You'll probably end up giving a lot away, but just remember that they freeze perfectly. Or you can just go Italian style and dry them above the stove. Then use them to cook all winter long .
Yeah, I've been freezing my hot peppers for years, and they last forever. I don't even defrost them, I slice them while frozen as needed.
I'm guessing by September. The hotter the pepper, the slower it grows.
Exactly, that's why I said October. That's always been the best hot pepper yielding month for me, anyway. Last year we had so many Habaneros and Scotch Bonnets, we're still using them.
"I got news for you. If it wasn't for the toilet, there would be no books." --- George Costanza.
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