[LostTribe]

Ok I am an aficionado of hot peppers and have recently been growing several varieties.

scotch bonnets
bannana sport peppers
jalepenos

now I have acquired some south american varieties as well mainly the aji hot orange pepper from the andes as well as one red one that is very very hot!

Also growing herbs, potatoes, tom's, cuc's and others!

[zachrockbadenof]

I buy a lot of my seeds on seedsavers.com... they are mostly heirlooms ... nice variety..

[exploziv]

aji's are great for salads and sauces. jalapenos ofc!!
and then some habanneros cause they are hot enaugh and have a good yeld. nice taste too.

[LostTribe]

I make tons of aji sauce even add it to alfredo sauce its great with everything!

[aridbud]

Originally Posted by zachrockbadenof

I buy a lot of my seeds on seedsavers.com... they are mostly heirlooms ... nice variety..

Like that company!!

[PrimalHaze]

Scotch bonnets are a favorite. I prefer serranos to jalapeños though, better flavor. Baccatums like the Peruvians have super flavor too. Have you grown any Chiltepins?

[Betterhaff]

I used to grow Yellow Aji (C. baccatum). Wonderful pepper. One of my favorites from SA is Rocoto (C. pubescens). Tough to grow where I’m at and not the most prolific producers, I began hand pollinating the flowers to get better fruit set but well worth it. They’re very hot and meaty and have the most unique flavor. And they dry and keep relatively well and then can be used as a spice (damn I’m almost out).

I had Tepins for years, overwintered well. Talk about prolific…I had so many of those little f*ckers I didn’t know what to do with them. They pack a punch too.

[MuricanWeedwolf]

'Fish' peppers are great, similar to a serrano but the peppers and entire plant is variegated.

'Aji Dulce' is another favorite, it looks like a habanero, has all the fruity smoky flavor of a habanero, but all the heat is on the seeds, and even that is fairly mild (compared with a habanero)

''Super Shepard' is a productive large Italian style sweet pepper and a favorite of mine.

[LostTribe]

Originally Posted by Betterhaff

I used to grow Yellow Aji (C. baccatum). Wonderful pepper. One of my favorites from SA is Rocoto (C. pubescens). Tough to grow where I’m at and not the most prolific producers, I began hand pollinating the flowers to get better fruit set but well worth it. They’re very hot and meaty and have the most unique flavor. And they dry and keep relatively well and then can be used as a spice (damn I’m almost out).

I had Tepins for years, overwintered well. Talk about prolific…I had so many of those little f*ckers I didn’t know what to do with them. They pack a punch too.

I hand pollinate nearly everything these days with the lack of bees due to monsanto killing them off.

My aji and toms are ready to go in the ground and are much much bigger than previous years in both number and size, they HUGE!

[Green Squall]

This year, besides regular green bells, I''m doing poblano's and Italian frying peppers. Nothing crazy hot. I might add some cajun belles if I can find them. They are sweet with just a little zing.