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Old August 23, 2007   #1
obispo45
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Hope everyone has been having a ton of fun this season regardless of what they grow. Been pretty fortunate in the weather department here this season, until last weekend anyway. Since roughly May 15th to August 15th I had received slightly less than 4" of precip. In the last 6 days I have gotten it in buckets....13.25" to be exact. Small town about 30 minutes SE of me set the new, but as of yet unconfirmed 24hr Minnesota state rainfall record: an incredible 15.1"!! Smashed the old 24hr record that was just a teeny tiny bit over 10". OK enough of that...hopefully!!!

Just curious. What hot stuff have we had great success with so far this year? Guess I'll be going first in just a second or two here. Number B of my two part question is slightly more problematic. Not a problem persay but IMO a tough one to define: What are your favorite tasting hot pepper cultivars (this year or any other year for that matter)?? I say "problematic" cuz' I have more than a handful of fellow tomato growing friends and/or food friends plus family that would be considered non-tasters. The very thought of some Taco Bell mild sauce or some baseball stadium brown mustard has them running for a fire extinquisher. In all honesty it took me quite some time too to be able to discern the various taste qualities and subtle nuances of the limitless diversity of the hot stuff.

Great 2007 peppers? Tried growing Wenk's Yellow Hots for the first time this year and they've been great. Really nice 3"+ conical shaped, very very thick walled moderately hot tasty treats... pleasant and pretty surprise. Brazilian Starfish has been a blast, just massive plants with gorgeous unusually shaped abundant fruits. Decent number of the pepps ACTUALLY do look like starfish, was skeptical initially but wow man!! Others of note that have thus far gone above and beyond:
*Aji Limo...IMO can't ask for a better chile!!
*Buist's Yellow Cayenne...I'll be growing this one forever
*Hungarian Black....led to believe it just loves Minnesota
*Hinkelhatz x2...both the red and yellow ones, awesome!
*Devil's Tongue...reminescent of Fatalii, crinklier and bigger
*Nepali Orange...everyone PLEASE try growing this one
*couple others too, but these have really shined this year.
*NO MORE: Holy Mole f1 or Charleston Hot

Favorite tasting ones? If I was forced to consume only one it would have to be Aji Limo/limon/Lemon Drop. Yea it can be real hot but I have yet to taste a pepper that has such a balanced citrusy quality to it, lightly roasting them enhances it even more. Not a real lingering heat or even an acidic initial heat blast of sorts but a sense of warmth would be more accurate in this tasters opinion. Aci Sivri would be a close second. Not really hot for a cayenne type but in terms of sweetness its just like some earthy/chocolately tasting candy that masquerades as a chile pepper. Truly wonderful stuff and so pretty when they're fire engine red and average over 10"...kind o' like Jimmy Nardello's slightly firey cousin. Others high on my personal yummy scale:

*Serrano(Tampequino one)...big for a serrano, great green
*Jamaican Hot Chocolate...very balanced mellower Hab. type
*Manzano Rojo...thickly fleshed juicy black seeded treat
*Datil..don't grow too well here but even a handful is great
*Hinkelhatz...red cultivar, probably the perfect pickling pepp

I don't know, I could be wrong or half whacky(probably little of both) but it often seems difficult to get folks to evaluate and "review" their taste test findings with the hot stuff. I'm guilty. I have tasted in the neighborhood of 500 distinct hot pepper varieties(grown just under 300 cultivars) but really only started paying attention to my taste preferences probably three summers back. Take care y'all!
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Old August 23, 2007   #2
Worth1
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"Aji Limo...IMO can't ask for a better chile!!"

That is the second time I have heard about this pepper.

I have looked and cant find it.
Is it OP and where do I find seeds?

Worth
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Old August 23, 2007   #3
velikipop
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Worth,

Pepper Joe has seeds listed under Hot Lemon. It looks like the same pepper. My overwintered plant is just full of peppers and I'd be happy to send you a few peppers to try when they ripen up and you can save use the seed from them. However, I can't guarantee purity since I did not bag the blossoms this year. They really are worth growing for the taste and they also make a great hot sauce.

