So I have a super quick and easy question (potentially?) that I honest to God can't get a straight answer out from googling or asking Jeeves the damn question.
Simple background: I have 15 different pepper plants (Sante Fe, Anaheim, Jalapeno, Cayenne, Poinsettia, and Habanero)
My problem? ALL of them are perfect in size, yet NONE of them have a hot flavor profile to them? I get they have to ripen, however I'd love it if I knew whether or not I could pick these immature peppers and somehow let they ripen indoors (banana in brown bag?) so that other "new" peppers may grow before the freeze?
So: is it best to ripen on plant when the peppers are of size? Or can I actually pick them and let them ripen indoors, thus giving life to more peppers that want to fruit?
Simple background: I have 15 different pepper plants (Sante Fe, Anaheim, Jalapeno, Cayenne, Poinsettia, and Habanero)
My problem? ALL of them are perfect in size, yet NONE of them have a hot flavor profile to them? I get they have to ripen, however I'd love it if I knew whether or not I could pick these immature peppers and somehow let they ripen indoors (banana in brown bag?) so that other "new" peppers may grow before the freeze?
So: is it best to ripen on plant when the peppers are of size? Or can I actually pick them and let them ripen indoors, thus giving life to more peppers that want to fruit?