Already started in multi-cell trays on tray warmers and under lights.

16 – Orange Bell Peppers
16 – Red Bell Peppers
27 – Carmen Peppers
32 – Jimmy Nardello Peppers
160 – Antohi Romanian Peppers
160 – Yellow Bell Peppers
400 – Green-to-Red Bell Peppers California Wonder
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I plan on 100 plants for my garden because I vacuum seal & freeze about 200 pounds a year.

I’m growing sweet peppers and hot peppers (a “hot mix”). I’m not too happy about the hot mix but it’s what was available.

I’m growing:
Mild:
Buran
Alma Paprika
Ancho/Poblano
A mix of colorful bell peppers that I need to order from Peaceful Valley

Hot:
Cayenne (to make Piri-Piri)
Hot Portugal

I suspect I’ll have way more hot peppers than I’ll ever eat but I hope to maybe dry some and give it as gifts.

I’ve started indoors:
Hot- Super Thai
Medium- Pepperoncini
Sweet- Carmen

I’m planning to plant out up to 8 Carmens, and 2 each of Super Thai and Pepperoncini.

@Deanna: There’s Cherry Bomb Hybrid and a Seranno Hybrid that are about 60/75 days. There was another pepper that was fairly early…maybe it was a cayenne?

I’m growing a couple tepin, various hungarian types, cherry bomb, cayenne, sweet banana, early jalapeno, billy biker, paprika, various cherry types, pimento, chile negro. Think that’s it…..

Chilli Relleno (is that the correct name or are they technically Poblanos?)
Marconi
Sweet Banana
Ace Pepper (Replant from last year)
California Wonder
Orange Giant
Purple Giant
Yellow Giant

@hotwired – I didn’t realize peppers could be frozen, do you have your freezing process documented? I’m also very curious about Jimmy Nardello’s, any recipe’s on those?

@brambleoak: thanks for the suggestions. I picked up a cayenne at seedy saturday.
I’m thinking about starting my hot peppers a bit earlier 12 weeks instead of 10.

@doubledug….. Cut the peppers into strips. I like them about 1/2" to 1" wide. Take the peppers and lay them out on a tray or cookie sheet on waxed paper. Freeze them individually, then bag them and put them in the freezer, unless you like your peppers in a giant frozen block. I vacuum seal them. When I want a handfull of peppers I open the bag take out what I need, and reseal it without thawing out the whole bag.
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Jimmy Nardella Peppers are red long and incredibly sweet. It’s the red pepper in my hand. We love them split in half, de-seeded, brushed with olive oil, and grilled. They’re great sauteed with onions and loaded onto a hot sausage sub or Steak Sandwich. I add sauteed onion and Nardellas to home fries and omlets.
Now I’m getting hungry.
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This thread is moving too fast… Tropicana already answered.

I think I would like to try some of those Jimmy Nardellas! MMMMmmmmm. :)

I don’t know if I already said, as the thread is moving quickly, but I also vacuum seal a batch of mine if I get enough because it doesn’t matter if they get soft, as I use them for putting in meatloaf, sauteeing on the stove with other veggies or in a fried rice dish, and it works great as hotwired said because I can take out what I want, then seal and put back in the freezer without having to thaw the entire package. :)

I grabbed up some of the Jimmy Nardellas online yesterday along with cubanelle and iinferno. Couldn’t resist!

Ah the heart ache that almost every gardener feels in the spring when they need to thin some seedlings. :( But the consolation is that the plants you save will do better with the others gone. Looks like you like hot peppers! :) In our house it is the hubby that likes them. I don’t much care for heat. I like to taste my food, and if I have to fight with it, or there is something unpleasant involved with it, lol, I would rather look at how pretty they are than to pick and use them. :D But I do cook with them a bit, mostly in hubby’s food, and on two of my boys. I also pickle jalapenos. Hubby likes them over some of the dishes I make, including mexican casserole and fried eggs.

I look forward to your journals on these as most of them I haven’t even heard of!

