Hot peppers

It depends on what you mean by growing, ha. I have two ghost peppers in buckets that the blossoms keep falling off before any pepper starts. I’ve tried everything I can think of.

I have jalapeños in buckets and those are producing like crazy.

I’m growing Cajun Belle. They’re not supposed to be that hot according to the Scoville scale, but they’re pretty darn hot. Also growing cayenne.

Habanero, Trinidad Scorpion Butch T's are the two hotter once I have right now. I have others much milder but still with a bit of sting, plus regular bell peppers for cooking.

I make my own hot sauce, pepper jellies, pickled peppers and dried pepper flakes.

I've got Habanero, Ghost, Scotch Bonnet, Tabasco, Cayenne, and Pepperocini. We had a mild spring here and they're just now really starting to grow now that we've hit the 90s.

If you like growing peppers and making hot sauce, check out Chilli Chump's youtube channel. He has tons of good information on there. He's pretty nerdy about it and says all the information in a matter of fact way, which I prefer to some of the more charismatic vloggers.

Oh and I’m also growing cayenne and jalapeño but I consider them milder peppers

I’m growing tabascos and jalapeños that I use to make hot sauce. The jalapeños are starting to produce but slowly and don’t compare to the tabasco. The thing is a tree right now, probably 5 feet tall and loaded with hundreds of green peppers. Once they start to turn I’ll pick them at the color I like and it will produce new peppers well into November. Last year I got several gallons of peppers and this year I’m expecting more as it’s ahead of schedule. I haven’t fooled around with any of the superhots and I can’t imagine wanting to, I got tabasco oil on my hands last year and it blistered them in spots. I can imagine eating a pepper that’s 10-15 times hotter.

I have jalapeno, habanero, thai bird, and anaheim. Only the jalapeno and thais are really doing anything right now. It's been hotter than hell here in SC the past few days and looking to stay that way so I'm expecting them to take off soon.

I have a couple of Fresnos and a sugar rush peach.

Also have some gypsies and orangesicles, but those aren't hot.

Make a few different pepper jellies with hot peppers. Used cayennes last year, but wanted to try a few different varieties this year. Some less hot, others hotter.

Jalapenos are booming but as soon as my Tabasco start to change color the birds eat them. Pisses me off.

i have a ghost pepper plant (it's producing super heavy), habernero, cowhorn, and hot banana

in terms of "not so hot" i have a poblano and jalepeno

and 3 bells