I started my chilli plants lake this year and there’s plenty still growing but all of them are green.

I picked a selection off a few weeks ago and put them on a tub which has been sealed and tonight I noticed one is turning red.

Is this normal?

Will they taste better if red and if so, is there a way to speed the process up?

Thanks

Do you think I should also dip them in chocolate or is that crazy talk?

Just visited my parents recently and noticed my dad got a new plant but he has no idea what type of pepper this is! Any help would be appreciated!

I have a Reaper plant that has been blooming but before they turn into the peppers, the blooms die and fall off. I feed it nutrients and pproper amount of water. I do have the grow lights on it for 10hrs a day. It is in a 10"×10" pot. What am I doing wrong?

We still have another couple weeks before the frost really sets in. With so many green peppers still on the plants, what's our best option to ripen them? I've read that defoliating really helps. Should that be all the leaves or just most of them? Is there something else to consider?

Visiting the in-laws and got a good haul of seeds for next year!

What should I do with these peppers? Any great ideas? They’re Thai dragons!

I don’t want to dehydrate them cause it’ll fumigate the house. Anyone have any other ideas other than drying or freezing?

Thinking about hot sauce but I’ve struggled to find recipes I enjoyed in the past. Call me a heretic but my favorites are tapatio, cholula and Tabasco.

Searching for the best rocoto variety for indoors and mildest possible. I want to grow rocoto peppers at home, but don't have to much space(my wast collection of plants is taking a lot of space), and want something not too hot, so I can really eat them and share with family. The plant will be indoors all the time.

What can you recommend?

I just finished harvesting from my indoor plants and feel pretty good about my little haul ☺️

Today I harvested shishitos, datils, buena mulata cayenne, mursaki sweet, aji lemon, and my first "snacking pepper" which was grown from a supermarket pepper's seeds.

I plan to 'quick pickle' the murasaki with some jalapeños, sautée the shishitos as a side dish, and....who knows? With the hot peppers.... I already have three ferments going...

When I first bought my peppers there was a LOT that I had plucked off of the tree and I realized that I had to plant it into a new pot and it looks so much happier!

Post from my father in law...

OK, gardeners…with a frost expected this weekend I harvested my remaining peppers today. I made a terrific hot sauce with the first bunch I harvested.

A bunch of the green ones I picked today are black on one side. I am sure they were all under watered which may have contributed.

Are they OK to eat or should I toss them?

I just prepped 2.5 gallons of fermented habeneros. How much xanthum gum should I add per gallon before I bottle it?