more processing

Did another round or preserving. Vacuum packed, made paste, and pickled. I'm tired.

packing them up

Onza Amarillo

Nice pepper, nice heat. Not as hot as I thought they would be from their description in the seed catalog.

Scotch Bonnet Fatali

OK, these were insane hot.  I found them as hot as the Bhut peppers I grew. Which means so hot I cannot imagine eating a whole one straight up. They had a little more acidic taste than the Bhuts did but a very beautiful pod.

Japones (I think)

These are nice plump "asian" type pepper. They made a nice hot pepper paste when puréed  with garlic, vinegar, and oil. Would grow again but not in volume.

Aji Lemon

These are very nice pepers. However, now at the tail end of the season most have not turned yellow. These are moderately hot with a nice lemon overtone.

Jamaican Yellow and Red Squash

I thought these had pretty pods but the walls of the fruit was pretty think and they consequently lacked a crispness of a pepper like the paper lantern. I think I would grow again but not in large numbers.

Puya

I was not impressed by this pepper. The pods on this plant started to wilt before they became fully ripe. Most pods were slightly discolored and soft when they finished turning red. Not sure what when wrong or if this is inherent to the pepper.

Paper lantern

Nice flavor. On the mild side. The one shown is on the older side but picked slightly early they have a very nice crisp texture.

white bullet

These were hot with an in your face immediate heat. I was not big on the flavor but they were fun to grow and I liked the crisp texture. I would grow again.

a lot of heat

Bhuts

Never thought I would get sick of these but after processing 300 of them I'm getting close.

7 pot

I found these as hot as the Bhuts.

Craig's tripple hot hab.

These are nice. They are hot and good on eggs.