We have had very good luck with Red Knight X3R hybrid bell peppers. 50 plants, barely any staking, zero disease, and they tolerated the poor soil of our side garden well. We did start them with a slow release 10-10-10 after transplant, and once more mid season- zone 6a. Many of the peppers were incredibly large, and perfect for stuffing. The plants themselves had thick, woody stalks that supported the fruit load well. They had green peppers early, and finally ripened to red from August through the first frost.
That cayannetta looks like a prosperous solid cayanne. Am doing a reset on Cayannes this year. The yellow cayanne have been solid. My reds have blended to purple cayanne from a purple flash that was fun with black leaves, very table worthy, yet watch out that purple spreads. This year's 4 favorites were, Aji Fantasy, White Marumbii, Uganda Red and Red Devils tongue were both high yield and great hot Sauces. Next year is a Bohemian Goat experiment to get a higher yield, it was such a great hot sauce, just looking for more. All the best in the new year 2023!
My favorite this year was the orange Freeport scotch bonnet. Coming in second was peach Thor’s hammer. It is a little hotter for my taste but it was such a neat shape and the it turned green to purple to peach.
Were those Buena Mulatas to the far left in your cayenne round up shot? I've been growing those for about four years now and am in love with their productivity and flavor!
Fantastic video, just what I was looking for! First time gardener in Connecticut this past year, and my most successful crop was definitely peppers. Also my favorite, thankfully. I'm going to go 90% pepper next year, handful of tomato plants, and some salad greens. Oh, and some herbs. And pickling cucumbers. Probably throw in some eggplant, too. So maybe not 90% peppers, but a lot of peppers. Like, 89.5%.
My Rocoto Red was very good and had a good yield. I started very early to grow them (November 2021) because they are very slow growing. Average fruit size was ping pong ball size and tasted delicious and fruity. And yes, I had them in the shade where it is cooler (only afternoon sun in summer!) and they were sucking up fertilizer (especially mico nutrients) like no other of my chili plants. Oh, and I put them inside in September and harvested the last pods in November 2022. As I said, very slow growing. Btw, I recommend an F1 chili called Shakira. Big pods, enormous harvest, taste really good, medium heat and easy to maintain. And I have the same climate as you.
I have 3 Bell peppers Just starting to flower in my grow tent. Two in one 3 gal fab and One in another 3 gal. I haven't topped or pruned anything since I am going 24/7 indoor ( I don't have outdoor to grow). I am growing in a mix I made of coco coir, Gaia green and worm castings. I am also growing tomatoes. Silly me let 3 grow in one 5 gal fab. Missed a watering (daily 1/2 to 1 gal) at some point an got end root on one plants first 4 fruit but the last two seem okay ad all the others in the other two in that pot look good. So I also dosed with calmag and molasses to be on the safe side. Ginger as well that I have companion growing with a jalap and 2 hungarian, these are just in the establishing stages. Everything but the jalap and hungarian (from a friend) are from the grocery store. :D
My Pippin peppers were the most productive and I didn't notice they were too hard. Out of the peppers I grew they were the best flavorful kind and I grew mine from seeds. The plants got huge compared to all the others, very productive especially towards the end. We ate them at each stage of growth they were softer at orange tho I do remember that much. Our bell peppers didn't do very well and my habanadas didn't grow fast enough to beat the frost but that was my fault. So far I had fun with some of the peppers I grew I was super disappointed my Ozarks were not very big :/
I grew quite a few Goronong peppers this year. Give's a good instant heat, which lasts around 10-15 seconds. The plants don't seem to get very tall, mine grew only about 12" high, but loaded with fruit.
For the Rocotto, sure its used to cooler mountain regions, but the sun is more intense in the mountains. I would see if you have a spot that only gets partial shade in the hottest part of the day, like under a tree. Like give it as much sun as possible until that heat hits.
The best bell peppers I've been able to grow in SE PA are New Ace. Very disease resistant, no sun blight, and quite productive for me. I did have issues with them getting top heavy and falling over though, so I am caging them this year.
My favorites this year: Unknown New Mexico Variety - Seeds my grandfather got on a visit to the Hatch Valley in the early 90’s. I suspect they’re 6-4’s. Scotch Brain - Awesome look, production, and flavor. Thicker than most scotch bonnets which help with spoilage. Orange Thai - great pest resistance and heat tolerance. Makes killer sambal and stir fry dishes. My least favorites: Brazilian Starfish Red - Awesome size, yield, and aesthetics. To me the peppers taste like soap, which I’ve never experienced before. I’ve tried and tried to like this and can’t. Black Habanero - Beautiful plant that got very large and productive. Did not enjoy the flavor raw, but these make good chili flakes. One of the more violent habanero burns I’ve experienced. Note that these are the clavo cross and not a chocolate hab.
Love the Carolina Reaper and a chocolate ghost. Requires more growing and attention than I had researched and have learned a lot from all of this years first growing of super hot peppers.
Great video. I definitely want to try to grow different peppers next year and plan to start sprouting soon. Just out of curiosity, the varieties that you didn't like or didn't produce well, do you think it could be soil difference and fertilizers? I know some varieties like a loose soil with sand and others like lots of "top" soil and others like loamy soil. I know fertilizer can greatly affect flavor and absolutely productivity.
In the case of the rocotos, yes it likely had to do with the environmental factors, but the other 2 disappointments were grown in the same field/conditions as some of our favorites, no different treatment (Pippin's and Yesil Tatli). Could have been an off-phenotype plant since we only had one of each going, but otherwise they were grown the same
Yeshil Tatli in translation from Turkish means "Green Sweet", probably thats not the name of the variety. Maybe just meant that its green and not hot one :) Great video, which Numex was best in flavor? And which was least hot and versatile? Thank u
I believe Ms. Junie was the best for flavor, but I'd probably recommend Big Jim for the perfect heat level and flavor. Big, productive plants. The Heritage 6-4 was too mild for my liking, but was tasty too.
It is funny how so many aspects of growing peppers go into determining what we grow year to year. My sugar rush peach plants got a "yes" due to their looks. They were just beautiful and the color of the peppers popped in the green garden! Then, I decided "nope" when I was disappointed in the taste of the raw pepper. Not knowing what to do with all the peppers, I whipped up a batch of candied peppers with the fruits. I fell in love with the result, as did my family & friends. So... it's back to "yes". 🤔
I find Sugar Rush Peach especially frustrating in their inconsistency. They have a very long ripening period, are susceptible to rot in wet weather, and change color in a very subtle and gradual way that is hard to judge by eye. