I have a few plants that are producing. My favourite so far is a chiltepin from one of the Northern states, probably Sonora - the person who gave it to me didn't remember clearly whether it was Sonora or Sinaloa, or... I nicknamed this variety "Norteño" (Northern(er)), to differentiate it from other chiltepines I am/will be growing. Its taste is very good, especially dried. A rather mild variety, but with a very pronounced smoky flavour (especially dried).
My plant receives little sun, only 3 hours as the sun sets. It's about 1.2 m tall, and it doesn't look as if it will be growing much taller.
My pepper patch lacks oganisation. After a few failed attempts, I was going to abandon the idea of growing peppers this season. I've had problems with bad soil and with several pest infestations - personal motivation was not at a very high level anymore. But then, a few weeks ago, I just felt that urge... So I started sowing again, and several plants have made it to the juvenile stage. There are some superhots (new as well as traditional crosses), some I've grown before (chacoense, ají Guyana), local heirlooms, ... I've also started a "Oaxaca" project, sowing seeds I obtained during a recent visit there.
The clutter below shows most of the juvenile plants. I still have to assign them their final position, at some indefinite point in the future (the famous mañana concept in practice). The pepper in the large container at the left (against the fence) is 7P Nebru. Sadly, it was attacked by thrips and I had to spray. No close inspection for four days, and already completely run-over...
Jump-started Fatalii Brown, making preparations to impress me in a few weeks time.
Capsicum chacoense, too slow... (but it survived a broad mite infestation).
Some of the younglings: 7P Primo, jalapeño (Fox Big), and Lal Mirch.
And can be reused as well. These three - cheap, no fuss, reusable - are important for me.
I tried wood (tree branches), but that was no good. We've got too much heat and humidity, and it started to rot.
Diente de perro (Dog's tooth), a variety that is very popular here in southern Chiapas. I received the plant as a gift from someone who had to move. It's difficult to take a decent shot because of all the plants... About 1.70m tall, I think (including the container). It's producing its first fruits and their taste is very good, but the phenotype could be better. Ideally, the apex is slightly curved, so that the pepper really resembles dog teeth.
Better late than never, Dieter! Looks like some good progress there
in Chiapas. I liked the Diente de Perro seeds you sent me season
before last. Not a real big plant, but fairy productive. Most berries
had that nice dog’s tooth shape. I thought they had a pretty good
Personally, I prefer my berries a bit hotter, but I really like the afterburn sensation of Diente de Perro. I also remember that I only sent seeds from "good" phenotypes (that is, berries with a slightly curved apex). My current plant was adopted and I don't think its previous caretaker was deeply concerned about the phenotype... But hey, you don't look a gift horse in the mouth, and I deeply appreciate the donation.
Broad mites cause distortion of new growth, but an adult plant may recuperate from an infestation after treatment (in my experience). Plantlets, however, are a different story (again, in my experience). An infected plantlet seldomly comes out unscarred... These images are from a jalapeño that was infected by broad mites when it was still a plantlet. Terminal growth was damaged and further growth was severely distorted. This happened in June/July. By way of experiment, I allowed the plant to continue its ways. Next time, I won't feel so bad to ditch infected plantlets...
So I went to Oaxaca a few weeks back... and as you might have guessed, I came across some interesting peppers. The pepper from this post is chile paradito, so called by the vendor (Central de Abastos). She was only selling chile canario (rocoto) and paradito, her own produce. What you see in the first image cost me M$10. Good heat, pleasant upfront burn. Notice the trichomes on the leaf. I have isolated and germinated some seeds, so I hope I can show you the plant in a few weeks time.
I asume that chile parado and paradito are synonymous. Parado is Spanish for "standing up", and paradito is a diminutive form (standing uppy? ). Note that this is the name used in and around Oaxaca City. In other parts of Mexico, the same name might be used for a different pepper.
@CaneDog , I also found chile tuxta (pronounced tusta, or tushta - with soft, not hard, aspiration of s). I bought these peppers at the Central de Abastos. If you'd ever have the opportunity to visit Oaxaca City, then put this market on your list - highly recommended, especially if you lack the time to visit the wider area.
Beautiful colouration, some shape variation (pointy <> rounded apex, bumpy <> smooth surface), OK hotness (rather mild, in my personal opinion), good taste. The vendor was a reseller who sourced his produce from the Sierra de Oaxaca. Because of how resellers work here in MX, the peppers in the images below may originate from different plants, and even multiple growers.
I germinated some straight-from-the-pod-but-only-from-the-red-ones fresh seeds and transplanted a few seedlings - 2, 3, 4, ... I forgot. One of the seedlings showed three cotyledons, something I hadn't seen in a while.
Hey Ahayastani. Always good to see you making the most of your location and finding cool things. The little Tuxtas look great!
All the pods on my indoor Tuxta have a 3-lobed terminus - perhaps closes to the orange pod in the lower left of your first picture - and are more triangular/blocky than biquinhoesque. Still, they share the same general shape and coloration with the bumpy texture. It's a good thing the immature colors are interesting as they're sure taking their darn sweet time about turning red.
Also, I meant to comment earlier that the Norteño looks like a winner with the controlled growth habit and tasty pods.
Then you're lucky If I remember my count correctly - sh1t, what's happening to me - I'll be evaluating 13 Oaxacan varieties this season, and I'd like to follow the same presentation format for all varieties (image of the peppers/seed source + seedlings). Also, there will be some chiapaneco varieties, including a chiltepín with the same colouration as the chile Tuxta.
There are a few Big Mamas out there. I had a positive experience with Mustard - an impressive bush and delightfully hot. Therefore, I wanted to try the other Big Mamas as well. Yellow failed on me . I tried tree times but no luck... Bad seed, I guess... Big Black Mama has been more cooperative. Thinking about my experience with Mustard, I provided Big Black Mama with a large container (I forgot its volume though, but it's about 1.5x the size of the others, so must be ~35L).
Chile tabiche (or taviche) is another traditional Oaxacan chile. I bought dried tabiche at Oaxaca's Central de Abastos.
Seeds were isolated from the largest and healthy-looking peppers with triangular shape. A simple germination test was performed: dump a lot of seeds and see what happens... The results were reassuring Seedlings emerged quite rapidly (first appeared at 6 days). I transplanted four seedlings today, hoping to end up with at least one or two plants. A decent seed stock has been stored in the fridge as well. Very good and special taste