my pepper growing adventure

these are all super hot peppers





this is a 7 pot brain strain RETARDED HOT

Hot, you say? mmm.... sounds yummy...

Yeah. Mos are ghost chili heat or hotter! I make powders to sprinkle on everythig.

Plants looks awesome!

Thanks. Its my second year growing super hots. And first year trying the ganja. Its that in san diego i can grow peppers year round

Do you find peppers to be extremely slow growing? My ghost chilis are so slow

The super hot or C.Chinense species are slower growng. That braj strain has been in the hhydro bucket since august. And once.it stars warming up here in san diego it will take.off. what are you growing your bhut jolokia in?

The small ones are in beer cups at the moment. Not sure the size bucket of the bigger one. Working on the garden to get them in the ground

Mine are.slow.growing. once the.weather warms up they will grow.faster. i am makng a batch of aact to water.them.with to see.if that speeds up the.growth aat all

What are some other tips on growing pepper? I live in Zone 6 and set transplants that I have bought out after the last frost. (Any day now) I like jalapeno and just the basic green and red peppers, noting fancy....maybe some banana. Thing is, my plants always look great for about 3/4 of the season, but then only produce a couple peppers per plant then nothing at all. I'm pretty new to vegetable gardening, but I have success with other crops. It's gotta be in my soil, right? My soil is usually a mix of peat, horse manure, cow manure and perlite.

Your soil sounds high in N and not so much in KP. N is great for growth but the KP is what is needed for blossoming. Also make sure you have magnesium and calcium to keep from getting blossom rot.

Pretty much the same.soil you would grow.your herb in would be great for.peppers. i grow mine in pots in sunshine.growers mix #4. I water once.they show.signs of wilting. And i feed 1/4 strength fert everytime once a month i flush with clearex to push out salt buildup.

If you really want go get serious check out thehotpepper.com. its a pepper growing community. They helped me when i started. I am too a member there

I'm pepper plant envious, Nice shit man! I've got 4 diff types going right now myself. Do you bring any inside over the winter? My cousin literally has two Chile Trees that are about 4-5ft tall and like 4yrs old.

last year was my first year, in San Diego our winters are mild enough that i did not have to bring any inside except the seedlings i brought in when we had a storm for a day or 2. but otherwise i just cut them way back in Dec and then let them grow back out and a few i have done this too have exploded in growth!

Whats up chile growers. I have some experience growing super-hots, Bhut Jolokias and others outdoors and in my greenhouse these past 2 summers. YES chile plants are indeed commonly slow starters from seed. I like to start mine ideally in January/Fed indoors under MH or T5. The main key for germination and getting thru the slow starts is to KEEP THEM WARM AND COZY. The genetics evolved in pretty warm parts of the globe so bright and warm gets you off to a good start. For awesome yielding bushes try to have them nicely vegged inside in containers and even starting to bloom before putting them in the ground or final pots. These plants are fun to grow and fun to cook with/ prank with. My avatar is my Joloks in full bloom. I get pounds per plant each season and even sold some for $30/lb to a hot sauce fanatic! Yes I did grow way to many to eat. But my Grandma, Dad, and I gave it a good go.



1)3/29 after planting seed 2/14 2)5/15 Finally in 1 gallons out in ghouse 3)8/1Setting friuit 4)9/16 RIPE Harvest begins 5)11/26 Still Yielding!

The mid-November big harvest yielded pounds of super hot chile and covered our whole table!; (mostly) Red Bhut Jolokias, (middle) Yellow Bhut Jolokias, (bottom) scotch bonnets, (left) purira, right (chile de arbol) New Mexico is the ancestral home of chile and they still LOVE it here!
Have fun hope your chile is hot and full of flavor!

PS Ghost Chile is a misnomer way of identifying the many Jolokia varietys (first word "Bhut" refers to region of origin over there) which originate in Bangladesh and India and are the worlds hottest naturally occuring chile peppers with a sample from Bangladesh topping out over 1.5 million on the scoville scale! They BURN, and taste amazing if you can handle the slow burn that intensifies to ultra from the back of the mouth forward. Amazing experience lemme tell ya. Made my dad and my grandma cry which is quite an achievement as they claim to be able to handle anything. Ha! Not the weapons grade chile!

that is a monster harvest! great job! i love my some Bhut's! i am a big fatalii and devils tongue fan!

How can you identify the different bhut's?

Voidling said:

How can you identify the different bhut's?

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the size, heat level, and flavor.
but if you have 3 plants not labeled it will be tough to tell 100%. they are all HOOOOT! and have good flavor once you build a tolerance

I had a guy give me some peppers from the one's he was growing. Just called them ghost chilies so guess I won't ever really know. Thanks