These are all ghost peppers. My anchos and banana peppers were in-ground and we had a 50 degree cold snap that ruined them completely, yielding 7 peppers between 7 plants. There's 3 scotch bonnet plants to the right of those with ~40 pods coming along but they're verrrry slow to finish fruiting. I have a vinyl-sided greenhouse ready if they don't start to ripen by mid-September or the first days below 65.

I'm going to ferment one batch and do the other normal. Going to use our local blueberries and a not-so-local mango for two different bases.

The pool is the only thing keeping me sane up here.