@bogman, another Thank you, and those look amazing! Hope you get a nice haul. How do you store them? Do you peel them before cooking?
Last year I only harvested a few a week of the big ones, and got way too many of the little ones from Artisan. The recipe for sauce I used called for peeling the peppers, and I sure wasn’t peeling the little ones!
I did not grow the little ones this year, in fact I don’t think I grew any seedlings this year, but have just this one plant that overwintered. I am not sure if its from your seed, or seed for the larger aji from Artisan. I think they called it “grande”. but it sure isn’t 7 feet tall, but maybe that’s because it’s growing in a container.
Lots of flowers, the weather seems to have cooled of a bit, and frost is months away. I decided the biggest problem was nutritional, and there’s been quite a bit of new growth without spots. Hoping to get the older leaves “spotless” as well.
Here’s an update on the chinenses; your rocotillo and mother in law’s scotch bonnet. Lots of pepper babies on the rocatillo.
Last but not least; the rocotto.
