Who is growing hot peppers this year?
 

I have about 50 butch t Trinidad scorpion crossed with the moruga scorpion pepper plants about 4 inches tall, I started the seeds from ones I saved from last year.
Also i just planted 50 of the Carolina reaper seeds. The “Butch T” measures a whopping 1,463,700 Scoville heat units. Now that's HOT!!@!%!
The reaper are supposed to average a 1,569,300 on the Scoville scale with peak levels of over 2,200,000 Scoville Heat Units (SHU). Mostly I gave a lot of the peppers away to people who like to eat them and saved a few for myself to make pepper flakes.

I ate a quarter of a butch t and thought I would die lol. I did enjoy the burn after the initial heat.

Any other pepper heads out there?? Anyone local who would like a few plants let me know.

Any growing tips to increase the heat??

I already got my order in to chileplants.com Pete. I don't have it down to a literal science like some people do, I just use the standard cow poop in the soil and fertilize with fish and kelp. Six or so superhot plants is all I'm gonna plant, all I need. I will gladly try a couple butch t's. Have you ever been to that festival near Kutztown?

You guys are hardcore!! I do jalapeno and some cayenne but I leave those scorpion peppers alone ever since I tried some sauce with that pepper in it, WOW that's hot. I have found my cayenne to vary in heat depending on the soil PH in my garden. The more acidic soil In one of my raised bed gardens seems to produce hotter peppers. It could be something else like the sun that bed gets but I did notice the PH was much more acidic when I tested it. you make me feel lazy as I am not starting anything from seed this year, I am buying all my peppers as young plants. Tomatoes I might start in the house but the rest of the garden I'm buying at my plant center.

Eating some chili made with Chocolate Habaneros right now. Last season was my first year growing them and will definitely do so again. Have grown numerous super hots in the past and these are probably my favorite so far. Hotter than regular Habs and with a nice smokey flavor which stands up well with food.

I have grown superhots for the past ~5 years. Although I can handle the heat of the Butch T's and Brainstrains, I like the flavor of the Chocolate habs, the yellow Brainstrains and the Moruga Scorpions. I like to dry them and then place the dried pods in the smoker for a few hours. The smoked powder is fantastic. Haven't tried the "Carolina reapers". Once you get above a million scoville units, does it really matter?

I am just a Japoleno and Tabasco fan. The super hots can stay with yuse guys.

Oh crap, I can't even eat sausage w/ much spice in it, let alone anything you fire-eaters desire...:D

I grow Florida Grove Peppers!

OMG, the top of my head sweats when I eat picante sauce at a cheap Mexican restaurant.

I love a jalapeno pepper with my Church's chicken....but a little goes a loooong way.

To increase the heat of the chiles, you need to stress the plants. Once the peppers are ripening, let the plants dry out until they are drooping a bit, then water the hell out of them. Repeated cycles of this stress the plant and make the peppers hotter. That's why peppers grown in the southwest are the hottest.

:jumping:
not jumping, that's fire shooting outta my arse.....

Which church??? :D

You guys are NUTS..........

I have been growing hot peppers for the past 10 years or more. I have grown everything from the cherry to the jalapeno, cayenne to tai dragon, practically all the habs, ghost, scorpion and the reaper.

I slice them up and jar them. Make hot sauce, pepper flakes, hot pepper powder (like chili powder but with hotter peppers). I have smoked peppers and made hot sauce from them.

Love them, can't get enough of them.

Can't stand the taste of store bought anymore since I have been jarring my own, plus I know what is going into the jar.

Good luck on the pepper growing season and keep the flames to a minimum.

Mark

I have been growing pepper plant's for a few years here, actually have a few plants in the ground that are 3 years old. They last the whole year unless we get a good frost which will kill the plant.
What is the secret to growing a good meaty jalapeño?
Mine grow to a decent size but they are thin compared to the ones in the store.

It may be the type of pepper you are growing or that you are picking them too early. Jalapeño peppers vary a lot in heat and size. I fertilize the hell out of mine with manure tea to get maximum yield and size, maybe yours need some more food?
I've grown peppers for 30 years, some do better than others. I save seeds from my best producing plants and have pretty good results.

Thanks
I think I'll get a few more variety of plant's in the ground with some good soil and fertilizer.
Now is prime growing season here. My bell pepper plant's already have a bunch of peppers.

This just in ... new contender for world's hottest pepper "HP56" pushes 3-million Scovilles.

Be sure to watch the video.

>> http://www.kplctv.com/story/28626635...y-twice-as-hot

http://wbtv.images.worldnow.com/images/7262846_G.jpg

Yeap; Jalepenos & red chilis for me. Grow em, Love em, eat em off the plant.

The hotter stuff is not for me. Maybe a habernero mixed into something. But this Topic of 1Mil scovil stuff not for me. a fella would put those in beer ; that's hot.

BTW FWIW; i loath & despise chipotle; causes a sore throat for me.

Ditto.

what is with early jalepenos having NO heat, eat like a bell pepper, then maybe 2 week later they are super hot. Is there a rule to picking jaleponos?
I always pick them green & plump, and they vary in heat.

Theres a couple dozen varieties of jalapenos. I usually buy the jumbo ones to stuff, which aren't as hot as the regulars. Its relay a crapshoot sometimes with them, there are a couple that have no heat at all, just as mild as a bell. If your that crazy about them get the seed stable over years just as Cerebus does. Go to www.chiliplants.com and check them out. You want any jalap to be mild? Eat one ghost, naga, or Trinidad scorpion and youll be poppin jalaps like candy the following week.