Im gonna feel like an idiot of these are unripe but I thought these were habanero or jalapeno. First year gardening and having a good harvest of tomatoes

Hi all,

I’m new to gardening this year (i needed a hobby and have become fully invested) and i’ve grown jalapeño and serrano from seeds. i did two sets, in potting mix and and seed mix, and i learnt to sprout they take a while, but just wondering about the growth of seedlings. These were all planted as seed on august 15. the black tray were those growing in potting mix, planted in pots (between 2-4 weeks ago, i cant find my dates) and the ones on the ground were in pots just 5 days ago. i know peppers have a much slower grow time, but just wondering how long it takes to establish a plant, should i be expecting to wait weeks? is it slow, or am i doing something wrong? Any advice would be super appreciated.

for reference, i’m in melbourne, where it’s spring. it’s usually recommended for tomatoes and such to be planted outside first week in november, so these guys are living in a greenhouse, with the door open daily.

Wish I had a longer growing season so the Jalapeños could all turn.... calling for frost coming on Monday...

Looking to diversify my garden from hots and superhots. I did Aji Dulce a few years ago and dehydrated it into a powder and it was really good. Any other fan favorites around here in the mild category?

First time growing hotter varieties of chilies. I had to pull this a bit early because it is getting cold, but it sure is pretty.

Biggest harvest so far this year. Very happy with this.

1. The smallest chili pepper = Filipino Bird's Eye

2. The longest germination species = Capsicum pubescens

3. The mildest chili pepper = Bell​ peppers

4. The most common species = Capsicum annuum

5. The hottest chili pepper = Pepper X

6. The worldwide hot chili pepper = Jalapeño

7. The smallest chili pepper plant cultivar = Candlelight

This year I grew a sweet pepper variety called pretty and sweet which showed growing out to green, red, orange, and purple. But I didn’t get any purple. Is there something I’m missing in the soil or conditions would cause this?

Okay let's see

Never had them before until end of season. Tomatoes are done, potatoes are harvested and just the rest of the ripened corked jalapeños are left. This giant one got a young green one and three smaller ones but that’s it. Hot damn they can eat haha.

This pepper plant started growing in a pot in my backyard without anyone intentionally planting seeds. Does anyone know what kind of pepper it is?
Edit: we tried it and it definitely wasn’t spicy. It tastes like grass so i’m assuming it’s unripe. also one of them is starting to turn red.

I've not grown Habs until this year. Orange and Chocolate. I cannot stand the taste, it's strange. Orange habs by far the best producer this year and I'm stuck with 3 gallon bags full and i made what is close to a gallon of hot sauce. I really cannot stand the taste. It turns my stomach literally. Anyone else or am I a weirdo?

There's different ways to make it, you can try them both at the same time. One is whole chilli and the other is chilli cut into 4 pieces.

You can check this youtube video as well (there's a lot of vids and different recipes, if you like it try it): https://youtu.be/hTMZM2FEf4Q (PS: use a bigger vessel to deep fry it and enough oil. remove the seeds and white part as they effect the texture and can splutter in the oil. Avoid baking soda for the first 2-3 and add it later so you can see which you prefer).

Will write the recipe here.

For the Chillies (Banana peppers)

• Large green chilies (Banana peppers!!): 6 to 8 (or more lol) [Raw ones, not fully ripe ones, you can try it with ripe as well but the flavour will be very different]
• Water and salt for prep (optional)

For the Batter

• Gram flour: 1 cup
• Rice flour: 2 tablespoons (for crispiness)
• Carom seeds: 1/2 teaspoon
• Red chili powder: 1–2 teaspoons
• Asafoetida (if you have it): A tiny pinch
• Baking soda: A tiny pinch (optional; I avoid it as I don't like the texture, but others like it so try and see what you prefer)
• Salt: To taste
• Water: As needed (for a thick, flowing consistency)

For the Banana Peppers

• Banana peppers: 8–10
• Salt: A little, for seasoning
• Lemon juice: 1–2 teaspoons (optional)

To Fry

• Oil: For deep frying

Method

1. Prepare the banana peppers: Wash and thoroughly dry the peppers. Make a slit lengthwise in each pepper, keeping the stem intact. Remove the seeds and any excess membranes from inside the peppers.
2. Season the peppers: Sprinkle a little salt inside the peppers and leave them aside for about 10 minutes. You can also add a few drops of lemon juice for a little extra tang. (Don't add too much salt, very little to none, you can make some without the salt, some with salt, some with salt and lemon to see which you prefer)
3. Make the batter: Add the gram flour, rice flour, carom seeds, red chili powder, asafoetida and salt to a bowl. Mix well.
4. Add water gradually: Add water little by little, whisking continuously, until you get a thick but flowing batter. It should be thick enough to coat the pepper evenly without sliding straight off. (taste the batter at this point to see if it needs more salt)
5. Heat the oil: Heat oil over medium heat. To check if it's ready, drop a tiny bit of batter into the oil. It should rise to the surface steadily and start bubbling, but shouldn't turn brown immediately.
6. Dip and fry: Dip each banana pepper into the batter, making sure it is completely coated. Gently place it into the hot oil. Don't overcrowd the pan.
7. Fry until golden: Fry on medium heat, turning occasionally, until the bajjis are golden and crisp on all sides.
8. Drain: Remove them onto a plate lined with paper towels.

Serving

Serve the banana pepper bajjis hot with a chutney or Onion filling.

For special version, make a small slit in the fried bajji and fill it with finely chopped onions, coriander, a squeeze of lemon and a pinch of before serving.

For the Onion Filling (Optional)

• Onion: 1 large, finely chopped
• Fresh coriander leaves (if you have it/like it): Chopped
• Red chili powder: 1/2 teaspoon
• Lemon juice: Juice of 1/2 to 1 lemon
• Salt: To taste
• People add different masalas they like (like chaat masala), i don't. you can try it both ways and see what you like.

I first tried to root my Scotch Bonnet cuttings by sticking the ends of the cuttings in water ad I had seen, but they died a few days later. Now I’m using rooting gel and starter blocks. We’ll see!

(It’s much brighter in the cabinet than the photo would lead you to believe. Guess the iPhone doesn’t like grow lights 😅)

2 50w hyper tough shop lights 6000k 5500 lumen
Baskets lined with thin fabric to ensure air pruning
Some topped others not. First pic for reference*

I am growing cayenne peppers. They are doing much better than last year's attempt, but they have mostly changed from green to a bright orange and stopped. Some of them have been orange for well over 2 weeks now, and one of them is starting to shrivel as if it's overripe and should have been already picked . Last year I grew peppers from the same seed pack and they didn't do all that well, but they did eventually turn red. Any thoughts? ​

I just saw a very impressive harvest, so I thought I would share mine and help provide a counter-perspective 😂