Growing spicy peppers for the first time this year too. Not aiming for ghost pepper levels of spiciness, but having something with a little kick to make chili pasta or something like that would be nice. Plenty of cherry tomatoes, still trying to find a variety that's content in our bad excuse for soil (can't put them all in the elevated bed). Also basil, because it pairs well with tomatoes (at least taste-wise) and because you can't have too much of that. Fresh, frozen with olive oil, or just air dried. And a few other herbs. Tried red bell peppers but they didn't get traction on the consumption side in our family; while kids like fresh ones, they detest processed ones, and you can eat fresh only so far.