I’ll admit, I’m an addict with peppers. I did habanero, poblano, bananna and simple chile last year.
Just curious if anyone has some ideas for weird or different kinds since spring is approaching (all too quickly) in the U.S.
Outdoor, in pots thus far…
Thanks!
I’ve been thinking of growing some scorpion and ghost pepper.
I currently use a ghost pepper extract to make a sauce with. It is hot but OH SO GOOD!
www.thekitchn.com/how-to-roast-shishito-peppers-recipe-221033
These shishitos were very trendy last summer at our farm to table restaurants. I think I will add these to my garden this year.
Ooh! Interesting. I just started some sweet peppers. I’m limited to the hotness I can handle, 
I’m a sissy, too, where hot peppers are concerned. When I eat hot peppers, I simply get a strong sensation of heat and burning but no flavor. I grow a few sweet peppers in my garden. With them I make a small salad with a small amount of tomato, cucumber, feta cheese, and a generous amount of olive oil with a bit of vinegar and a bit of raw garlic squeezed in a press.
I don’t grow the hot ones, but my favorite most useful peppers are the Numex Anaheim types. The best one for me is Numex Joe E.Parker, which is prolific and easy to grow. What I especially love about them is their thick walls. I love them get to almost full red stage, flame roast them (on the gas stovetop). I freeze a lot of them, then just slice off what I need. These are absolutely ambrosial in many dishes, such as eggs.
I grow about 50 plants each year. For the ‘non perfect’ fruits, let them turn red, dry and grind into a benign chilie powder. It is really good, but mind you don’t use too much, or be sure to add it to your carb totals, though it 's not that much.
Cut in half, filled with a cheese, some salt… mmmmm
Red jalepenos are a favorite of mine.
Anaheim are my favorite. I cook them with Tomatillos and make green tacos. Fresh and delicious! We’ve also done a big batch and canned for later.
