Hello from the Dominican Republic

meatfreak said:
:welcome: from the Netherlands. Think you got the perfect climate to grow peppers ;)
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Well, if we can get the heat level up I will agree with you. Literally dropped some seeds on the ground (well, the gardener did but he's never grown peppers) about 60 days ago and WOW! Having to thin the plants out. And there are many, many bushels already. Have no idea how will go from here. They are a perennial, but don't know if they go dormant part of the year either. Will be interesting.

Think we have to order different pepper seeds advertised as "hot" rather than the "medium" we bought. The peppers so far are almost no heat, but beautiful and nice flavor. For Mexican food, I need at least medium heat though.

We bought way too many seeds; only planted 1/3 of what we bought and cannot possibly use all the peppers we are seeing on the plants already. (Didn't know they were perennials when we started this project!)

Anyone know how to increase heat in a pepper (Big Jim's)?
 
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