So I've found frozen Aji Amarillos and Larger Red rocoto so I'm thinking I may be able to continue to cook my peruvian faves without growing those...leaving me with a few open buckets.
One thing I can't seem to find locally is NewMex Chiles, and Dale's NewMexian Flog has me craving the southwest.
Does anyone have any experience to share about growing NewMexican Chiles in the midwest?
Looking for best yields and taste/heat and how they handle our shorter growing season. Good varieties to eat green or red?
Eric I'm looking at you...you always post that awesome picture of your basket full of big green chiles. what kind do you grow?
or maybe I should just buy a box and have them shipped
ps i've got some big jim winner seeds, and some heritage and such, i'll check my supply
just starting to plan out 2019