*Nora
*Farmer’s Market Jalapeño
*Gatherer’s Gold Sweet Frying Pepper
Corbaci
*Leutshauer
*Feher Ozon
*Aleppo
Padrón
Sweet Bella
Red Knight
Chinese Giant
Jupiter

*=new to me. I might do a few more. Done for today. The others shown are eggplant.

Am getting into the sweet frying peppers … interested in how Gatherer’s Gold does.

And you're off to the races, @karstopography ! I won't be starting mine until the first week of March for late April planting.
@PlainJane, I'm looking forward to your results on the frying peppers. Bells don't do so good here so I'm always looking for the longer types that do well.

If y'all can handle jalapeno-level heat, you might want to give Prairie Spice a try. My notes from this season are: "2023 – fairly long – 5-6”. Good pheno, medium wall, sweet, fairly juicy, low/med heat 3-4/10. Good to cook with, maybe good for powder." I'll be growing it again. Original seeds from @goodloe. Thanks again!

https://heritageseedmarket.com/index.ph ... rie-spice/

I’m overall dialing back the hot peppers I grow. I’m at the point I’d rather buy Cholula or Crystal than make my own fermented hot sauce considering the work involved. Jalapeños and to a lesser degree Serrano peppers are frequently used in our cookery, but the rest of the bunch hardly ever get used. I’ve discovered I’d soon just go and order Chile Relleno once in a while rather than making my own, the restaurants I know actually do a better job than I do.

I might do one more six pack of pepper starts soon. Could use another frying type and maybe a Serrano. I’ll look through my stash of pepper seeds and see what pops. I think I’m done with the Aji types. I haven’t connected with the flavor so much, although they do pretty well here, better than most in the worst of the summer heat. Maybe I’ll do one Poblano type and one Anaheim.

Each cell has at least three seeds, some have twice that amount. I’ll divide some of the surplus seedlings once the true leaves appear and repot some of them and up pot all of them before I’m ready to transplant.

Did six more.
**Calabrian Caviar
**Frank’s
Hot Hungarian Wax
Serrano
Ancho San Luis
Big Jim

**MMMM swap peppers, new to me.

If your looking for a good Anaheim type I recommend the TMR or TMR 23 types from either TGS or Reimer. Out of the 4 or 5 different types of Anaheim's I've tried in the last 6-7 years I like this one the best for it's flavor and productivity.

Sometimes I window shop the hot sauce at the store.
I can't believe the prices they charge for some of this stuff.
My volunteer pepper plants are still going strong I think.

Awsome sauce I have some started for indoors winter and some for spring planting outside.,

rdback wrote: ↑Wed Dec 20, 2023 8:01 am If y'all can handle jalapeno-level heat, you might want to give Prairie Spice a try. My notes from this season are: "2023 – fairly long – 5-6”. Good pheno, medium wall, sweet, fairly juicy, low/med heat 3-4/10. Good to cook with, maybe good for powder." I'll be growing it again. Original seeds from @goodloe. Thanks again!

https://heritageseedmarket.com/index.ph ... rie-spice/

I did some Prairie Spice two years ago from seeds that Jon sent. They were nice.

Looks good @karstopography I'll be starting mine right after Christmas.

Too early (for me, at least) for starting peppers for next season, but a few weeks ago I tested some old seeds, plus two varieties of Indian chilies, that I ordered on "black Friday", because they had them incredibly cheap from spicesinc.com, along with a number of things I needed to restock on. I took a generous number of seeds from a few of each variety - several of the old seeds I had none germinate, so I tossed them, and I also had none germinate from the 15 or so Kashmiri seeds. However, I had more than half of the Byadagi seeds germinate, so I'll try those again, in the spring. Sometimes, things like from other countries are irradiated, before bringing into this country, so they are sterilized, or whatever you would call it, so I was surprised that these sprouted!

First peppers and eggplant are sprouting. Not too bad considering no hot pad use and the overall slightly cool conditions compared to seasonal norms around here for the most part. Next two days, especially tomorrow, are going to be reasonably warm and I have the starts out in the sun so I expect some additional sprouting.

Charts have 12 days for peppers at 68° and that’s about where the temperature has mostly been. Eggplant eight days at 68° and more eggplant is up than the peppers.

I started some Melrose and Mini Piperka peppers today.

