I have many on one plant now but they are still mostly all green. I'll put that down to my more southern latitude as I've read cooler evening temperatures and dimmer later summer sun does this to them.
Definitely learned a lot and gonna save seeds that enjoyed this soil and climate.
I will also make a hot sauce, mostly for adding to chili, pasta and soup. I'll make it on the balcony with my picnic stove. Luckily no one else in my household is stupid enough to eat them.
Haha yah I am the only one who likes it hot in my house too. More for me!
We will have to collaborate on a sauce one of these years! I am meeting with my fermenting expert tomorrow to get some tips.
I'm looking forward to hearing more about the fermenting expert.
I usually just get a lot of Korean chillis which are about as spicy as a good cayenne. There aren't so many different varieties of hot peppers grown here. I have the most in my neighborhood with 2.
My fermenting guy is actually @sequentialvibe the famous STEEM digital music composer and my sponsor here. We talked to much business this morning and drank so much coffee I didn't get to fermenting!
Maybe a discussion here or when we get together on the weekend.
Last year I made some spicy kimchi and that is fermented. Maybe this year I will make very spicy kimchi.