Georgiahomegarden, those look great! First time I heard of poppers was on the Pioneer Woman's blog. I've never made them, but have tried this popper dip. Do you can? You could make hot pepper jelly. If you decide to do that, let the jalapenos turn red first. Makes a prettier jelly. This is from the Closet Cooking blog. I've made it with all fresh jalapenos and with roasted anaheims. Popper Dip 1 (8 ounce) package cream cheese (room temperature) 1/2 cup mayonnaise 1/2 cup grated cheddar cheese 1/2 cup grated Parmesan 1 (4 ounce) can sliced jalapenos I sub all fresh jalapenos ... about 5 or 6 depending on size 2 jalapeno peppers (chopped, optional) 1/4 cup panko bread crumbs 1/4 cup grated Parmesan Mix the cream cheese, mayonnaise, cheddar cheese, Parmesan, and jalapenos in a bowl and pour into a baking dish. Mix the panko bread crumbs and Parmesan and sprinkle over the dip. Bake in a 375F oven until bubbling on the sides and golden brown on top, about 15-20 minutes. Serve with tortilla chips.

I've started peppers - hot and sweet - both outside (Feb-Mar) and inside. In terms of germination, inside sprouts faster and I have larger plants when they are planted out. Outside germinates when the weather gets warmer, and the plants are smaller at plant-out time. But they soon catch up to the insiders. In terms of productivity - no difference. I have better luck with the hots than the sweets - every year there's a bumper crop from my hot peppers (usually some sort of habanero, though I have grown lots of different kinds). Last year, I didn't even grow any hot peppers - there's a freezer FULL of them from past years. The sweet peppers are not quite so prolific - if I get a dozen from one plant, I consider myself lucky. This year I'm planning on growing Bhut Jolokia, considered the hottest pepper in the world - supposedly 1,000,000+ on the Scoville scale. Chilehead that I am, that might be too hot even for me! But I'm curious ..... PV

I can no way pick a favorite,as in if on a desert isl. having to pick 1 to grow only. I like Frutescens for Flavor with a short burst of sometimes very hot heat. Sweets and milds to roast or smoke dry for bases to mix super hots for rubs and powder mixes or stuff fresh and grill or whatever. Chinense and Pubescens for heat and flavor. Love big Manzanos/Rocotos for stuffing-sausage,rice,chicken,seafood/shrimp/crab,beans or all of the before mentioned mixed up as stuffing. Each pepper has it's place on my table,grill,smoker,oven or stovetop. Nope,I'm not addicted,I can quit anytime I want to. I just don't feel like it right now. LOL

Thanks - now I'm really confused ;-) The big flat ones started turning yellow so I'm sure those are the Numex Sunrise, still don't know what the thinner pointier ones that were about the same length (2nd closeup, and on the left in the picture with the quarter) are since those started turning orange (on their way to red?). Unfortunately this great harvest went to waste since DH just decided a couple of days ago to start eating raw peppers - beginning with the bananas. By that time, all the mystery ones had started to wrinkle and turn orange, and the Numex were also wrinkling. Jals, bananas, and cherries went to my cousin. I still have some bells I picked 2 weeks ago, will use 1 or 2 in salad tonight, Hinkelhatz have been seeded (saving seed, got plenty though may have crossed, if anyone wants any) and put in vinegar, and cayennes & Thais are looking OK in fridge waiting to be turned into hot sauce. I've just been busy with apples and quinces lately. Rest of the peppers are doing well on the plants since weather has been warm, but by this time next week we could have killing frost so I have to get busy harvesting and preserving them.