[QUOTE=Cole_Robbie;712860]I had no idea there was such a thing as an Aji with no heat at all. That is really neat.[/QUOTE]

Worth noting the majority of the "sweet/no heat aji's" if not all will be capsicum chinense, not baccatum. I have yet to find a truly sweet baccatum that doesn't have a little bit of the heat. Even the sugar rush strains have a good amount of heat to them.

[QUOTE=Hunt-Grow-Cook;712919]Worth noting the majority of the "sweet/no heat aji's" if not all will be capsicum chinense, not baccatum. I have yet to find a truly sweet baccatum that doesn't have a little bit of the heat. Even the sugar rush strains have a good amount of heat to them.[/QUOTE]


Good information! I like the flavor of many different peppers, but not much for the heat, though some hot peppers are so pretty to just grow.

We are still in a massive horrid heat wave....thought it was over but just about a 24hour
relief in the 70's for a day.
Back and 95 tomorrow. 90 today.
I pulled a dozen tomatoes Sunday just spent and over. The peppers are massive. Never
thought I would see this here. :surprised:
So wish I had grown some okra. This would have been the year.

These Roseto are pretty in the ground and in a vase. Just the right amount of heat for us that can't handle killer hot. Cut off the cap, give them a good squeeze to get the juices flowing and put them on pizza, salads, sandwiches, etc. Plants make a nice 3ft x 3ft bush.

Dehydrator is going 24/7...

[IMG]https://uploads.tapatalk-cdn.com/20180830/303f8f5e006e3d2064a42172119ed059.jpg[/IMG]
Fushimi

[IMG]https://uploads.tapatalk-cdn.com/20180830/3471e50986eb1985d0dda2d349be968e.jpg[/IMG]
Dried pepper insanity...


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Enough to make one cry.

Bagged and tagged!

[QUOTE=Cole_Robbie;713365]Enough to make one cry.[/QUOTE]

Why Cry? I made Peach Habanero jelly, I'm not going any hotter... I will cry no more...:D

[QUOTE=bjbebs;713040]These Roseto are pretty in the ground and in a vase. Just the right amount of heat for us that can't handle killer hot. Cut off the cap, give them a good squeeze to get the juices flowing and put them on pizza, salads, sandwiches, etc. Plants make a nice 3ft x 3ft bush.[/QUOTE]

They look good, I want to trade seeds if you save some and are up for a trade.

Grady, what bags are you using with that white label? Is that tape and ziplocks?

And Grats on enough to last the winter, think of all the dishes those flavor bombs can make!!!!

Whoa that is like, the apocalypse stash of peppers! :D

[QUOTE=pmcgrady;713367]Why Cry? I made Peach Habanero jelly, I'm not going any hotter... I will cry no more...:D[/QUOTE]


Peach Habanero jelly sounds amazing!! Any chance I could beg a recipe?

[QUOTE=Rajun Gardener;713374]Grady, what bags are you using with that white label? Is that tape and ziplocks?

And Grats on enough to last the winter, think of all the dishes those flavor bombs can make!!!![/QUOTE]

I get the small ziplock bags from WM in the craft section, they have many different sizes. The labels are just paper cut to size and folded, then stapled to the bag after filled.

Cappuccino Tepin
 

1.5 months later they finally turning brown


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[QUOTE=Spike2;713385]Peach Habanero jelly sounds amazing!! Any chance I could beg a recipe?[/QUOTE]

I made 2 batches, one 6 -1/2 pint jars with 2 peach Habs and the second with 12 and fresh peaches in both. Been a good year for peaches from what I'm seeing (I have no peach trees, but there is an orchard up the road. Which recipe ( I already know the answer, do you want?) :D