Been that route

Pasillo Bajio and Chimayo are on my #1 list for next year

I'm thinking of a lot of anchos (for stuffing) and a couple of habs. Maybe an ornamental or 2.
Does any one know roughly how many peppers an ancho will ripen at one time? The pick and wait didn't work too well this year

I got my hands some peter peppers, both red and yellow. I'm going to try those in the spring

Orange habs, red savinas, lots of cayennes for drying, 2 or 3 Jalapenos and I wanna try chocolate habs. I am hopelessly addicted to habaneros.

I'm going to wait until the end of december and if it's still warm I'll start sprouting seeds indoors. All my plants are fruiting because it never got cold. Our coldest low at night was 46 degrees and I moved the plants indoors that night. During the day it's sunny and 70+. We've even had days where it was in the 80s.

Hi all, I'm new to this forum! Great thread. I'm interested in seeing what other folks are planning as well.

I planted orange habs and anaheims this year, and plan to over winter them here in so cal. Both kinds are still going great guns right now -- blocked from the wind and in full sun with southern exposure.

In addition, I will probably plant something in between (on the heat scale) next year. I'm leaning toward serrano or jalapenos.

This year I started very slowly and small -- focusing on harvesting for fresh salsa, chile rellenos and hot sauce. I hope to increase production a bit, and begin drying chiles next year.

Welcome MrClint to the forum. Sure you will enjoy all the nice people and great advice here. I've been here a year and have nothing but good things to say about everyone!

WELCOME ABOARD.

Chris

Welcome MrClint! My peppers are rockin now too.

Where in so cal are you? I'm on Point Loma in San Diego. We have the Pacific Ocean on one side and San Diego bay on the other so the temp is pretty steady. We didn't even have a winter this year.

Do you ever move your plants inside at night?

Serranos or jals would be a nice fit for what you want. Ever think of adding cayennes? They're easy to grow, plentiful, and you can hang them from a string to dry them. Put em on everything from burgers to pizza to chili.

Thanks for the warm welcome!

HabBob, I'm in the San Fernando Valley, just north of LA. This is my first year futzing around in the garden with veggies, so I'm still in the trial and error mode -- or is that the "keep it simple" zone? Either way, It's been fun. :-)

It is amazing how easy peppers can be. I keep the plants out overnight for now. We're still in the 50's at night and up to the 70's during the day.

I do use ground cayenne in my homemade chili... Maybe I should add TWO new chiles to the mix. There's always room to "shoehorn" in another plant! ;-)

Hehe, there's always room for one more. =)

Cayennes are my favorite after habs. They're easy to grow and when it comes time to dry them, just cut em off the plant with the stem. Take a needle and thread (i used waxed thread) and hang them somewhere. Warmth and air circulation seem to expedite the process. Once they're dry you can cut em up (i use scissors usually) or stick em in a spice grinder and make some powder.

Forgot to mention that you thread the needle through the stem.

Mild C. chinenses and mild and hot C. baccatums are #1 in my list for next season. The ones I grew last summer had nice fruity flavors.

I will also try to grow more Rocotos.

Orange Habs, anchoSanLuis, hot cherrys, sweet bells, chinese giants cubanellas, marconi hybrids, hungarian hot wax, numex64s, nagajalonkas, serranos, anaheims. I'll put 5 each of the best looking seedlings in ground about Jan 30. Then put more in 4 weeks later. This is the first year for me using TGS seeds, I've had good germination rates and have just done the first transplant from peat pellets to soil. Now we have cold coming in. I'm running outa space already.

hah i started last year. growing chile rocoto is a commitment!

Orange habs, jalapenos, serranos, black czech, a couple of ornamentals, and a couple of rocotos that I'm overwintering

Oh man, I dont know how I will do it this year.

I will be planting-
Peach Hab
Orange Hab (growing already)
White Hab
Fatalli Hab
Red Paper Lantern Hab
Red Hab
Jamaican Scotch Bonnet
Waialua Chile
Hawaiian Chile
Jalapeno
Pablano
Aji (dunno what kind, got it as a freebie from peppermania.com - does anyone know what seeds it is that Beth staples to her business card?)

Here is my dilemma: With the exception of the pablano and jalapeno all those peppers cost an arm and a leg for seeds, so I feel I must collect at least an ounce of seeds per variety so I do not need to buy them again.

I dont know how I can keep them from cross polinating. If I just wanted to stock some seeds for a rainy day I would just grow 1 plant each, plant them far apart and collect all the seeds from the harvest. However I'd like about 5 plants in each variety, and I dont have that much yard lol. That'll be 60 plants minimum, not including peppers I find as the days go by. I will be doing them in pots though.

How would you go about getting an ounce of seed from each variety without crosspolinating? I think I may have bitten off more than I can chew this year.

P.s. whats the deal with Chimayo? I looked it up and it looks like it has only a tiny bit more heat than a bell pepper, am I looking at the wrong one?

http://www.ecoseeds.com/peppergarden.html lists them as only a 100shu, even jalaps are a couple thousand.

