I enjoy hot peppers. My goat's weed peppers seem to be doing well. Who else enjoys the heat?

Used to enjoy them when I was a lot younger. Most especially fried with potatoes and eggs on Italian bread. Now my butt cheeks clench up just looking at em.

Not me, I don't see the point of eating something that wrecks my taste buds. I can handle a jalapeno IFF it's de-seeded, and I put a little ground cayenne in my homemade chili, but that's it.

I used to work with a guy who made his own salsa. He grew his own peppers because "the stores don't have peppers that are hot enough" (IIRC this was before Ghost peppers and Carolina Reapers became widely known). He brought some of his salsa into the office one day to share. When he took the lid off of the container I had to leave the room because my eyes and nose were burning. No thanks.

I love spicy food, within reason. I'm not going to chow down on Ghost Peppers or Caroline Reapers; there's a point of diminishing returns where all you get it more pain with no real benefit. But at my usual Thai place I get 4 out of 5 on the spice level. And I tend to put peppers in a lot of what I cook, or at least put hot sauce on top.

Love it. I’ve grown a few. The guy is right. The stores don’t have hot peppers. Serranos are about it at the grocery store.

Love the flavor but not the heat. It makes no sense to burn your mouth (or nose or eyes or nether-regions) and enjoy it.

I generally grow jalapenos, serranos, and cayenne (for my own dried pepper). This year I have two habaneros as I wanted to make a mango/habanero sauce this fall, but they're just flowering now so I doubt I'll get any before the frost hits.

I used to love the heat, but as I've aged my digestive tract has become less and less tolerant. It's gotten to the point that I even prefer stuffed poblanos in lieu of stuffed jalapenos (cream cheese, shredded cheese, taco seasoning, and bacon wrapped).

In my organic garden:

I had always grown jalapeno plus either a serrano or cayenne. I use it to make medium salsa, but I was giving away 95% of the peppers because they produce way more than my salsa needs.

This is the first year that I'm not growing anything hot. I used the space to grow more bell peppers and I'm no longer carrying baggies of peppers to work and social gatherings to give away. The other deciding factor is that I can buy the jalapeno and serrano peppers from HEB for my salsa for less than a $1 total.

I do miss the handiness of having them out back rather than at the store so next year I think I'm going to plant Nadapeno (aka Heatless Jalapeno) and Habanada (aka Heatless Habanero).

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Ego is the anesthesia that deadens the pain of stupidity

DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer.

I’ve got a bumper crop of Serrano peppers this year. I love to pickle them up, gives them a sweet, spicy kick great to put on everything from salads to sandwiches to chili. I also take a couple thin slices and add them to mango wheat beers to add a little heat, very good!

Just some jalapenos, can't take the super hot stuff.

quote:

Originally posted by stkfox:
I’ve got a bumper crop of Serrano peppers this year. I love to pickle them up, gives them a sweet, spicy kick great to put on everything from salads to sandwiches to chili. I also take a couple thin slices and add them to mango wheat beers to add a little heat, very good!

A few years ago, I had a bumper crop of serranos. My buddy's wife modified her jalapeno jelly recipe into a serrano jelly recipe, and my buddy loved it.

Serrano jelly might be an option for you.

Big pepper year for me, along with the tomatoes, biggest per-plant yields I've had in many years, probably due to the wet weather we've had this year. I am growing:

Jalapenos (3 plants)
Serranos (2)
Poblanos (4)
Yellow Banana (1)
Tabascos (1)
Mexibelles (1)
San Jose (1)

I have gotten a few 6" long Jalapenos, and the Serranos are as big and fat as ordinary Jalapenos. Production is low on the Poblanos, perhaps the pepper I use most. Most years I grow a couple of Habanero plants, but we got so many last year that I still have two gallon-size freezer bags full of the excess.

Tolerance for Capsaicin varies greatly, among individuals and in a single individual over time. I used to be a monster for the heat, as I age I've become maybe only a little above average in heat tolerance.

I love hot spicy foods. I did not plant any this year, but I usually always do. I can handle peppers up to and including habaneros, but none hotter than those. Our grocery stores sell all sorts of hot peppers at a reasonable price.

I grow jalapenos and love them.
They can get fairly hot when allowed to ripen fully; that's just the right amount of heat for me.

I just picked some Shishito Peppers, haven't tried them yet. They say one in ten is hot.

I’m growing jalapeño, Serrano, Trinidad scorpion, and arbol. The only problem is that the aphids love them, too.

quote:

Originally posted by WaterburyBob:
I grow jalapenos and love them.
They can get fairly hot when allowed to ripen fully; that's just the right amount of heat for me.

Do you know what variety you are growing? I've never grown japs but I've bought from different sources and had very mild stuffed peppers out of the oven and then very, very hot, like I couldn't eat more than one. I got those really hot ones from a local farmer stand.

quote:

Originally posted by dsiets:

quote:

Originally posted by WaterburyBob:
I grow jalapenos and love them.
They can get fairly hot when allowed to ripen fully; that's just the right amount of heat for me.

Do you know what variety you are growing? I've never grown japs but I've bought from different sources and had very mild stuffed peppers out of the oven and then very, very hot, like I couldn't eat more than one. I got those really hot ones from a local farmer stand.

I don't know the exact variety.
We just buy Bonnie Bell brand plants every year; it doesn't specify anything but 'Jalapeno Pepper'.
They've been the same every year for over ten years.

What I've learned is that the more curved the stem, the hotter the pepper.
Plus, if they have whitish stripes on them, they will be hotter.
Finally, if you leave them to turn fully red, they will be the hottest.

I've got 23 plants in pots growing this season.

Including apocalypse scorpions, chocolate douglahs, dragon's breath, scotch brains, and some other super hots.

I like em spicy.

I think I fall probably in the upper middle of this bunch in terms of heat tolerance and enjoyment. They can't make it hot enough for me at the Thai places, but I've found an upper limit to how I do heat at home. Generally, though, I love a good habanero or Scotch Bonnet anymore, and that's about good enough. I know, they're supposed to be the same thing, but they taste different enough to me, at least depending on where they're grown and maybe that's the extent of it. I've had some really tasty Jamaican crushed Scotch Bonnet sauces with very low vinegar content.

I used to do the really hot stuff, but anymore, I'm over it. I used to eat stuff so hot that I would catch an actual legit high off of it. I don't need those thrills anymore. No more Trinidad Meruga Scorpion Chocolate Butlah Ghost Reaper X shit for me anymore.

We have two growing seasons here, and it's coming up on time to plant another garden. I think I'll do some habaneros, jalapenos, and serranos this year. I've made some damn good salsa and hot sauces in years past.

My peppers didn’t do worth a crap. Tomatoes took over everything!!! Bell peppers small. Jalapeños small. Serranos gone. Shisustu (sp, sorry) gone.