I'm growing a small test Sweet Red Cherry pepper indoors during the winter, hoping they'll be good for outdoors.

They're supposed to be actually sweet, a little spicy, with a touch of tart undertone to them.

I'm currently fighting small red aphids off of mine at the moment, but its doing well otherwise.

I have found italian peppers to be delicious, 6" pods, turn into bright red and mild to med hot. great flavor. I got seeds for exchange, see my list.

I'm growing cherry and Italian this year, but they aren't ready yet. Hopefully before frost.

Hungarian Hot Wax pepper....great crunch, sweet with a mild heat.

Josh

Hi! We like Healthy and Tolli's Sweet.
Both are med. sized red when ripe, and as easy to grow as falling off a pier.

Aji lemon

I've been finding the Nepalese Hots to be really good to eat raw. They're mild for the most part, but the last few bites get some spice. I find the flavor really good, not like a sweet pepper, more of a red (almost mild thai?) type of flavor.
And they look cool! hehe.. was suprised with these. Regretting where i put them on my balcony so could have gotten more.

Let me add Datil to the list.
Romy sent me a Datil and it was delicious.

Josh

I couldn't agree more. That datil is a perfect pepper! How ya been Josh. Sorry back to the thread.

Second - Tolli's sweet and Healthy - Rut I will tuck some into your seed swap.
:) Yum yum yum and a good grower.

BEAVER DAM--a sweet hit with some nice, smooth follow up heat

CAYENNE--
SERRANO--both these two i love to just suck on slowly, and if
you are a ciggy butt junkie, it fixes the oral need

CHILITEPIN/TEPIN/PEQUIN--great hit of heat that QUICKLY fades

good luck to DH, and your red thumb----ya both win
---texas bob

Bob, I'm growing Beaver Dam this year in a container.
It has 2 big green pods right now, so I'm leaving them to get red for seeds.
I plan to overwinter the plant.

@ ruthz, if at all possible, let them turn red, harvest the seeds, eat the pepper, smack your lips saying....awesome

to me, allowing a pepper turn red, or its finished color is the difference of screw top wine compared to a fine wine, they are two different animals

My favorite snacking peppers are Pepperoncini, Hot Cherry, Serrano.

I do eat them raw right off the plant alot but i prefer poking a few holes in em and jarring em in vinegar and keep em in the fridge for easy pickens and snackens.

I've been munching on Ancient Sweets here lately. Those are really good for just an afternoon snack. I'm saving the seeds from a couple, we'll see if they breed true or not.

My vote goes to Aji amarillo...