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glog NJChilehead's 2025 GLOG

Before we get started, I wanted to post this image for the GLOG cover. This was one of the last harvests I got from my 2024 plants, which were picked later in December:

20241215_133136.jpg


This is probably the earliest I've ever started pepper seeds! Usually seeds are started between 3/1 and 3/15, but this year I'd like to experiment a little.

My reason for starting this early is that I'd like to get split crops from my C. pubescens next year (a spring and a fall crop). Looking at the average temperatures for my area, it looks like the best temperatures for fruit set are from about 4/15 until about 6/1. Afterwards, it would be too hot for fruit set until September:

Screenshot for THP.png


Considering the typical 8-week time frame between germination and plant-out, I figure if germination is between 1/1 and 1/15, I could grow indoors for a few weeks, do an intermediate up-potting, and then plant in containers somewhere between 3/15 and 4/1. This would give them a few weeks to get their roots settled and start putting on a little size for flowering. The plant might still be a little small around 4/15, but I'm hoping it'll wake up sometime around then and 5/1 to give me at least a few solid weeks of fruit set and growth. Time will tell!

I'm starting seeds for Rocoto Aji Largo for the experiment. I've read that Aji Largo is relatively easy to grow compared to some Rocotos, so I figured it would be a good candidate. I'm also attempting to germinate 20 year old seeds for Rocoto PI 593930 and Rocoto GRIF 9345, I believe neither of these are in circulation anymore. There are pictures of GRIF 9345 online, but nothing about PI 593930. The only thing I could find about PI 593930 is the following:

"PI 593930. Capsicum pubescens Ruiz Lopez & PavonCultivar. WWT-1371-A; Aji picante. Collected 11/03/1995 in Ecuador.Latitude 3 deg. 41' 49'' S. Longitude 79 deg. 41' 12•• W. Elevation 1060m. Provincia El Oro, Canton Pinas, Parroquia Pinas, Localidad Pinas. Locally grown. Purchased in market. Fruits oblong conical, 5-7cm long, 4cm wide, constricted at base, red when ripe. Piquant. Seeds black."

From: https://www.ars-grin.gov/npgs/pi_books/scans/pi205.pdf, page 163

Pre-soaking the seeds from GRIF 9345 and PI 593930 (below). Eventually, all of the PI 593930 seeds and more than half of the GRIF 9345 seeds sank to the bottom. I don't know if there's any truth to the old float/sink test for potential viability, but maybe this could be a decent sign that at least one or two seeds might germinate for me. I have at least 30 seeds for each. I'd really like to resurrect these, keep them in circulation and share seeds with others!

20241226_105732.jpg


I'm also overwintering an Ecudarorian Red Pepper from Hell and a Rocoto Turbo, to see if I can also get a spring harvest off of them. They were both prolific and tasty, and relatively easy, so I thought these would be good candidates! The ones pictured are actually my Ecuadorian Red Pepper from Hell (foreground) and Rocoto de Seda (background). I'm going to give the de Seda to a friend who really liked them when I gave them to him. My big concern with these is keeping them outside in the garage so that they don't bring any aphids inside!

20241222_142304.jpg


Thanks for looking! I'll keep everyone posted as the season progresses!
 
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Man, your Aji Oro pods are looking good! Mine are much less productive, currently. Just tried my first fully ripe pod from that plant.

And the Chombos were one of my favorites from last year - a really flavorful and hot habanero flavor. Excellent with a mustard based sauce.
 
hadanero said:
Man, your Aji Oro pods are looking good! Mine are much less productive, currently. Just tried my first fully ripe pod from that plant.

And the Chombos were one of my favorites from last year - a really flavorful and hot habanero flavor. Excellent with a mustard based sauce.
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Tell me more about that mustard based sauce? Maybe I'll give it a try!
 
NJChilehead said:
Tell me more about that mustard based sauce? Maybe I'll give it a try!
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Sure! It's similar to a sauce used in Panama. I made a couple of Ball jars worth last year and am about to make more with the remaining Chombos in my freezer.

