I wonder if the heat doesn't cause the peppers to set fruit with sterile seed. The other day I was reading about how certain intra species crosses produce peppers, but sterile seed. The seed Ron sent you would be getting old now, and in your climate, it would rapidly lose viability.
There are at least two versions of Thai Hot out there. That's not counting Frank's Thai Hot, which I grow (and named). They're small and very hot, nice peppers. The one I grew in the early 80s had peppers about the size of a sparrow egg and small, mounding bushes.
Tabasco is a c. frutescen pepper rather than c. annum like Jalapeño or Thai Hot. It's really hot, but I sure love it. It's super productive here. Here, the plants get over 4' tall.
Something is going on with the jalepeno's. I will try and grow more very soon. I am having problems with several different types of seeds. Peppermint, Romaine lettuce, parsley, are not germinating either. When I plant more jalepeno I will try fresher seeds. I still have 7 jalepeno plants outside from last October that somehow survived the dry season. Some died but these 7 survived. In fact, one is from last May! Most die from root rot later in the season that they are grown. I have not received the seed that Danita sent me yet. I do not know which variety's she sent except that she said it is Thai hot and Tobasco. Those are beautiful plants in the foto's by the way. I am looking forward to trialing the seed. Those have to be good soaked in some vinegar! I also have something called bird peppers. Bird peppers come in many different forms. I have a plant outside now that is a year old and the plant is about 4 feet tall. Peppers are similar to what you are growing in the foto except the green peppers are greener. Funny thing is that this pepper I have has really benign peppers. Meaning, not very hot. I found mine growing wild on a fence. Most peppers that I find here are mild, bird pepper or not. With the exception of habenero or chumbo peppers. Chumbo is the Panamanian name for them. Almost no one uses them here either.
I just got lots of different pepper seeds in the mail sent by Danita in Texas. Thank you so much Danita! I now have Thai hot, Cheyenne, tobasco, Italion peperoncini, Aroz con pollo. All these variety's are interesting. However, probably the most interesting is the Arroz con Pollo which is a Cuban variety of a Habenero or C Chinense I do believe is the species. I need to double check it. This habenero type produces a pepper that is rich in flavor but not hot. Just to be sure I will plant this one in pots and keep it away from the other pepper variety's. I don't want any hanky panky going on so I get good seed in the future.
On April 24 I planted Thai Hot, Cayenne, Sweet Habenero,and tabasco peppers. I also have some wild bird peppers and Tam Jalepeno planted. Peppers finally all germinated. Many seeds did not germinate though. However, I did get enough to have a sample of each variety. The seedlings are almost 21 days old and they are growing very slowly. I just sewed the seed in my normal dirt mixed with compost. Nothing special like you read about online where folks use fancy methods. Most of my seedlings are less than an inch tall after 21 days of patiently waiting. Or, impatiently waiting would be more honest. I am not sure what I will do with all these peppers! But, they will be beautiful. I will get photo's up later.
Tabasco peppers are a lot of fun. The plants start out slow but by the end of the season they will be a 3-4' bush! Taller than all the rest of the peppers in the garden. I am growing them again this year mostly because I love to see the plants grow so big.
John, I am not sure if I have ever grown tabasco peppers before. I have grown thai peppers before. At any rate I think peppers are quite ornamental so even if you don't eat them much they are absolutely beautiful. I want to try putting tabasco peppers in vinegar this season if I am lucky with them. I plan to dry the cayenne peppers. Cayenne peppers are the biggest seedlings right now. I have read that they are about the easiest hot peppers to grow. Its been many years since I grew them. You can't even find Cayenne pepper in the supermarkets here since the people really don't eat much spicy food in Panama. I have wild bird peppers going as well. They look like they should be hot like Thai hot peppers but they are quite mild. Kind of spicy but no where near hot. I tried soaking em in vinegar and they just aren't hot enough. The tabasco's should take up the slack and make the best peppa sauce around. I have a bird pepper plant outside now that is over 4 feet tall and over a year old. Still looks great and is putting on nice new leaves. I have read that some bird pepper plants can live for a few years. I found mine growing in a cow pasture and picked a couple of red peppers to get the seed.