I neglected to mention in the other thread that they originate from Peru and that is why they are so cold hardy.

Let me know.

Alex
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Old August 23, 2007   #4
Zana
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Erik,
Where did you find the seeds for the Aji Limon? Been looking for them, and haven't found a source so far. Sounds like you've got some great ones this year. I grew up munching on the Jamaica peppers....could explain my tolerance for heat...heeheehee....but also, like you, heat isn't not my sole criteria whether I like it, its got to have a good flavour too.

On another note, some of the varieties you gave me are just about ready to flower. Like everything in my garden they're late. I'll be lucky to get much from most of them, but then again, since they're all in pots, I can move them inside when it gets too cold and see if I can prolong their season, somewhat. Looking forward to tasting them. In the mean time I've been trying to get more info on the seeds that I just got from India from a business associate there. Some are peppers, and the rest are a variety of veggies and herbs. Too late to get any into outdoor growing containers for this year - at least of the veggies. But I may try some of the herbs.

Your hinkelhatz piqued my interested because of pickling. I'm about ready to do a couple of marathon sessions of pickling....and other canning. Unfortunately not with much from my own produce at least for a while. Picked my first cuke this morning...and the funny thing I was keeping an eye on the one almost beside it and didn't notice this one until this afternoon. LOL...it must have been hiding behind some leaves. Its a bit too big now for pickling, but a good peeled, snacking cuke size. The question will be...who will get to it first, Dad or I...LOL.
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Old August 23, 2007   #5
obispo45
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First off I'm including a couple pics. Zana, the first pic contains the Hinkelhatz Red, Hinkelhatz Yellow and the Aji Limo.Get in touch w/me after the end of the season and I can send you seeds for these plus what ever else you might be curious in experimenting with. The Hinkelhatz'(how does one make that plural...LOL??) are both OP and Amish or Pennslyvania Dutch heirlooms with a long history. Received seeds from the noted food writer William Woys Weaver a few years back and they quickly became favorites of mine. They are good size plants but not huge, red plants tend to be larger and produce larger fruit as my pic shows. They perform splendidly in pots and are about 80-90 DTM here in MN.

Aji Limo, Aji Limon, Hot Lemon and Lemon Drop all seem to be used in describing what is PROBABLY the same thing. I have personally grown Aji Limo, Lemon Drop(obtained via SSE catalog) and Hot Lemon(Burpee seed packet purchased at local hardware store) all were seemingly identical with no discernable variations whatsoever. Despite all this its a truly awesome pepper if not somewhat confusing regarding the name game. I have plenty of seeds and I know that SSE sells em', as does Burpee and probably others too.

Funny you mentioning both the "marathon pickling session", I started mine yesterday BTW and the Jamaican one Mon (please use Jamaican accent!!). I'm having shoulder surgery in 2 weeks so I got to really get my rear in gear!! Of all the pepps I love I regret not growing the Jamaican Hot Chocolate this season. Just wanted to try other stuff....you know how that goes, but I'll never make that mistake again!

Other pics include my "booty" of today's peppers, which have since been pickled and another one showing the cool coloration of Fish pepper's fruits w/the Brazilian Starfish thrown in. If others are curious in seeds PM me and we'll work something out. Take care and cheers.
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Old August 23, 2007   #6
Zana
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Plural of Hinkelhatz Red might be Hinkelhatzen Rot in German. LOL. BTW Dad got to the cuke before me....but did give me a taste. Not bad, I think I'll use them again for pickling, but will have to get my butt in gear and start earlier.

