazy but the yellows are a little slower. Well everything is slower right now. Except grasshoppers. When will they move on?
My tomatoes are putting out pretty good considering how hot it is. My mystery plants in the red solo cups are sooooo happy. Most of them are the sungold and I have frozen quite a few to put in my ketchup I am making for littleman. I want a variety so when I get about 7 or 8 gallons then I will make it. I too love having this variety of peppers and tomatoes.

Kim, The timing of the grasshoppers might be different there than it is here, but normally the grasshopper population peaks here in late July or early August and then slowly begins falling.

On the thread about hordes of grasshoppers and beetles showing up on radar in the Tx panhandle I linked the 2015 APHIS Rangeland Grasshopper Forecast map from last spring and it basically showed that your area would have a huge grasshopper outbreak this year. A few weeks ago Mary, who also is in your part of the state, posted that grasshoppers were ravaging her pepper plants.

Home-made ketchup is so good. I use the Mrs. Wage's mix to make it. I use red tomatoes for a specific reason when cooking tomatoes, though sometimes I use a blend of tomatoes of all colors.

Have you ever made tomato sauce or pasta sauce using nothing but orange or yellow tomatoes? The heat involved in the cooking process often turns a yellow/orange cooked tomato product into an unsightly brownish-yellow that is about the same color as.....well....there is no polite way to say this.....baby poop.....and specifically the exact shade of baby poop from an infant fed an iron-enriched infant formula. I made a tasty but very ugly yellow tomato sauce in my crockpot once a few years back that was made of nothing but SunGold and Ildi tomatoes. It was not something I ever tried again.

I don't remember if the Mrs. Wage's ketchup mix has anything in it that affects the color of the ketchup but it might....and likely does. When I have used it, my finished product is always the exact perfect ketchup color of commercial ketchup whether I used all red tomatoes or all pink tomatoes or whatever.

Dawn

Thanks Kim!