I'll link the recipe thread:
hadanero

share-a-recipe Thread 'Aji Chombo sauce'

I really enjoyed the flavor of the Chombo sauces in Panama, which is why I tracked down the seeds from Baker Creek at the beginning of this last season.

After harvesting a good 50 pods or so, I started hunting for a recipe. It took me a bit to find one that didn't read like an AI word salad, but here's a screenshot of the archive(org) page of a recipe from Latin American/Caribbean chef working in Brooklyn. I just made it last night, and I can highly recommend it. Very tasty and very simple. I'm currently trying another, similar recipe that has me fermenting the peppers and onion for a...
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Last edited:
hadanero said:
Sure! It's similar to a sauce used in Panama. I made a couple of Ball jars worth last year and am about to make more with the remaining Chombos in my freezer.

I'll link the recipe thread:
hadanero

share-a-recipe Thread 'Aji Chombo sauce'

I really enjoyed the flavor of the Chombo sauces in Panama, which is why I tracked down the seeds from Baker Creek at the beginning of this last season.

After harvesting a good 50 pods or so, I started hunting for a recipe. It took me a bit to find one that didn't read like an AI word salad, but here's a screenshot of the archive(org) page of a recipe from Latin American/Caribbean chef working in Brooklyn. I just made it last night, and I can highly recommend it. Very tasty and very simple. I'm currently trying another, similar recipe that has me fermenting the peppers and onion for a...
  • Like
Click to expand...

Thank you!
 
Okay, I did another C. baccatum tasting, this time with all four at once. It's hard to choose a top one because they all have a different character and could all potentially be excellent in an appropriate application, but this is my anecdotal feedback on the four C. baccatums for fresh eating right off the plant. I focused only on the walls this time, so no reports on the placenta. Note that none of the first three mentioned are soapy or perfumy on the walls, but the fourth (the Aji Mango) might have a trace of perfume. I have to reiterate that all four are really good and I have no complaints about any of them. Here they are, ranked in terms of today's anecdotal taste test (with a focus on sweetness/fruitiness):

1) Aji Chinchi Amarillo: it was really hard to say for sure whether this one was sweeter than Sugar Rush Amarillo or not. This and the Aji Mango were the hottest of the four, but this one has a wonderful ratio of sweetness and fruitiness that the Aji Mango has but just doesn't reach. I just love this pepper and I'm glad I grew it. I think it would make great flakes/powder and a dynamite jelly.

-tied with-

1) Sugar Rush Amarillo: this pepper is tied with Aji Chinchi Amarillo for both sweetness and flavor. The Aji Chinchi Amarillo has thinner walls and that more typical C. baccatum eating experience (which is very limited for me) and the Sugar Rush Amarillo is more juicy. Other than those differences, I really think my top pick out of these two would just depend on my mood and on the day. They're both wonderful.

2) Aji Guyana: man, am I getting spoiled this year with the baccatums! Still sweet and fruity but with a slightly more vegetal flavor and some balance of other flavors. This pepper absolutely shines in its earliness and productivity, and is excellent fresh in salads. I made flakes with a dehydrated one and it was very good. I'd also assume this one would be very good for jelly recipes. I made a nice salsa (see upthread) with Aji Guyana and Sungold cherry tomatoes, and it was soooo good! This one will stay in the rotation over the years for sure!

3) Aji Mango: if this were my only C. baccatum this year, I still wouldn't be disappointed. Sweet and fruity, but just doesn't hit as hard as the top two. Also some hints of perfume, especially at the placenta, and a little more heat make it better suited for applications other than fresh eating in the garden. I have some in the dehydrator right now as we speak. I'll be sure to report back!

Now I can't wait to try more baccatums next year!!
 
Just picked up the obsession this March. I traded a guy from Jersey many years ago from the thp . I had a bunch of cuttings which I grew in Syracuse until the vols ate the roots from the bottom up. I retired last winter so I was looking forward to something new after year of peppers and tomatoes. I bought 2 small trees and have tried cuttings with moderate success. I have a Chicago hardy and a brown turkey. Joined our figs after peeps from here suggested after a few growing issues.
 
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