In the garden:

1) Cambodian (annuum)

2) Cayenne, long red slim

3) Fish Pepper

4) Turkish Cayenne

5) Aji Brown

6) Aji Dulce, Cap Shaped

7) Aji Dulce, Lantern Shaped

8) Aji Umba

9) Amazon Chile-Roma

10. Congo, Brown

11. Cool Peach

12. Cumari Ou Passarinho

13. Devil's Tongue, Red

14. Fatalii, Red

15. Fatalii, Orange

16. Habanero, Chocolate Long

17. Habanero, Davie Peach (USDA PI 572560)

18. Habanero, Golden

19. Habanero, Mustard

20. Habanero, Tazmanian

21. Hot Paper Lantern

22. Jamaican (Pepperjoe)

23. Limon

24. Madame Jeanette

25. Safi

26. Antillais Caribbean

27. Scotch Bonnet, Big Sun

28. Scotch Bonnet, Burkina Yellow

29. Maraba

30. Spicy Puerto Rican no-heat

31. Tobago Sweet Seasoning

32. Venezuelan Sweet Habanero

33. West Indian Red

34. PI 257123, Colombia

35. Brazilian Starfish

36. Rain forest-or-Aji Red (TG)

37. Pilli Pilli

38. Cayenne, Large Red Thick

39. Assam

Containers (OW = overwintered plants):

1) Aji Veriedad Boliviana

2) Chocolate Scotch Bonnet (OW)

3) SB, TFM (OW)

4) SB, TFM

5) Trinidad Scorpion (OW)

6) Trinidad Scorpion

7) Cappuccino Habanero

8) Arrivivi Gusano

9) SB, True Jamaican, AB

10. Harold's St. Bart

11. Manzano, Red (OW)

12. SB, yellow long

13. Jamaican Hot Chocolate

14. Yellow Jellybean (Maybe)

15. GRIF 12450, Chocolate Congo

16. Martinique

17. Trinidad 7-pod

Sweet Peppers/Bells (In garden)

1) Tolli's Sweet Italian (2)

2) Jimmy Nardello's (2)

3) Red Lamuyo

4) Vidi Hybrid

5) Tawny Port Hybrid

6) Chocolate Beauty

• 8 tomato plants, 2 eggplant and herbs and etc.

man, ya'll gonna have to post pix of them. That's a bunch of space, no matter where you're at.

Actually with raised beds it makes it pretty space-friendly. I can fit 12 very comfortably in a 4 by 4 bed, and even 16 but with 16 I found I tend to get a very thick, tall jungle.

SNDK

RE: Jim Campbell heat range is a 3 to 5, The one I have from Jims are about a 3. One listing was about a 5. They are hotter than jals from the same field. The link below says its a 4.

I want to grow the A. because they are a real heirloom, like 1500''s and B. I really like the taste. C. Short season as in 60 days.

Here is a link that might be useful: chile addict

the tentative list(a lot can change between now and when peppers actually need to be started here in wisconsin)
fatali
fish
cayenne long red slim
serrano del sol
aji dulce
hot hungarian
black hungarian
bulgarian carrot
mucho nacho jalapeno
sweet banana
one of the poblano hybrids
gypsy
lipstick
apple
jimmy nardello
and probaly another few others i am forgeting right now

Nice list Mark. Looks like we're gonna have real similar gardens next year!!

Chris

Have to agree with svalli, love those mild C. chinenses peppers. So far have decided on:
Aci Sivri
Anaheim (probably Joe E Parker)
Aji Dulce
Carmen
Gypsy
Tobago Sweet Scotch Bonnet
A Jalapeno (looking at varieties)
An orange habanero (looking at varieties)
A couple of Rocoto types

hi all searching for the 7 pod/pot, i have dorset nagas to trade.
regards
woody

Welcome MrClint
I have been looking forward to next growing season.
I plan to plant every seed I have of:

chocolate habanero
Aji Limon

These should be tons of plants and I plan to plant them in two separate garden plots.
I also plan on many ones or twos of others and want to learn to "bag" them to keep them true.

I can hardly wait....

I grew up in Canoga Park
I think they just make Porn in that area now??

I'll be trying to overwinter Aji Dulce 2 and Sebes, and come spring I'd like to try Chimayo again, but I'll be growing in containers this time instead of the raised bed. I'm also thinking about Czech Black or Rocotillo.

New to this forum and to growing peppers.
On the top of my list are the Piquillo de Lodosa peppers (from Navarra, Spain). Not very hot but very tasty after roasting and "oiling". You can only get them in the US in cans and are usually very expensive. They are great for stuffing and serving as tapas. One of my favorite recipes is stuffing with a goat cheese pecan paste and pouring a concentrated tomato/balsamic sauce (at room temperature, never hot). After growing and roasting them, I have to learn how the Spanish do the "oiling " (cooking oil penetrates every pore of the pepper).
Sorry for the long post... :-)