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We'll have to wait for the mail in ballots to be counted..🤣

I'll get y'all some seeds one way or another.

:welcome:

Let's give it a shot

Same here. I grow mine in raised beds and also in 3-gallon Dutch bucket hydroponic systems. They do grow like vines. I've had individual branches grow up over a 7ft trellis and back down to the ground.

I can handle the distribution.

Then War Damn Eagle

Roll Tide

Pods can take forever and a day to ripen depending on variety.

Yea, it is pretty thick and it stuck around for a while. :) I have a greenhouse so I can start rocotos early and have a longer season.

@Bou This just showed up on my doorstep. Thanks a bunch Bou! The sauce definitely smells deadly and I mistakenly tried a dollup on a cracker. :fireball: I haven't heard of the rocoto quantash. Will be fun growing those with the mini-rocoto and the sweet peppers. :cheers:

Couldn't agree more.. :cheers:

I always use frozen pods in my ferments. Throughout the season I'll pick ripe pods, chop them up, vacuum seal them, and thaw them out when I have enough saved up to ferment a batch.

Its pretty tasty if I do say myself 😁 Also my last bottle for now.( It was my 2nd-to-last bottle but UPS decided to play kickball with the first package ) I have another batch percolating for the next 4 months.

That too 😁

Had my fingers crossed that nothing would break. 😁 Havent tried the Moonshine "sauces" yet but bought some myself to sample. You could put the rocoto jelly on toast. We usually dump the jar over cream cheese and eat it on crackers. The rocoto sauces were brine aged for 6 months then blended up...

I have my 2 guinea pigs to thank. I mulched the planter I used this year with guinea pig poop and their excess hay 😂

Storm