I've been growing peppers for 4 years, and fermenting my own hot sauce for about 3. Though an apartment dweller, my SO and I also work a plot in a community garden. I'm interested in flavorful peppers: not necessarily unbearably hot, but with interesting tastes.
In the past, I've grown cayenne, jalapeño, mucho nacho jalapeño, serrano, padron, shishito, aji omnicolor, lemon drop aji, super chili, chocolate habanero, Bahamian goat, Numex suave, Trinidad yellow cherrry, Trinidad sweet scorpion, purple flash, star of Turkey, Urfa Biber, Hungarian hot wax, Bulgarian carrot, tabasco, and ghost pepper.
New for this year, along with the peppers I've overwintered, I'm adding sugar rush peach aji, Mexibell, alma paprika, king of the north, yellow datil and red manzano.
I also plan to try grafting peppers this year, to splice tasty pepper branches onto hardy rootstock. Glad to be here; cheers, y'all!
In the past, I've grown cayenne, jalapeño, mucho nacho jalapeño, serrano, padron, shishito, aji omnicolor, lemon drop aji, super chili, chocolate habanero, Bahamian goat, Numex suave, Trinidad yellow cherrry, Trinidad sweet scorpion, purple flash, star of Turkey, Urfa Biber, Hungarian hot wax, Bulgarian carrot, tabasco, and ghost pepper.
New for this year, along with the peppers I've overwintered, I'm adding sugar rush peach aji, Mexibell, alma paprika, king of the north, yellow datil and red manzano.
I also plan to try grafting peppers this year, to splice tasty pepper branches onto hardy rootstock. Glad to be here; cheers, y'all!
