I thought this might be a neat thread to start. I am definitely a pepper head. I can't get them hot enough it seems like some times. all though I don't want to try the infamous ghost chile. I think I would pass. I took a couple pics today of some of my chiles. They didn't do real good this year. I have learned a lot from growing them and will do different techniques next year. He they are and please post yours up also. 1. Red Caribbean: it is 4 times hotter then a regular habanero. they are just about to bloom 2. Arbol chile's: These are good for stuffing and flavoring..very light heat 3. Serrano's: nice heat about twice as much as jalaps. I had some purple ones but they did not make it. 3. pepperchinis: no real heat to speak of. nice flavor tho. I will be brineing these soon 4.jalaps in bloom: you know these ones 5.Pablano's: good for stuffing, very low heat 6.chile pequins (a form of): these are great hot peppers for soups. can range from very hot to mild These are tomatillos not a pepper but anyone who cooks authentic mexican food use plenty of these. these are purple ones and regular green ones.