What type of HOT peppers are you looking for? I have Jalepenos...or I have Fresno Chilis which are hotter than Jalepenos. If you want hotter, there's habaneros and there are others even hotter. Habaneros didn't do well for us here. Our largest ended up being about the size of a pencil eraser. I'm sure it's hotter than ever, but less than bite sized lol. I'd be interested in trading for your Lettuce gourmet blend or Super Sugar snap pea. Let me know.

Hey guys... sorry to helping bring up an old thread but this might help the culprits. This just happen to me recently on my 3rd round of pods off of 2 plants this year "2 1/2 lbs so far :P , btw off my 3 year old plants". Anyways I notice 8 peppers that way and the very last one i cut open to check it it was a cockroach inside of the pepper... go figure. so around the pot i been sprinkling balls of 1/2 borax + 1/2 sugar mixture then with enough water to make it to a thick paste "like dough i guess even tho not close..." to make little balls or little white pebbles. and so far many balls/pebbles gone no roaches. just a heads up of new pepper stealers :)

Hey, dan i just sent you an email to your direct email address i think something went wrong when you tryed to email me those 2 times because i didn't get any email from you.well my email that i sent you explains everything.I hope you are not mad and i still want the seeds as long as there not the marbles pepper seed now someone has been emailing me about them for the longest but i don't know who that person is could that be you??well have a blessed night and i look forward to hearing from you thanks:)

Usually if the pepper lost it's colour it also lost it's heat - as in blanched or used for tequila worm food in the bottom of the bottle... Like I said before,Heat is related to the tasters idea of heat. All you have is a description of the pepper. Hot used to be Habanero as hottest. Now hot is considered by some as a red savina (850,000 max. if that)on the low end or a Butch T on the other end. Being from Pa. I'd guess it might have been the strain of Alma Paprika called Amish Apple. There are several different versions of Alma Paprika,Cheese peppers,sweet Apple etc. Some are very similar if not the same thing.Some are sweet when in the earlier stages but none get very hot in general though some get hotter than others. There are also several peppers from Hungary and that part of Europe that are just called this or that paprika that look like the alma paprika types but can be a lot hotter. the only thing is that not that many form upturned round pods.A lot are heart shaped or tapered like Jimmy Nordello etc.