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I would find that surprising - I'm pretty sure they haven't been around long enough to be considered heirlooms even if they are stable enough.

I don't suppose you have any experience using either of those against Anthracnose? I found some studies that seem to suggest they help but I couldn't find any of the published conclusions...

I'll give you links to the two I use: Dual-color "grow" lights https://www.amazon.com/gp/product/B095WJ8XND/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 5000K color temp "shop" lights https://www.amazon.com/gp/product/B07YLQRJSQ/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 I've had good...

Supposedly color (wavelength) matters for vegetative growth vs. blooming & fruit set. As I recall, redder is better for vegetation, bluer better for blooming. A good full-spectrum light is probably best overall though. My dual-color lights, I usually just have both colors on all the time. I...

Yeah the one on the right is the one i got. IMO, tostitos salsa is better. Gotta make up some pico for myself...

I must have gotten some bad seeds. Mine were nothing special flavor-wise.

I'll take a look next time i'm in that store. the jug i got went away that night.

Definitely larger. It's all about branding - you want people to know where it came from!

I have had absolutely horrible luck with reapers this year - only one viable plant, out of probably 2 dozen started! Must have had old seeds, because only the reapers failed! Anyway, I need some reapers! I would like 6-12 if possible. If you have extra starts please let me know!

I use potassium nitrate for my soak, typically overnight. Others use hydrogen peroxide. However you go (even plain water), soaking will definitely help speed germination. It looks like you're about the same zone as me. I usually have a couple months of good production before first frost. If you...

Interesting that you say the best chiles are from Young Guns - the jar I had said it was made with Young Guns chile... Production address for 505 is in Hatch. Rather a disappointment to me that a product like this is coming from there. The one I got was packaged like this...

This looks like the same product but in different packaging: https://store.505southwestern.com/collections/salsas/products/hatch-valley-green-chile-medium-salsa

There was a "sauce" and a "salsa", the salsa that I got certainly looked to be intended for chips & dip based on both appearance and ingredients. It's gone now and I can't find a picture of it online anywhere (which seems odd) so I can't recheck. The other one was definitely a sauce for cooking.

Shopping a couple days ago, I came across some "505 Roasted Hatch Green Chile Salsa" - produced in Hatch, NM. I figured I would give that a try since I'm always looking for good Hatch products. I was not impressed. It was thin and watery with little flavor, no heat, and had a slightly stale...

Interesting, I was not at all aware of that. Thanks for informing me!

Poblano and Anaheim are my go-tos. "Numex" varieties as well (they're really Anaheim varieties but afaik just hybridized in NM). I grow Sahuaro, and Big Jim are popular for stuffing too. Mainly you just want BIG :) Here's how I make rellenos: http://hellfirefarm.com/blog/2022/08/01/chiles-rellenos/

I remember reading a couple years ago that capsicum is the only fruit that will ripen from fully green, others like tomatoes won't. But if it's even started a little, it will ripen. As for fried green tomatoes - being green and harder, they stand up better when fried so still have some texture.

You don't get pollinators inside - get a small brush and touch it to all the flowers to pollinate by hand. 18" seems a bit short, don't know what your growing season is - but ghosts take a long time to produce fruit and the first flowers usually don't.

What was the exact question you asked?

How many people would have questioned that? It got wrong both the genus and the fact that it is not the hottest. AI FTW