Looks like we have some overlap.
Corbaci is one of my favorites because it looks cool and is good for snacking. Also trying Aleppo for the first time this year,
The rest of my list is:

-Sugar Rush Peach (dormant indoors who knows how it'll do)
-Aji Rico
-Buena Mulata (absolutely gorgeous plant for a cayenne type)
-*Chilhuacle Negro

-*Guizeppi (mild hatch)
-*NuMex Vince Hernandez (paprika)
-Basque
-Petit Marseillais
-Nadapeno (good for poppers and toning down chili powder blends)
-Habanada (good for toning down hot sauce)

In addition to making hot sauce and pickles, I put a bunch in the smoker and then either freeze or dry into chili powder/paprika.

Corbaci also dries well when good and ripe. Makes a sweet powder.

I’m very curious about Aleppo. I have no idea how hot it will turn out to be as my garden seems to have strange and sometimes contradictory effects on peppers with heat. My padrón peppers, every one, were blazing hot no matter what stage I harvested them. It was a disappointment as they were amazingly fragrant, but much too hot to really enjoy. My shishito peppers on the other hand never seemed to have any heat, not one in ten or whatever, Or have any flavor, another disappointment.

karstopography wrote: ↑Mon Feb 05, 2024 12:41 pm Corbaci also dries well when good and ripe. Makes a sweet powder.

Good to know. I dried a bunch but haven't ground them yet because I had to get a new grinder.

karstopography wrote: ↑Mon Feb 05, 2024 12:41 pm I’m very curious about Aleppo. I have no idea how hot it will turn out to be as my garden seems to have strange and sometimes contradictory effects on peppers with heat. My padrón peppers, every one, were blazing hot no matter what stage I harvested them. It was a disappointment as they were amazingly fragrant, but much too hot to really enjoy. My shishito peppers on the other hand never seemed to have any heat, not one in ten or whatever, Or have any flavor, another disappointment.

I'm also curious about Aleppo. My Big Jim Anaheims were some of the hottest peppers I grew last year. Completely unenjoyable and I like spicy food. I thought it was growing conditions but New Mexico State University's description of NuMex Heritage Big Jim says, "‘NuMex Heritage Big Jim’ has a uniform and higher heat level" implying that the original I planted did not have uniform heat, so who knows. Here's to hoping Aleppo isn't too hot!

Peppers are started as well mostly bell peppers

I transplanted 24 peppers today. Probably all I’m going to do in 2024. Serrano should be the hottest of the bunch. All Annuum this year.

GVGardens wrote: ↑Mon Feb 05, 2024 1:34 pm

karstopography wrote: ↑Mon Feb 05, 2024 12:41 pm Corbaci also dries well when good and ripe. Makes a sweet powder.

Good to know. I dried a bunch but haven't ground them yet because I had to get a new grinder.

karstopography wrote: ↑Mon Feb 05, 2024 12:41 pm I’m very curious about Aleppo. I have no idea how hot it will turn out to be as my garden seems to have strange and sometimes contradictory effects on peppers with heat. My padrón peppers, every one, were blazing hot no matter what stage I harvested them. It was a disappointment as they were amazingly fragrant, but much too hot to really enjoy. My shishito peppers on the other hand never seemed to have any heat, not one in ten or whatever, Or have any flavor, another disappointment.

I'm also curious about Aleppo. My Big Jim Anaheims were some of the hottest peppers I grew last year. Completely unenjoyable and I like spicy food. I thought it was growing conditions but New Mexico State University's description of NuMex Heritage Big Jim says, "‘NuMex Heritage Big Jim’ has a uniform and higher heat level" implying that the original I planted did not have uniform heat, so who knows. Here's to hoping Aleppo isn't too hot!

I grew aleppo peppers in '19, and they were about 8-10k SUs - about the same as a fresno. They had full sized greens on them by 7-4 (here they get planted around 5-15), but not starting to ripen until late July/early August. I tried the early full sized ones, and there was little heat, and not much taste. The later, almost ripe greens were darker, and a little more heat and flavor, but I left most on to ripen, and they started producing faster, in the later summer, and I dried almost all of them, which is how they are used in most traditional dishes. The flesh is fairly thin, so it dries easily.

Here are two photos of the aleppos.
Aleppo, 7-4, full sized, but not nearly ripe. by pepperhead212, on Flickr

Aleppos, 10-23, many more ripening. by pepperhead212, on Flickr