The eye-popping thing about homegrown peppers—beyond the sheer volume—is the vast spectrum of heat and flavor they span.
Whatever a peck of peppers amounts to, it's safe to say we picked way more than that from our hugely bountiful crop, plenty
for pickling, roasting, grilling, and slicing fresh. Some of ours delivered lemony tang along with searing heat, while others
were sweet and apple-crisp.
See More: Cooking with Peppers
These dazzling hot peppers have fantastically complex citrus notes that aren't clobbered by their moderately high heat (between jalapeño and cayenne). Great for fruit salsas.
Perhaps slightly hotter than a serrano and about 3 inches long, they're an African-American heirloom popularly used in the 19th century for fish and shellfish cooking.
Not quite as hot as Thai chiles, these are still spicier than serranos. One plant will yield hundreds of peppers, so think in terms of preservation: Pickle, or roast and freeze.
Don't let the name fool you—these are very hot! Thai Longs grow to about 6 inches. They're ideal for grilling or roasting until charred, then chopping up into spicy salsa.
Glossy, brilliant red skin with sweet flesh that's thicker than bell peppers. They're small—about 3 inches—and flat, but gorgeous and worth the effort to stuff and roast.
This sweet bell pepper starts out green and then turns purple-brown as it ripens. Intensely sweet when ripe, it's versatile enough to eat raw, grill, roast, or sauté into pasta sauce.
A 9-inch-long sweet pepper that's a snap to prep: It has relatively few seeds, all located by the top stem and easy to slice right off. This Italian heirloom has thick flesh and tender skin.