> I have seen photos of some that are nearly the size of Bell peppers, I believe that they were taken from Rocotos that were grown in Mexico.

George,

I would like to see those photos!

You will probably get a response for request eximium and cardenasii. Not sure tovarii. Wish I could help.

Largest rocoto I've grown is in the 80-90 gram range and not too shabby at all. One of the people that occasionally posts here has grown one in the 150 gram range.

JohnT

whiel i grow rocoto red, ive never had anything bigger than a tennis ball.

> whiel i grow rocoto red, ive never had anything bigger than a tennis ball.

Yes, that's about the size of my biggest ones.

JohnT

Hi John that is quite a Rocoto you have, It's a lot bigger than anything I have grown, Do you overwinter your plants, I had a few plants that I over wintered for several years, but had to let them go when I first becamed disabled, now I just have one or two plants that I try to keep each year. Mine don't respond to well to the weather here either, but I keep hoping to find one that does.
George

I'm going to try a few Rocoto types this year too, but I'm not sure how they will respond to our low humidity in eastern Wa? Can they adapt if I place the containers in a part shade/morning sun location? Temps in late June thru August exceed 90F and often weeks on end.
I got my seeds from you John :D

Vera

George,

I do overwinter rocotos and think of them as a 2 year project for the most part. The 2nd year might give 3 flushes of pods and the 1st year zip. Not a lot of pods mind you, but up to 2 doz at a time. Half that amt per flush is more likely.

Illness a problem here too. Did not overwinter last year due to same, but have 40 or so containers going this year. Only I think 3 are C. pubescens.

A few C. pubescens varieties from Bolivia and Ecuador have produced 1st year early pods for me. These are smaller than the orange, yellow & red rocotos with 1 of them only the size of a Thompson grape. Thick flesh and good to great heat and flavor.

Seeds... Wish I could say had plenty, but knowing was having health problems sent out almost everything in 2005 so can't offer.

I sent to a lot of people in 12-14 countries so should be available someplace.

jt

Vera,

I think you are in an ideal place to grow rocotos. Much better than where I am.

Light conditions sound good. My container garden in the woods gets light what you describe.

jt

Ok thanks John D.

My understanding was that Rocoto's preferred cooler growing temperatures.

Vera

> My understanding was that Rocoto's preferred cooler growing temperatures.

Vera,

Yep. I don't think there is any doubt about that. Just registered on me that you are 5b-6a. When I first read your post I automatically thought WA was a zone 4 or so.

JohnT

George...several years ago I was a sales rep living in Peru. I'll never forget my first experience with Rocoto peppers. I was traveling with a local salesman in the Andes near Lake Titicaca. We stopped at a ramshackled restaurant and I was afraid to eat most things...so I asked for soup figuring it had been boiled at the least. They brought out something called "sopa criolla"...basically a clear broth with a piece of toast floating on top and a slice of "tomato" on the toast.
I figured you ate the tomato first...so ate the whole slice...!!! It was rocoto! Laughing...the salesman told me that locals vary the intensity of the hot pepper in their soup by dunking the toast and letting the soup touch the pepper...just barely touching would be mildly hot...dunking the whole pepper would be suicide. Eating the pepper was something only a dummie would do!

I've never seen people laugh as much as they did in that restaurant. I wanted to take a bow but couldn't stop coughing. I finally managed a grin. By the way, I was told to eat bread with salt on it to diminish the fire in my mouth. I was also told that liquids only make it worse.