Sweet Heat peppers recovered from warm, foul reservoir and root stress

I think you are really going to enjoy them. At least I hope so.

Gorgeous, Sher! And let me know if you want that Sriracha recipe.

Ok, Sher, here it is! I've adapted this recipe from America's Test Kitchen. This was made for use with Fresno chilies. You could use red jalapenos for the same spice level. If you were going to use something milder like a sweet heat, I'd recommend including some added cayenne pepper to bring the kick up.Ingredients:1 1/2 lbs chilies (like Fresno). 1 1/4 cups white vinegar3/4 cup water8 peeled garlic cloves2 tablespoons fish sauce2 tablespoons dark brown sugar3 teaspoons salt (or more, depending on how salty you like things)Method:Before beginning, find a glass jar or storage vessel with at least a 2 cup capacity and sterilize the jar by pouring boiling water over it and allowing it to air dry.1. Wash the chilies and cut their stems off. Dice into chunks, but don't worry about getting them super small. Do not remove the seeds.2. Working in batches (depending on how large your blender is), blend the chilies, vinegar, water, and garlic until very smooth.3. Transfer ingredients into a medium saucepan. Whisk in the rest of the ingredients. 4. Bring mixture to a boil. Then reduce heat to medium low and simmer. Make sure to skim off any foam!5. Simmer for 15-20 minutes, until sauce is thickened to preferred consistency.6. If necessary, blend again to smooth out more.7. Ladle carefully into glass jar. Very important: refrigerate for at least 24 hours before eating! Trust me. The flavors need time to meld.Eat up!

They will.

Gorgeous! What plans do you have for them?

How hot are they? Hotter than a fresno chili or a jalapeno? Or zero heat, more like a bell?

Mmmm! Bet they would make a delicious sauce!I've been doing a bunch of preserving this week. I just finished a home-made Sriracha, but that was made with slightly hotter Fresno chilis. It was so delicious I've been thinking of growing some myself! Maybe I'll add sweet heats to the list.

They will or should flower again. Looking good!

That sounds about right.

Just wait until you see the gorgeous color of red they turn.

The second time I grew these, I had a large amount of them that ripened at the same time. I cut them in half and scooped them out. Then I stuffed them with a mixture of cream cheese, walnuts and dried cranberries. That was soooooo good.

Thank sounds yummy mike

Great find! At least we know that the pepper did not like th stone

I love these peppers.

When they ripen, they turn the most beautiful red.

Gorgeous peppers, Sher! Can't wait to see how they grow. I've also read the discussion on pump on/off ratios in this thread with great interest.

This has been quiet a saga. Thanks for sharing the journey with us!

Exciting! I always snip out the large and older leaves to aid in circulation.

I've always felt it important to remove the large leave as soon as the plant is strong enough to do so. Then when the buds start, it's important to clear out non-essential leaves in the areas where the peppers will grow.

Small plants and a huge abundance of peppers on the way! Great project!

They look wonderful!

It looks like you will have a great crop. Congratulations.

Wonderful!

The one thing that has bothered me all along is the warm water. I'm thinking your pump may be going bad. Do you have a spare? Your plants would hate overly warm water. If you have a spare, replace the pump. You can't be adding ice cubes 24/7.

Mike is our resident Pepper Expert, but some things I have noticed in my growings:How far from the plants is the light? I would try lifting it some. The water will be warm in the peppers, at least mine are. They are not hot but warm. If too warm I add ice cubes. Odor, I have found if you sniff the water there will be a slight one as the nutes have a strong odor and it will transfer into the water itself. However it should not be offensive enough to bother you when walking by. Doing R&R's monthly helps.The purple streak.. Does it look like this? If so it is normal. I have had purple in my Sweet Heat stalks.Are the spotted ones the large older ones? I cut them off.

If you have a fan, place it in a way that they get some air flow without having the fan directly on them. I have done that a couple of times. With how I have them situated they get plenty so I no longer do that.

I have to check but the new Bountys do not run 24/7 anymore. Once I look I will report back as to how they run.

For lettuce my bounty is set for 5 mins on and 25 mins off. So it runs 5 mins every half hour. I do not know how to convert that on the older units.Now for my peppers and tomatoes it is set to 60 on and 0 off. But I am sure you can use the same as the lettuce to cool it down.

roots look ok..not slimy or anything at least.

I have found the roots on mine never stay white. They get that brownish look because of discoloration of the nutes.

They look good. I have never topped these as they do not grow very high.

healthy looking too

I am interested in seeing how they grow being topped.

First, I would pull out the pump and check obstructions that could prevent water flow. Then replace the filter. Are the discolored roots discolored all the way? I would trim them a bit. Don't soak them too long in peroxide. It's fine for removing fungus, but beyond that I don't know. When you rinse and refill, I'd run plain water, no nutes, for a couple of days. Good luck.

They look great

Love sweet heats! Here’s to a great grow!!!

Sweet Heats are one of our favs! They do not need to be topped, and they do not grow very high (9-11" tops, at least all mine).