I know some gardeners in cold climates dig up their peppers at the end of the season, plant them in pots, trim them back quite a bit and keep them inside either in a sunny window or under lights. In my area you can overwinter them outdoors in a protected place, but as most of the posters on this old thread say, I haven't really noticed any benefit to doing so. I generally just restart them every year.

harold59 same thing happened with my peppers only with jalapeno and serrano and the same hot. I have picked a short fat jalapeno and a longer bullet shaped serrano off the same branch. Some of the peppers get about the size of a nickel and turn red, they have a sweet tast when first bitten into then feel like a match head for about 20 minutes. Guy at works claims to eat Ghost peppers but admits my peppers make him sweat. I have a cayenne plant also they are a little hot but real bitter. I planted 3 Jalapenos directly in the ground but the serrano I had bought earlier and kept in a pot in the house when it got a pepper I put it outside close to the jalapenos and brought back inside at night after the jalapenos started blooming I planted the serrano about 5 feet away. the serrano only has serrano looking peppers on it, but they are dark green before turning red. in the spring i'm going to add a bell pepper.

shroomcloud, Welcome. I've recently received some varieties from a friend in Brasil. Amongst them was a Turkish pepper; Aci Sivri. I'm not sure if it's what you're looking for. The best description I've found is: An old Turkish variety can be mild to burning hot. Unusually productive for northern gardens, producing up to fifty 5-9 inch cayenne-shaped fruits per plant. If you're interested I can spot you a few seeds (I haven't grown them myself yet). Send me an email via my profile page if you're interested. Bill

LiLRhody: I have tried this before and i just don't seem to come out as good as chipolte i buy in the store. Exactly how long do you smoke your peppers before you throw them in the deyhdrator? What do you smoke them in? What temperatures are you smoking at? How smokey do you think yours taste compared to store bought? I wish i had a good recipe for chipolte in adobo sauce too. I smoke mine in a weber bullet smoker i have. I just put a cast iron pan on top of portable burner that i put in the smoker with hickory chips in it. The temperature is usually about 120ish if i remember correctly. I replace the chips as soon as they turn black. I smoke them until they are all the way dried. Mine have turned out pretty bitter tasting.