Quite lucky with the warmer weather, as I found two ladybugs outside that I could relocate to the indoors pepper enclosure. One is enjoying the higher temps for 2 weeks already, and now it has a companion.

I hope they can now multiply, as it's my last try with the infestation before using chems 🌶️🌱

Another try at fermented sauce (4 weeks). Hot enough, earthy aftertaste, uncertain colour :)) Best one so far, though, so there's still hope. 🌶️🌱

On the upside, all peppers seem to be fine after pruning and relocation.

On the down side, I'm starting to regret not removing all the leaves, as I now have to fight aphids in a closed space... Yay...

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Third time's a charm, they say, let's see :))

First batch was not my taste.
Second batch (with mango) was too thick and got improvised into a jam
Third batch we'll see in a couple of weeks

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Was inactive lately on this platform, but now the pepper season is officially over in my area and overwintered some of them.

I'm happy with the amount of peppers I got this year and what I've managed to achieve in terms of "products". Not everything was perfect or ideal, but we live and learn.

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Waited one year for this, but oh boy, is it worth it 🌱🌶️

This year I'm gonna experiment a bit when overwintering by using these pots. They're supposed to promote root growth and make life easier when removing the plant from pot 🌶️🌱

Harvesting another round of peppers 😁 Jalapenos are officially ripening (finally).. Praying for two more weeks of nice weather before starting to overwinter them 🌶️🌱

Hoping for a long summer so all the other Jalapenos get to turn red. Here's an intermediate harvest, turned in some sweet-chilli jam and future-fermented sauce.

P.S Weird that habaneros seem to ripen more quickly, though. 🌱🌶️

Christmas tree vibes 🎄. Ready to pickle 🌱🌶️

Anyone smoking peppers on a normal grill? I'd like to give it a try sometime this summer, but I don't have a dedicated smoker 🌱🌶️

First time making hot sauce! Came out pretty good, despite the semi-improvized recipe 😂 (a bit under two weeks of fermenting in 3% brine) 🌱🌶️

First Biquinho ever! Can't wait to taste it.

Paired with the first wave of aphids, but I guess you win some, you lose some.. 🌱🌶️

(Almost) Filled first out of five DYI raised beds, hopefully on Thursday or Friday I get to plant the rest of my peppers in them 🌱🌶️