I am waiting for a package from a large seed exchange. It should, hopefully, contain some peppers. If not, I will plant some of what I already have, which are basic semi-mild peppers. No-one around me is a fan of super hot peppers. I'll do jalepenos, poblanos, habaneros, and a few others I can't think of off hand. I'd love to do some more exotic varieties, but can't see spending money on more seeds when I already have more than I need of varieties that will certainly suffice.

I usually make/can salsa or salsa verde, or green tomato salsa. But, I still have leftovers from 2021. So, I'll probably dehydrate most of what I grow for longterm storage and seasoning powders.

Martha

Pepperonchini is top on my list this year. Last year the seeds were null, the couple plants I found locally just didn't grow well. So I'm dead out of pickled pepperonchini :( Got fresh seed this year- I swear golden used to be as popular as red, but now pretty much all I see in the common catalogs is red.

Tobago Seasoning is second. I'm almost out of dried stuff. Aji Amarillo, just a couple of these. They are critical for some Peruvian dishes we like to have.

A couple of sweet peppers too. I've pretty much settled into Corno de Toro. They are really good and grow really well for me. Red and Yellow this year.

I tried twinning for the first time last year. With processing tomatoes and peppers. I think it worked nicely. I'm going to do it again this year.

Here's a list of the hots I'm growing this year. I'm not into the super hots.

Biquinho

Biquinho Yellow

Large Cherry

Hungarian Hot Wax

Craig's Grand Jalapeno

Orange Spice Jalapeno

Pumpkin Spice Jalapeno

Lemon Drop

Sugar Rush Peach

I received my package of traded seed. OMG. 191 varieties of tomatoes alone. The hot peppers are mostly varieties I've never grown. See below and comment if you have any experience with any of these.

Chinese 5 Colors

Fish Pepper

Fatalii

Aleppo

Trinidad Perfume

Serrano

Cayenne

Super KHI

Sugar Rush Peach

Poblano

Martha

Holy cow thats a lotta seed! Years ago I did a pepper and tomato trade and I had more seed than I knew what to do with for several years. It was fun for a lot of experimenting and comparing.

Fish pepper. Grows lovely varigated foliage and fruits. Fruits start whiteish and green streaks, the whiteish goes more to reddish. Fairly hot but not too much. Thin walls. Nice for slicing up into soups or chopped into butter and lemon for a fish sauce. Stuff with a creamy cheese :) Stir frys well. Not so great for standing up to pickling. Dries well, but there are other peppers better after drying IMO. Can do a three gallon pot, does better in a five gallon. Fairly sturdy branching habit, appreacates caging.

Fatali if I recall I did out in the beds. It was one of the effing hot ones. Good smoked and dried as a half dropped into chili or something like that. Too hot for half in a jar of pickled beans. I used it with other hotter ones like that in garden spray. Open branching habit if I recall, needs caging.

Trinidad Perfume. I accidently stressed the dickens out of it, so fruits turned out hotter than they should have. It might have been wrong seed too, it came from Tradewinds :( But the flavor and perfume was nice. Color was pretty. Smaller growth habit, did two of them in a tote and just needed some staking.

Beesneeds,

Thank you for those reviews! I have heard that the Trinidad Perfume has nice flavor without extreme heat. I'm probably like you in my heat tolerance. For some reason, I feel obligated to grow at least a few extremely hot peppers for family members and friends who might appreciate them more than me. I suppose it never hurts to have some serious spice powdered on a shelf in the basement. I could also experiment with some fermented hot sauce. Though, fermented products seem to require refridgeration, once "finished." So, I don't see the benefit, when shelf stable storage options are available. Maybe as gifts for special folks.

Martha

I tend to grow mostly for seasoning pepper heat. A while back I trialed many varieties a year for several years. We found after a certain scoville threshold, it was just heat. Even strongly flavored superhots were too hot and it nuked the flavor. A little sometimes is good, but not pratical to grow it much. Every few years I do a super hot round for garden spray, but most of the time the hot peppers are seasoning levels of heat. We usually max out around 100-150,000 scovile. New Mex peppers are really common around here, so I don't grow those. I've focused on other flavor profile peppers. I think I'm down to a dozen or so of more favored ones now.

I tinkered with fermenting in the past. For us it wasn't worth it. There's already so many good hot sauces out there. We keep most of the standards on the shelf, and have a handful of others.

Chocolate Habanero, in my opinion the best in flavor. 2023 season off to a good start!

Nice looking plants, Habjolokia!