We're getting into the dry season now with 12 hours of blistering sun.I'm talking carpenter from Texas fried in 2 hours kinda blistering sun.Between the altitude and being only 9 degrees north it's serious sun.
I'm going to plant a couple in my bean field and see if I can scorch them to death. I bet they'll put out tons of fruit.
I did 5 quarts of sauce using Rick Bayless'z Hab hot sauce recipe. It must be the soil here but these Rocotos are as hot as any of my Habs.After this batch, it's official. Rocotoz are my favorite pepper(until tomorrow).