Mostly red ghost peppers and thai ornamental peppers and a few shishitos I let go red
I kinda thought the shishitos would be more productive but they're the least by far
The fucking thai peppers have 10+ ripen every day and i hate picking them 
Anyway uh i was gonna smoke them on my grill and make more chili powder but i only have 1 glove left and I'm gonna be real i don't even wanna trim the stems off without gloves
I never use gloves when cutting chili. I love how everything i touch afterwards becomes spicy.
okay but if you missed my last pepper post I basically dried like 20 thai peppers and 5 more ghost peppers and blended them into the smoke dried powder I made and I licked the tiniest tiniest lick of the residue on the glove and my mouth was in a significant degree of pain for 30 minutes
the thai peppers are way hotter than what the google lying machine states their SHU to be, like, they are subjectively way hotter than habaneros despite having a lower SHU, and the ghost peppers are ghost peppers
the lying machine added that the thai peppers have a higher concentration of other capcsaicinoids (which I didn't know was a class of things) mainly dihydrocapsaicin and my knowledge of biology/cooking/botany puts that at a solid "Myth: Plausible" level of accuracy in possibly explaining why they're so hot (edit: wait no it's saying the opposite of that, habaneros have more of that, or something, idk dawg)
I find that sometimes peppers are spicier than other times, there are so many variables affecting their growth, the environment, etc. SHU should be a range, but I also find that it can be unreliable as an index because it measures average probably