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I save my own seeds. First I put them in a paper envelope for a couple of weeks, which allows moisture to escape. Then I put them in a zip-lock plastic bag. Ive never had a problem with seeds getting moldy.

I started my seeds two days ago. For most of the 12 varieties, the seeds were saved from last years plants. Seeds for one variety, a large Jalapeño, dated way back to 2009, eight years ago. I wasnt expecting much from them. I checked all seeds today, after 48 hours, and one variety has...

I didnt have much money back then. If it hadnt been for cheap haggis at the Edinburgh University Union, I would probably have starved. Plus, I had to save a few quid for McEwans Export!

Welcome Tom. I lived four years in not so sunny Edinburgh. Been living in very sunny South Carolina for many years now. Miss the occasional haggis.

Here’s what they should like like by midsummer: And here’s a recipe for the sauce: http://thehotpepper.com/topic/1870-homemade-datil-sauce-recipe/ Sent from my iPad using Tapatalk

I like Sinahuisa, very similar to Serrano and which for me has been a better performer than Serrano.

Thanks guys! I went with this one. Got 12 of them for $12. They will make great little gifts for all my friends that use a cast iron skillet, which is most near everyone!

Where can I buy a few of these? Thanks! Sent from my iPad using Tapatalk

Welcome from a grower in Upstate SC, near Clemson.

Here are some Farmer’s Jalapeños I grew this year. Sent from my iPad using Tapatalk

Nice to have you back Bootsieb. You sent me seeds for Korean varieties a few years back. After your Thai throwdown, how about Kimchi? I've grown and dried a mild Korean pepper this year and plan to make Kimchi.

Sorry, but I can't give you any specific names. The seeds for the peppers I grew were sent to me by a THP member in the original seed pack, and it's all in Korean. A few years ago another THP member in Korea sent me about 10 varieties: same thing, all in Korean. I have enquired here in the past...

Lots of good comments here, but no recipes. Biggy, please post yours. I've grown my Korean peppers, harvested and dried the pods, and I'm ready to go!

Welcome from a grower in South Carolina, USA.

Thanks go to Slug for sending seeds for this one. Sent from my iPad using Tapatalk

Chris, I see you're keeping up the good work with your great photos! Keep it up my friend.

Nice pics Brian. I have some nicely embroidered pods on my plant from the seeds you sent me. They started off smooth and I thought they weren't the real deal. Then they started corking. I agree with you that the foliage is attractive, almost like a pubescen. How are the Amarillos doing?

Not a huge pepper, but thick juicy walls. Pretty sweet. The growing season is short in the mountains and it produces early.

I had to cut away a little insect damage and got a look inside. This is an Ashe County Pimiento, an heirloom variety from the Appalachian Mountains of North Carolina. Sent from my iPad using Tapatalk

I agree with Willard---Serranos are a good choice. I'm planning to use them in a salsa I'm making this evening, along with some pickled Jalapeños. Another Mexican pepper that is similar to Serrano which I like is Sinahuisa. In my experience growing the two side by side, Sinahuisa has fleshier walls.