the yummiest hot peppers

[pepper m0uth]

need opinion from the pepper pros out there! I want to step up my gardening game this year! I'm challenging myself to grow a wider variety of hot peppers, but the catch is that I actually want them to be edible!
What's the tastiest hot pepper you've grown? I need flavor first, fire second (but still fire!). Drop your recommendations!

 

[ma1ta1]

hi @pepper m0uth, the best I've grown for pure flavor has to be the Sugar Rush Peach or the Scotch Bonnet.
The Sugar Rush Peach has a fruity, sweet flavor upfront, and then a fantastic, medium high heat that builds perfectly. It makes killer hot sauce.
also the Scotch Bonnet (especially the yellow varieties) is classic for that tropical fruit flavor. It's hot, but the flavor is so robust and deep that it's worth it!

 

[chilli_kidd]

hi @pepper m0uth, the best I've grown for pure flavor has to be the Sugar Rush Peach or the Scotch Bonnet.
The Sugar Rush Peach has a fruity, sweet flavor upfront, and then a fantastic, medium high heat that builds perfectly. It makes killer hot sauce.
also the Scotch Bonnet (especially the yellow varieties) is classic for that tropical fruit flavor. It's hot, but the flavor is so robust and deep that it's worth it!

Oh I’m just getting into growing peppers myself. so I started with jalapenos and Thai chilies on my apartment balcony. Sugar Rush Peach sounds amazing. Do you find it grows well in containers, or does it need more space?

 

[MutantRyeff]

I grow the following to pickle (either as rings or whole): Sugar Rush Stripey and Sport
I grow the following for a chili base: Negro, Amarillo, Rojo Chilhuacle.
I grow the following for spice: Indian PC-1, Ghost, and an unnamed Chinese pepper
I grow the following to ferment with ginger, turmeric, garlic, lime juice (pureed): Hawaiian.

 

[Alan]

I grow the following to pickle (either as rings or whole): Sugar Rush Stripey and Sport
I grow the following for a chili base: Negro, Amarillo, Rojo Chilhuacle.
I grow the following for spice: Indian PC-1, Ghost, and an unnamed Chinese pepper
I grow the following to ferment with ginger, turmeric, garlic, lime juice (pureed): Hawaiian.

That’s a flavorful mix. I’m curious how Stripey compares in heat and sweetness. Have you noticed any big differences in how each type holds up during pickling or fermentation?

 

[MutantRyeff]

That’s a flavorful mix. I’m curious how Stripey compares in heat and sweetness. Have you noticed any big differences in how each type holds up during pickling or fermentation?

The Sugar Rush Stripey maintains a nice heat/sweetness/crunchy balance. These are much better than pepperoncini. My only issue is that some of these peppers get pretty large. I also typically pickle them just before they turn orange/striped, as this is just my preference. If I'm not cutting them into rings, I poke a knife into them to aid the pickling brine to get into the pepper.

 

[Alan]

The Sugar Rush Stripey maintains a nice heat/sweetness/crunchy balance. These are much better than pepperoncini. My only issue is that some of these peppers get pretty large. I also typically pickle them just before they turn orange/striped, as this is just my preference. If I'm not cutting them into rings, I poke a knife into them to aid the pickling brine to get into the pepper.

Appreciate the tip on poking the peppers. I’ve only ever sliced mine, but I might try whole next batch!

 

[MutantRyeff]

Appreciate the tip on poking the peppers. I’ve only ever sliced mine, but I might try whole next batch!

I also add a small amount of alum to my brine, which helps maintain the crunch.