You would have more luck posting on the pepper forum. The yellows are similar to Hungarian Wax peppers. The small roundish ones are heavily cracked; this cracking can indicate certain varieties.

I know there were no habenaro's in there, as the guy that grew them flat out told me he doesn't grow them, and I"m reasonably certain they aren't ghost peppers, as I sampled each of them immediately after being picked. While I have a reasonably high tolerance to spicy food, I could only wish I could handle a ghost pepper like I handled those ones :) They were hot, but not that hot. The bottom right ones were slightly hot, but had great flavor. Kind of wish I'd gotten more of them. Anyway, we took a gamble and just kind of winged it on the salsa. We used all the bells, all the cubanelles as you call them, ten of the thais, three of the ?cayennes?, the two center ones, five of the jalepenos, 5 of the reds on the bottom left, and all of the ones right of those. I was aiming for a good hot salsa, as everything we've tried before has been medium hot at best. I just hope we didn't over do it on this one.... But anyway, thanks for the input Daryll. I'll check out that site you recommended and see what I can find.

Looks like a standard Habanero but by you mentioning a hot Caribbean something, I will go with Caribbean Red. And as you can surmise from the name, it should be RED when ripe. Even if it is an Orange Habanero, it should get ORANGE before it is ripe.

I would say the first one is maybe a Ghost Pepper (Bhut Jolokia) or some kind of Naga The second one looks like maybe a 7pot Brainstrain. Regardless, you are going to have plenty of heat out of them both.