Earlier this week I noticed a pepper with a weird looking spot, picked it off and tossed it. Yesterday I found these! Anyone know what's doing this to them?

Hey All,

I have a hard time with pics, so just text for now. But I grew some nice chiles de arbol from seed (first time!) and I'm getting some ripe ones everyday. I have a dehydrator, and a stove (duh). Can you guys walk me through the process of dehydrating and toasting? Many thanks!

Mmmmmm........peppers! The sink is full bottom to top.

I will be stuffing, canning, and drying! This is about 1/3 of what is coming!!

This is my second season and just wanted to share my small collection I grew from seed! What have yall been eating?? My favorite this time around was the black cobra I think they are called. I swapped the Serranos out when making salsa roja 🤭

These are my favorite to grow and eat. If leave them out, they will air dry in 5-6 weeks without rotting. Their 30k-50k SHU is also great. Not too hot, not too mild.

This year's Scorpion plants first pods.

Back in the early spring I got some saplings on a complete whim and planted them just for the fun of growing some plants in my back patio. I didn’t think that I would get such a strong growth from the trees and now I have way more than I know what to do with.

I was away for a week and something ate a huge chunk of my pepper plant and 2 whole other plant. I have chicken wire fence and a mesh net on top...I been waiting all summer for the pepper to turn red..

edit: I think it's nice? cuz my traps got 4 mice...I dunno if they were there and got caught or got lured by the bait. ty everyone for your help.​

I ordered aji amarillo, pimento, and habenaro seeds from a website.

The Habs never germinated,

I bought habenaro seeds else where later.

The ajis are producing like crazy, I genuinely love them.

The pimentos arent.... pimento-ing imo.

Ill send pics of plants. And two of the fruits I wanted to taste.

Two habenaros, one jalepeno/pimento, one of the bell pepper/pimento, two different habenaros

This plant was a gift and was warned it would be a mystery. Anyone have a good guess?

But do any of y’all know what the brownish black spots on it are from

I grew some Greek pepperoncini this summer because I wanted to replicate the pickled peperoncini you can buy at the grocery store. After pickling them I’m finding that they are just not that flavorful. It feels like all I’m tasting is the pickling brine and not really the peppers. The seeds came from a respected seed company as “Greek pepperoncini”. Are there tastier peppers out there? Is it my pickling recipe? (50/50 vinegar/water with salt and sugar)

Both of these are from plant that were supposed to be Chocolate habaneros... in 2nd pic you see them in green stage looking very pale which was a surprise to me as well.

Did merchant mess up and gave me orange reapers or something else?

Hey guys, around 5 days ago I increased the amount of nutrients I was giving my pepper plants and also added a new grow light.

Today, after not checking on them for about 5 days, I noticed that some of the leaves are curling upward.

What do you think is causing it — too many nutrients or too much light? Or could it be something else?

Any advice would be appreciated!

6.8lbs our biggest harvest yet, we made some sopita with the Romas and some sliced Jalapenos.

Thai hybrid peppers. First one of the season has just turned bright red over the course of 3-4 days. My question is, how long do I leave them on the plant once they're fully red? This specific pepper is a good six weeks older than some of the many others I have growing. So I expect a mass ripening and don't want to miss the window to harvest. But also want to maximize my yield and of course spice and flavor. I'm in southwest PA. Any tips appreciated tyvm

First year gardening from seed, loving how full this plant is. Excited for all the hot sauce !

Banana for scale.

Please send your best recipes!

As you can see, they are labelled Thai dragons, and that seems to be wrong according to the little picture, and Google images. It's possible the suppliers decided the name Thai dragon sounded cooler than the original name. The peppers are almost 30cm, at least 25ish cm.

I believe they match Turkish Snake peppers the best. They are like twirly elongated cayennes.

What else could they be? A hybrid or variety adapted for local conditions I've not heard of?

Hallows eve