Oct 8 2011 EDIT: *** OFFER NOW CLOSED ***
Well on my first day here I got on 2 free SASBE offerings, so on my second day here figured I'd start repaying all you great THP people. My current pepper selection is meager compared to many of you but what I have I'm definitely willing to share.
Pepper was open pollinated, didn't really see too many insects on them but FYI other peppers I grew were: Fatalii, Peruvian Purple, Plain old orange habanero.
I purchased this plant in a 3" start from the Santa Clara County Master Gardeners. Here is their description:
Aji Cito (OP) C. baccatum Popular South American variety. Pods are tapered, about 2" long by 1/2" wide. The shiny, greenish yellow fruit ripen to orange. Consume fresh or dried. Heat: 7 out of 10 Origin: Bolivia
I'd classify it at about Serrano heat level and very tasty. It is very thin walled so very easy to string these up and air dry. I love using them flaked up on my pizza. It was my most aggressive grower easily 2x any other pepper I grew. Fruits start of a pale green/yellow and mature to a mid orange Here are some pictures.
IMG_1365.jpg by SlowRolling, on Flickr
IMG_1366.jpg by SlowRolling, on Flickr
Please post to the thread then PM me for address, since this is my first rodeo here I'm going to limit it to US only at first, if that goes of smoothly I'll open it up.
Oct 8 2011 EDIT: *** OFFER NOW CLOSED ***
Well on my first day here I got on 2 free SASBE offerings, so on my second day here figured I'd start repaying all you great THP people. My current pepper selection is meager compared to many of you but what I have I'm definitely willing to share.
Pepper was open pollinated, didn't really see too many insects on them but FYI other peppers I grew were: Fatalii, Peruvian Purple, Plain old orange habanero.
I purchased this plant in a 3" start from the Santa Clara County Master Gardeners. Here is their description:
Aji Cito (OP) C. baccatum Popular South American variety. Pods are tapered, about 2" long by 1/2" wide. The shiny, greenish yellow fruit ripen to orange. Consume fresh or dried. Heat: 7 out of 10 Origin: Bolivia
I'd classify it at about Serrano heat level and very tasty. It is very thin walled so very easy to string these up and air dry. I love using them flaked up on my pizza. It was my most aggressive grower easily 2x any other pepper I grew. Fruits start of a pale green/yellow and mature to a mid orange Here are some pictures.
IMG_1365.jpg by SlowRolling, on Flickr
IMG_1366.jpg by SlowRolling, on Flickr
Please post to the thread then PM me for address, since this is my first rodeo here I'm going to limit it to US only at first, if that goes of smoothly I'll open it up.
Oct 8 2011 EDIT: *** OFFER NOW CLOSED ***