time to harvest! another sunny week helped the slow ripening. first one is an unknown brazilian chinense (or frutescens), nice and punchy apricotty taste. second is a white habanero. third is the fearsome naga morich. they have a very characteristic ripening, from top to bottom, leaving a yellowy band between the ripe/unripe parts. 
all in all, a nice fall harvest. what to do with the nagas? probably use a one to cook some salsa and store the others to make some insect repellent for next season...
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