[QUOTE=zipcode;579627]I think I see spider mites on your tomatoes. Just saying. Also some sort of deficiency, maybe iron or manganese? Is your soil pH too high?[/QUOTE]
No spider mites just old plants and getting over the blight.

The peppers brown spots are from vinegar splash.

I just ate chewed up and swallowed a whole red habanero pepper seeds and all from the garden.:shock::lol:

Worth

gonna go get some ice cream?

Worth, if you like hot peppers, and I think you do, they are very good for you. Me, I don't like the hots, but like the sweets.

[QUOTE=imp;580729]gonna go get some ice cream?

Worth, if you like hot peppers, and I think you do, they are very good for you. Me, I don't like the hots, but like the sweets.[/QUOTE]

No ice cream or milk I like the burn.
No way could I have done this if I hadn't been eating hot peppers all summer or all my life.:lol:
I eat around 2 pounds of pickled hot peppers in about 5 days.

I did taste some of the ornamental peppers today, but they're closer to Tabasco in heat. I haven't eaten a pepper hotter than those.

Can you imagine how hot red habanero peppers are grown here in Texas in October?

I am eating every pepper I have grown so far this summer.
Mostly just out of hand in the garden for breakfast for an eye opener and pick me up.

For fresh eating my favorites are Serrano, Jalapeno, Hungarian Hot Wax, Fresno, gypsy , ...
Anything like habs and higher in heat I use in cooking and make sauce with.

Gardeneer

The Jamaican hot reds and yellows are around 100,000 to 200,000 SCH.:yes:

Worth

More pepper observations.

Peppadew water hog.
Any squash type pepper and Fresno drought tolerant.
They stand tall when other peppers droop.
Chili Pequin stands tall when all others are about to die from lack of water.

Worth

There's no reason to allow a Peppadew to live. I really don't like them, even in the commercial pickled form.

Chili Pequin born in the desert. One of the toughest deciduous plants they is. Spit on it ever morning and you'll be fine.

Nice lists!

Fresno's, and Tiburon Poblanos where my favorites until last year,when I grew a piquillo that was pretty warm. For heat in a recipe I'll take serrano, and scotch bonnets with seasoning peppers ( like aji dulce or Trinidad Perfume) for hot sauce, but I LOVED these piquillo's for stuffing. I saved seed, and so far they seem even hotter!

Like the Words of Wort1 {My babies sprouted yesterday}.

My Peppers and Okra finally sprouted, Amen!!

I took someone's advice on here in another Tread to put them in the Greenhouse at 90 degree'.

I did not want to try the Heating pads, because it "Just seemed unsafe.

Here in March which has been as cold as January this week, they popped their heads out of their Planting pots.

So next year if I want to Start My Peppers in January, I will make sure they will be in my Large Greenhouse at 90 degrees.

I can't believe that all my Okra Plants wanted 90 degrees too!

Now I can turn the heat down because my Tomatoes just do not like that kind of heat.