Ron, my plants are of mixed age. I have some 2 month old jalepeno plants that still have not put on any peppers. All my peppers plants are small. Not enough sun. I also have sick pepper plants. As far as the pots go, at least 20% of my plants have a desease that causes the leaf to wither and fall off the plant. Its really bothering my wild bird peppers too. I have about 16 jalepeno plants outside, some are only about a month old. As far as desease goes, the jalepeno's are holding up real good. But, nothing is really growing much. Hardly any blooms either. Its hard to have patience. But, I have hot chile's outside, like cayenne and tobasco and they grow slow anyways. But, super slow in my miserable weather. I have not pulled up any of my sick plants yet. I am afraid I will be losing some though. Looks like you got some bruiser jalepeno's coming in. Good work.
I agree with John's assessment of the Tabasco pepper. They are spectacular. As far as heat goes, they're unique. All the c. chinese types tend to start sweet/mild, at first taste, and then turn hotter as the moments go by. They have a wonderful after taste, which is why they have so many adherents. C. annum's (like Jalapeño) bite immediately, their flavor is noticed immediately too. Their heat dies down fairly quickly, for a pepper. The Tabasco, which is c. frutecens BITES IMMEDIATELY. Its flavor seems immediately noticeable, if you can get past the blast of heat. I don't notice much aftertaste. I do love them for hot sauce, but I would never be tempted to nibble on them, like I do the habanero types.
All my peppers got out late this year. They're still quite small and without fruit or flowers. Murupi Amarela has languished due to our crazy weather. Chile Rayado, true to form, just chugs along. Seems like that pepper handles heat, coolness, too much moisture and drought. It's the most dependable pepper I've ever grown.
Post by heavyhitterokra on Jun 27, 2019 15:01:49 GMT -6
We finally got a break in the weather this week and are enjoying our first sunshine in a long time. The plants are really doing well now, after so much rain. I harvested my first jumbo jalapenos today for making pepper boats. I had them sorted as I was harvesting them because Some are hot peppers and others are mild "Coolapenos". Then, I got in the truck and set them in a basket to drive home. When I got to the house, I realized I had put them all into the same basket, so tonight's pepper boats will be 'diner beware'.
George, I am having the same luck with my peppers. The jalepeno's are doing the best. Jalepeno's can tolerate a lot of abuse I think. Mine do have a little bit of desease but nothing serious. I have 16 jalepeno plants outside at least. All Tam jalepeno. It will be my last year of Tam jalepeno cause this year they will cross with the other variety's. I also have a variety called Aroz con Pollo which is a sweet Ahi. I only have 4 plants. They are small but very healthy at 2 months old. Super pretty plants. No desease. Nothing has touched them. Not a bit of desease. Looks like they will take another 2 months or more to start having Peppers. They are supposed to be red and have the bonnet look to em and be rich in flavor. They are a Baker Creek seed offering. If I am lucky some of those plants will live over a year.
Post by heavyhitterokra on Sept 17, 2019 19:11:41 GMT -6
Sriracha time again! Wow! This year, I had 5 pounds of red jalapenos from only 4 plants!
I had so many peppers they would not all fit into one mixing bowl.
So, I made two batches, about 2 quarts each.
Last year, I hardly had enough hot peppers to make a quart jar of this stuff.
This year, I'm gonna be in pepper sauce Heaven!!!
I got a bonus this morning, when I went pepper picking and also found a few yellow bell peppers that I had forgotten about planting. I also had two full heads of sunflowers ready to harvest, three ripe Pawpaws, a bucket load of Bartlett Pears, and a wagon load of ripe persimmons. I love this time of year!
Post by heavyhitterokra on Sept 25, 2019 12:02:24 GMT -6
I harvested 3 more pounds of red jalapenos this morning ... That makes 8 pounds of red jalapenos I've harvested since September 17th, from only 4 plants (not counting all the green ones that are still out there) or all the green ones that I harvested for Pico De Gallo in July, or all the green ones that I harvested for the 25 jars of salsa that we canned in August. Those are some highly prolific pepper plants!
I strained so much Sriracha this morning, I don't know where I'm gonna put it all. I wore latex gloves and my hands are still on fire! I may have accidentally invented organic Icy-Hot. I'm headed to get some of that ice right now!
Yer excitement is catching. I remember having four jalapeno plants one year. They were coming outta my ears! We don't eat that much hot, so my friends were very happy to receive them. I would freeze them and just grate them into dishes as I needed. Took a couple years to use up what I had left for myself.
I also had a bumper crop of Serrano peppers that year. Wasn't happy with the flavor. My friends loved them, tho. I think Serrano is just for heat and to combine with other peppers.
I am only one, but still I am one. I cannot do everything, but still I can do something; and because I cannot do everything, I will not refuse to do something that I can do.