Harvested a handful of Kalocsai V2's, a couple of Santa Fe Grande's, and the couple Czechoslovakian Black's. It was only enough to fill one tray in the dehydrator, but it's a start, and I'm completely out of last year's paprika. Looks like this year's will be a little hotter. The Czechoslovakian Black is very similar in taste to the Black Hungarian, starts sweet, then a slow burn kicks in. Not as hot as the Fresno's or the Santa Fe Grande's though. I like the sweetness of the Santa Fe's. The Kalocsai V2's are about as hot as the Czech. Black's, but definitely hotter than the Alma Paprika's I usually use for paprika.
Oh, and I tasted the mystery pepper. It pretty much tastes like an Alma Paprika, even if it doesn't look right. Very fleshy, only a hint of heat. Maybe not as sweet as Alma's.
Still waiting on the Sandia, and Joe E. Parker to ripen, but they are very large, about the size of an Anaheim, so it may be a while yet. The Serrano Tampiqueno's and Jalapeno's are still green too, but that's okay, since I don't have enough ripe tomatoes to make any salsa yet anyway.
Happy to report that I remembered to wear the gloves this time.
Oh, and I tasted the mystery pepper. It pretty much tastes like an Alma Paprika, even if it doesn't look right. Very fleshy, only a hint of heat. Maybe not as sweet as Alma's.
Still waiting on the Sandia, and Joe E. Parker to ripen, but they are very large, about the size of an Anaheim, so it may be a while yet. The Serrano Tampiqueno's and Jalapeno's are still green too, but that's okay, since I don't have enough ripe tomatoes to make any salsa yet anyway.
Happy to report that I remembered to wear the gloves this time.