I have only been into growing hot peppers for about four years so every year most of my crop contains something new. I enjoy a range of peppers from mild to hot. My favorites from this year that I will be growing again are:
Bhut Jolokia – I grew the “Giant Bhut Jolokia” from Pepper Joe. These seeds came from the UNM. Loved their flavor but can’t eat them straight up like Neil. I can only eat about half a pepper with a meal. Even though I can’t handle their heat, I absolutely loved their flavor and will continue to grow them.
Biker Billy Jalapeño – This is the first year I grew any Jalapenos so I can’t compare to other varieties. Way better than anything I have ever bought in a grocery store and very hot for a jalapeno. Gave several to friends and they were also surprised by their heat.
Aji Red – Seeds from Tomato Growers Supply Company. Not sure what species they are (bacccatum?). Thought the flavor was great and used them a lot in salsa. A little bit of heat but not crazy, my family could handle a few in the salsa. I think they have a great potential as a base in hot sauce.
Ring Of Fire – An annuum, cayenne type. I love cayennes and though they had decent heat for their type. Easily eaten straight up yet has enough heat to detect.
A few that didn’t do anything for me were Charleston Hot peppers and Tabasco.
How about you guys and gals that have been doing this for years? Do you always grow the same thing every year or are you still experimenting? If you tried anything new, what was it and how did you like it?
Bhut Jolokia – I grew the “Giant Bhut Jolokia” from Pepper Joe. These seeds came from the UNM. Loved their flavor but can’t eat them straight up like Neil. I can only eat about half a pepper with a meal. Even though I can’t handle their heat, I absolutely loved their flavor and will continue to grow them.
Biker Billy Jalapeño – This is the first year I grew any Jalapenos so I can’t compare to other varieties. Way better than anything I have ever bought in a grocery store and very hot for a jalapeno. Gave several to friends and they were also surprised by their heat.
Aji Red – Seeds from Tomato Growers Supply Company. Not sure what species they are (bacccatum?). Thought the flavor was great and used them a lot in salsa. A little bit of heat but not crazy, my family could handle a few in the salsa. I think they have a great potential as a base in hot sauce.
Ring Of Fire – An annuum, cayenne type. I love cayennes and though they had decent heat for their type. Easily eaten straight up yet has enough heat to detect.
A few that didn’t do anything for me were Charleston Hot peppers and Tabasco.
How about you guys and gals that have been doing this for years? Do you always grow the same thing every year or are you still experimenting? If you tried anything new, what was it and how did you like it?