chiltepin said:
Local peppers here are annuums only.
I had the opportunity to travel to Mexic for 2 weeks (an unexpected occasion from my work), few years ago. Met the orange habanero there, at a Walmart. Love at first sight. Heat level at unexpected level. First experience whet I ate a hot pepper and later touched myself on... sensitive places and felt the burn! Unfortunately I was a noob on that time, and still regret it, because I visited a market in San Luis Potosi where they had all kind of other peppers, fresh or dried, and missed the chance to have a rich collection of seeds.
So, that was the point when I started to discover the vast world of hot peppers. To discover that there are incredible hot levels, and amazing tasting peppers. And this expanded exponentially, causing me pains and messing my brain at every season start, because the syndrom of "so many peppers, so little place". I think (and I hope) that next season will try hard to limit myself to top 50 different peppers, and try to have more plants of each (so far I had many of them with a single plant, which is not good, that single plant can die, or produce 2-3 pods, not enough for anything).
Speaking about the peppers I grow, I can say that I can grow anything here (I mean outside, cause I am a garden grower, not indoor). Some of them need to start earlier, like pubes. My first pubes season (2014) resulted in only nice plants (almost 2 m), but only green peppers. In 2015 I had 2-3 nice Rocoto de Seda peppers, because earlier start.
