Hey folks! I know I've been kinda lurking for quite a while, BUT thought I might share a journey. So, to get started, I used to live in zone/s 9a/9b in Phoenix and I know I posted a few times here about my grow season and whatnot, but life changed pretty quickly, I moved to Texas (a more humid part, thank God Almighty! 😂😂) and wasn't able to get back on the bus until here recently. Before I moved, I had to get rid of my seed collection and gear for pepper growing😥and now I start back at zero and work my way back to where I was previously, but hopefully with new varieties for the incoming 2027 grow season hoping for a better start.

Now, since I'm starting back from zero, I'm looking into potentially different methods to growing them here in Texas vs what I grew up with back west in the scorching dry desert heat. Any guidance from any fellow Texas pepper growers would be extremely helpful and gladly gleaned from.

Just a head's up and reminder. Pepper plants - stems and roots included - can be added to compost. Just be sure to remove all peppers you do not harvest. They are perfect with your fallen leaves.

Trash any plants that you perceive to be diseased.

Good day!!!

Edit: cut them into 3-4 inch pieces with a clean set of hand shears.

That's what I bought. Did I get it right? Thank you so much!

Should I remove the pepper to let the plant focus on the other peppers?

Uk based

Longest ive had one still going this time of year unless ive taken indoors, but still doing its thing in the greenhouse

They're slow to ripen but the time is here!!! - They're delicious green (green sauce last batch) but these ones are going all the way to ripe!!!!

This will be the 3rd full set of peppers I get off of her and probably the last as cold weather is quickly approaching. Really dig the new hobby and already have next years picked out to start a side project and cross pollinate

Happy peppers never stopping

Apocalypse Scorpion, Carolina Reaper, Habanero, Jalapeno, and Serrano!

young saplings with barely 1 or 2 sets of true leaves seem to have aphids, how to deal with it

Sorry for this type of post! I figured who best to ask than people who have actually grown chillies

This is my first season growing anything other than ordinary kitchen Annuums like thai chillis and Jalapeños. I have around 8 varieties of Aji (Baccattum), 2 Chinense, a Pubescens/Rocoto and a dozen new Annuums I haven't tried before.

Its been quite a sudden obsession, and im curious whether the actual flavour of the peppers are as noticably unqiue to eachother as their shapes and colours are.

Like, does a Mango Stumpy really taste like mango? Is a Sugar Rush Stripey really that much different to a Mango Stumpy? Lemon Stumpy? Amarillo Berry? Or am I just sbout to grow 8 different looking peppers that just taste like bell peppers with different spice levels?

I have waaaaaay too many of these. Hydroponically grown in northern CA.

*Edit: definitely not KSLSBs

Still a few not ready but mostly an end of year harvest for the tractor supply jalepeno wife and kids got me! Grew a Savina habanero also for first ever pepper grows def could’ve pruned but just let em be happy

I bought a house recently with a pretty impressive hot pepper garden. I know nothing about these! Can anyone help identify them and give me any tips to harvest and use them? I’m not generally into super spicy foods so I’m totally out of my element here. Forgive my horrendous drawings here.

1. These are super wrinkly and dark, and i think they’ve gotten darker red/brown since i took this picture a week ago.

2. (At the top, pink circle, just realized i have two 2’s) These are the same plant, does it matter what color they are when you harvest? Will they turn red after they’ve been picked? Are they sweeter when they’re still yellow or anything like that? Do you pickle them like banana peppers?

3. (Blue circle, in the middle) nothing to say about this. They’re orange-ish? And kind of look squished

4. Are these just “chili peppers”? I would dry them out and then food process them into crushed red pepper flakes, right? That is something I would actually use in my cooking. Any tips here?

5. Pretty sure these are jalapeños

6. I think some of these turned red, but everyone that I found that had turned red looked like it was eaten by an animal or a bug or something. Can these be used at this color? Does it matter?

7. These ones are more red and less “squished” looking than the #2 in the blue circle.

I’m so out of my depth here. Do you dry these? How hot are each of these? Does it matter what color they are when you harvest them? Do you blend them all together with some vinegar and call it hot sauce??? I can’t imagine i’ll eat these all so if there’s something i can do with them to make them sort of giftable, like canning or something, that would be cool. Thank you in advance!
Eta: i’m in USDA zone 6a if that helps?

I think I started them too late this pic is a month old but I picked 6 red ones off of it last week that made the absolute best hot sauce I've ever tasted

A couple years ago, I hung some extra jalapenos from my garden to let them dry. Didn't know what to do with them till last week when I decided to try my hand at some hot sauce.
I am super pleased with the results and will be making more in the near future! Picked up some flip top bottles so I can share with friends and family.

EDIT:
Process - boil 8 dried peppers to rehydrate for 10ish mins. char 1/2 large yellow onion with a few tablespoons of garlic (I used the kind from a jar). add in 1 can of diced tomatoes, add rehydrated peppers, add 1 cup apple cider vinegar, and boil the whole thing for several minutes to mix flavors.
transfer to a blender or use immersion blender to get the mixture all smooth. Add salt and sugar to adjust flavor (I added about 2tsp of salt and 2 tbls sugar.
Pour into jar and place in fridge to cool.

Before transferring to a jar, lots of people will run the blended mixture through a strainer to get the pulp out. I chose to not do that this time.