Unfortunately I won't be able to do the 100 plus pots/containers plus next year, as Dad is planning on putting the house on the market. So unless I win a lottery and buy the house from him (ha - fat chance of that happening!) or buy somewhere else where I can plant a good crop either in the ground or in even more containers/pots, I'll be severely limited next year. Sighhhhhhhhh. Hmmmm...the only alternative is to set the containers up at my sis or bro's and tend them there. But somehow I don't think they'll want the jungles. So next year may be living vicariously thru all the other TV-er's....seriously big sighhhhhhhhhh....maybe if I limit myself to small bushy type plants I might get away with a few more than Dad would like. LOL

Picked up bushel of cukes and a half bushel of peppers this morning and about 3 dozen head of garlic to make cukes tomorrow. I'll probably go back to the farmers' market on Sat or Sun and pick up a variety of peppers and other stuff to pickle. Then comes the tomato sauce marathon, and the pickled baby corn might have to slide in there this week too....l have a feeling I'm going to need a vacation by the time I get to the tomato tasting in Grand Island/Buffalo area.

Good luck with the surgery - rotator cuff? I need mine done, after tearing it about 4 years ago. The specialist said that he thought that rehab would do the trick...but its still way toooooo loose in the socket, and the lack of range of motion has destroyed my golf game. Not that Tiger and Lefty ever had anything to worry about from my corner. But I did enjoy playing the occasional game, if only to let my frustrations out playing whack-f*** and turning the air blue. My scores were always atrocious but I felt more relaxed after I was done. Even before the 19th hole. LOL You're going to have be careful lifting the rugrats after the surgery.

I'll let you know what I might be interested in after the season, if the offer still stands. Thanks.
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Old August 24, 2007   #7
BDale
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Erik, those pepper photos are just awesome!! What a terrific combination of shapes and colors (and heat!) all in one place. Nice job.
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Old August 24, 2007   #8
spyfferoni
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I wonder if the Aji Limon could be what my Peruvian neighbors call Aji Amarillo.
I love a sauce that they make with this pepper and really want to grow it. We can get it frozen in the Latin Markets, but I would love to try them fresh. I wonder if frozen seeds would germinate? I might have to do a little experiment.
Here is a link with more info:
http://www.peruvianpeppers.com/academics.htm
http://www.localharvest.org/store/item.jsp?id=6183

Looking at the 2 different photos for Aji Amarillo and Lemon Drop Pepper, I'm thinking they aren't the same. I may have to get seeds for both to try.

Tyff
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Old August 24, 2007   #9
obispo45
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Spy....I don't hablo espanol too well but amarillo of course means yellow if memory serves correct. I have never personally grown the Aji Amarillo and to my knowledge it probably isn't available commercially from many catalogs. I just read a description in the SSE Yearbook and the guy who provides this cultivar( he really knows his stuff, have gotten great varieties from him last couple years) says: "plants grow to 6'+, 5" long ORANGE fruit, with mellow heat, very long season 150+ days required for ripening here in N.Carolina.....". Aji Limon ain't too mellow IMO, but then again depends on what one is comparing it with.

Most of the Aji's seem to be Capsicum baccatum, though some other Aji's are listed as other capsicums such as C.chinense. Strange stuff but baccatums are easy to ID due to their gorgeous white flowers with yellowish spots and white anthers. WOW....that really helps out doesn't it, LMAO!!! Ahhh....nothing like the name games and confusion. As for frozen seeds I have frozen whole peppers in the past but have never tried germinating the still intact seeds.
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Old August 24, 2007   #10
svalli
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I have never grown Aji Amarillo, but all descriptions of it sound different than Aji Limon.
http://www.thechileman.org/results.p...ccatum&chile=1
I would like to try Aji Amarillo, if I find seeds somewhere.
I have Lemon Drop and Aji Yellow Russian seeds, which are very similar to Aji Limon.

I have not germinated seeds from frozen peppers, but have experimented by throwing pepper seeds on the ground during the fall, when seeding peppers for dehydrator. Next summer the seeds germinated, but they started so late that the plants did not have time to grow. So it may be possible to start plants from frozen seeds.
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