I bought a house recently with a pretty impressive hot pepper garden. I know nothing about these! Can anyone help identify them and give me any tips to harvest and use them? I’m not generally into super spicy foods so I’m totally out of my element here. Forgive my horrendous drawings here.

1. These are super wrinkly and dark, and i think they’ve gotten darker red/brown since i took this picture a week ago.
2. (At the top, pink circle, just realized i have two 2’s) These are the same plant, does it matter what color they are when you harvest? Will they turn red after they’ve been picked? Are they sweeter when they’re still yellow or anything like that? Do you pickle them like banana peppers?
3. (Blue circle, in the middle) nothing to say about this. They’re orange-ish? And kind of look squished
4. Are these just “chili peppers”? I would dry them out and then food process them into crushed red pepper flakes, right? That is something I would actually use in my cooking. Any tips here?
5. Pretty sure these are jalapeños
6. I think some of these turned red, but everyone that I found that had turned red looked like it was eaten by an animal or a bug or something. Can these be used at this color? Does it matter?
7. These ones are more red and less “squished” looking than the #2 in the blue circle.

I’m so out of my depth here. Do you dry these? How hot are each of these? Does it matter what color they are when you harvest them? Do you blend them all together with some vinegar and call it hot sauce??? I can’t imagine i’ll eat these all so if there’s something i can do with them to make them sort of giftable, like canning or something, that would be cool. Thank you in advance!
Eta: i’m in USDA zone 6a if that helps?

I think I started them too late this pic is a month old but I picked 6 red ones off of it last week that made the absolute best hot sauce I've ever tasted

A couple years ago, I hung some extra jalapenos from my garden to let them dry. Didn't know what to do with them till last week when I decided to try my hand at some hot sauce.
I am super pleased with the results and will be making more in the near future! Picked up some flip top bottles so I can share with friends and family.

EDIT:
Process - boil 8 dried peppers to rehydrate for 10ish mins. char 1/2 large yellow onion with a few tablespoons of garlic (I used the kind from a jar). add in 1 can of diced tomatoes, add rehydrated peppers, add 1 cup apple cider vinegar, and boil the whole thing for several minutes to mix flavors.
transfer to a blender or use immersion blender to get the mixture all smooth. Add salt and sugar to adjust flavor (I added about 2tsp of salt and 2 tbls sugar.
Pour into jar and place in fridge to cool.

Before transferring to a jar, lots of people will run the blended mixture through a strainer to get the pulp out. I chose to not do that this time.

Italian Cow Horns, Mexibelle, Buena Mulatas, Cherry Hot Pepper, Hatch, Red Anaheims, and Thai Birds Eye chilies.

I’m a master gardener in NW Arkansas we had a member plant these peppers but can’t figure out the type. It’s not a habanero, it’s a sweet bell pepper taste with way less heat than a jalapeño. Hopefully that helps

its only on this flower, on this plant. Its been like this before it opened too, when it was just a bud it also haf these all over it. Ive seen tiny bugs crawling on it that I assumed until now were ants, but maybe not..? Im located in North Texas and, if it matters, its a bell pepper plant.

bear with me, i’m going to be a bit dramatic for a minute.

i’m so devo right now. i had my greenhouse buckle in the heat today killing all my seedlings. yes was cheap, but i have two others who are fine. i had well established seedlings of melons, funky tomatoes and like 15 different varieties of fun an interesting chillies. it’s a warm spring going into summer here in melbourne, and this is about the time to start planting out. they were going so well and had been growing for 4 weeks. is it even worth starting again? i’m so disappointed, this is my first year learning to garden so my first real catastrophe and not sure whether it’s too late or not worth the hassle at this point. i was so excited for some of these chillies!

Qc,can

So I had these five random plants that I had no space for in the actual garden so I popped them in this plastic bin thinking I would put them in somewhere later. Turns out they actually did really well in the plastic bin and they're already portable so I hoisted them up into the wheelbarrow and made myself a little portable pepper station that I take in and out of the garage at night now (I'm in Pittsburgh). However, I obviously know that's not going to last. It's going to get cold enough that I can't bring them outside at all anymore. What is the best method to overwinter? I've seen people say cut it all the way back and then some people don't cut it back at all, the more suggestions the better. Grazi.

Recently bought some raw honey from a local beekeeper. Told her I was planning on making hot honey with it, and she cautioned me against heating it up too much because it would lose its awesome properties as raw honey, and suggested I infuse it by setting it outside in the sun for a few days. “Like sun tea” she said. Some of you may already know where this is going…I searched this morning “what is the longest I should keep honey outside with peppers for hot honey” and found out that I now have to throw it all away due to botulism risk and there’s nothing I can do about it. Fortunately I only used half the honey and saved some peppers for another batch.

Leaning toward simmering it now after drying the peppers a bit in the oven. Any suggestions on this process?

I know the season is ending, and these are the last peppers I have to harvest. I was surprised to see similar spotting on both of these peppers. I have harvested each plant twice this year and did not have any discoloration prior to the end of the season. So I am just curious what could be causing it. Thanks .

We grew these, along with the roasted tomatoes and Peter Pan squash that we chopped up and mixed in. Also used a garden onion. And since I wanted roasted peppers with goat cheese and/or bleu cheese too, I tossed some on for good measure - stuffed peppers with the cheese addition was a good move. We partially cooked the peppers first, and fully cooked the meat mix. We did our yellow peppers this way too. Cooked about 30 or so minutes at 350.

They were absolutely spectacular. 😎

This was my final jalapeño harvest. I thought they would’ve grown more. That’s why there’s several red ones because I let them continue to grow thinking they would get bigger. I received these peppers from a friend. Could they be a mini jalapeño variety of sorts or did they just not grow into full-size? I am in zone 8B. Any insights would be much appreciated.

Fresh from my garden.

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New to growing peppers. Grew giant Marconi’s this year. I love them. Got this batch and tried roasting them. They have great flavor, but the walls are so thin that it’s hard to get much out of them. I feel like I’m throwing away too much good roasted pepper. Any guidance or suggestions for next year on how I can grow these with thicker more robust walls so I can get better roasted peppers from them? Or is there a different way people use these sweet Italian peppers?

Seemingly a Frost is expected in the next week. (Zone 6b)
We snatched what we want to process. The rest are still green. So we will get what we get.
Not complaining. 😎

I’ve acquired a decent assortment of peppers but I don’t know/ forgot what kind they are

I tried making a chart with as much information if that helps?? I want to start growing these at home so I’ve collected a lot of their seeds as well

Anyone’s best guess would help
I also live in Pennsylvania and I don’t expect these to be any super fun or rare peppers