Search results

Made me think of not so appetiteful "nappies", but also of nipples 😋 Where's that sauce...

Pickles is an untrustworthy person (IMO).

Allow me to comment on this: chile de agua is often used (stuffed, mostly) when still green. Varieties from Oaxaca have an upward growing habit (but not the mazateco from Chiapas, as @CaneDog pointed out) and I find them (considerably) hotter than jalapeños. Post us an update next season as...

I really liked the Whynot... I should grow it again ☺️ Somewhat hot, but taste was good.

I only buy fruit/vegetables in grocery stores that is not grown locally (like lettuce), or which is not easy to find because it's not part of the local cuisine (potatoes, for instance). Local markets are almost always (much) cheaper. I buy bananas in the street at M$1/banana, but Walmart wants...

Chilhuacle (rojo) also survived. It only carries four peppers now, but the phenotype is just about perfect. This is the second fruit I've picked. Sadly, the first one rotted soon after picking. I hope to get some seeds to build a small stock, because germination of seeds saved from pods bought...

I should do something about the infrequent updating... 🥸 There is a long story, but the short version is: lots_of_pests + horrible_weather := no_plants I currently have 3 plants: chile blanco, chilhuacle (red), and a chiltepin ("Norteño"). Chile blanco is used for pickling in the area around...

I'm reminded of chile de agua, although I remember pods are a lighter green and not as smooth as the ones in your image.

It's mid-August already. How much time before the Scottish sun becomes too cold?

Wow, that's a big one. Mine were perhaps half the size of yours.

The plant doesn't strike me as a typical Carolina Reaper, although it looks a bit like a BSR (Bhut Shaped Reaper).