I want to live in Chiapas!
You sure? Because the weather is becoming chilly
I bought quite some dried peppers from that vendor... enough for the owner to ask me whether I was a professional chef

. Off course... I bought 100 g of dried "
chiltepín", which clearly contained a mixture of phenotypes. The vendor sources most of the peppers from the
Sierra de Oaxaca.
I selected two types for growing. The first type is more rounded, with a blunt apex. Seeds were isolated from six
chiltepines and a few were germinated. The first seedlings popped up after 10d. I transplanted two seedlings, hoping to end up with at least one plant. I nickname this type "
Sierra de Oaxaca" (after their alledged origen) to differentiate it from two other chiltepines I'm currently growing.
I also selected a second type, but I haven't made the time yet to process and germinate its seeds.