Trina: LOVE me some hot pepper jelly! One thing I personally learned the hard way about making jelly is that you cannot double, triple, etc a batch. You have to use the prescribed amount of pectin per a batch and do it just one. Lonely. Time consuming. Batch.At. A. Time. LOL If you try to double or triple the ingredients and pectin it doesn’t set up right. Not sure if that could be what happened to you but I thought I would throw it out there! :)

For peppers I have a variety started from old seed, ordered new seed and waiting for it to come in (company is backlogged…ugh..ordering earlier next year…grrrr). I am putting in at least 4 sweet varieties (red bell, a grilling pepper, sweet banana etc) and a half dozen hots. When I get the seed packets in hand from the vendor and can list the actual cultivar I will do so.I know there is a habenero, jalapeno, Thai, hot banana,Anaheim, and a couple of others whose name escape me at the moment since I don’t have the list or packets right in front of me. :)

Sweet: Buran, Bull Nose, Little Bell, Sweet Chocolate, Friggitello

Hot: St. Lawrence Market (something I saved from peppers I bought there – not sure what their original variety is, or if they might be hybrids), Nosegay, Bulgarian Carrot, Fish, Jalapeno, Habanero, Red Cayenne, and Ring-o-Fire.

Since my husband has a bit of a spicy tooth we have been growing the spicy peppers for several years.
-7-pot chili
-habeneros
-Biker Billy
-Arivivi
This year I made him scale it back a bit so we have more room to grow other vegetables and we decided only to do 1 habenero this year as they bloom too late in the season for where we live. In the past however we have brought them inside and kept lights on them and had them growing well into the winter.

Thus Far 7 Pot,Birds Eye,Bhut Jolokia,Zimbabwe Bird,Datil,Orange Habanereo,White Habanero,Big Jim,Giant Jalapeno,Bishops Crown,Nepalese, Rocoto,Piquin,Fish,
Bulgarian Carrot,Tasmanian Red,Melrose,Golden Cayenne,Trinadad Scorpion,Red Rocket,Hidalgo,Aji Colorado,Aji Limon,Rooster Spur,Cali. Wonder and eagerily waiting for my Pepperoncini,Aribibi Gusano & Naga Morich Jolokia seeds !!! I will be selling plants and peppers,hope to overwinter what I can. Its going to be a great season !

Wow Browndog…Just googled your Hot Portugals. Sound very nice ! We have been sauteing our Kung Paos and Chicken thighs for use on salads….

@danny919 – that’s a virtual hot pepper forest!

Do you grow the kind of birds eye that is used for Peri Peri sauce? I love peri peri, I think i might grow some next year or maybe indoors..

Any experience with growing the ornamental varieties? I just setup a rack indoors with fluorescent lights. Was wondering if a short ornamental would grow ok – like Numex twilight.

Here’s my list of seeds I’ve just put in. I think that’s it now.. LOL I do have some Californian Wonder Capsicums and also Cayenne Long Thin in, but I’ve not put them on here yet.
So far I have some 26 Capsicum seeds planted and 85 Chillies hahaha!
Capsicum: Red Cheese Pepper
Capsicum: Jimmy Nardello
Capsicum: Golden Wonder
Capsicum: King of the North – SCSSN
Capsicum: Alma Paprika
Capsicum: Jimmy Nardello -2011-B20
Capsicum: Jimmy Nardello -2011-B11

Chilli: Cherry Pepper
Chilli: Yellow Cayenne (Chefs Selection)
Chilli: Takanotsume
Chilli: Tabasco (Chefs Selection)
Chilli: Anaheim
Chilli: Asian Birdseye (Chefs Selection)
Chilli: Costa Rica (The Purple/Black Pack)
Chilli: Hungarian Black (Chefs Selection)
Chilli: Numex Twilight
Chilli: Explosive Ember (The Purple/Black Pack)
Chilli: Black Prince (The Purple/Black Pack)
Chilli: Black Pearl (The Purple/Black Pack)
Chilli: Bishops Crowns
Chilli: Aji Lemon (Chefs Selection)
Chilli: Peri Peri – SCSSN
Chilli: Yatsafusa Japanese – SCSSN
Chilli: Rocoto – SCSSN
Chilli: Macedonian – SCSSN – 2011 – B28
Chilli: Macedonian – SCSSN – 2011 – B48
Chilli: Macedonian – SCSSN – 2011 – B61
Chilli: Long Red Cayenne – 2011 – B2
Chilli: Long Red Cayenne – 2011 – B29
Chilli: Joe’s Long Cayenne – 2011 – B32
Chilli: Joe’s Long Cayenne – 2011 – B43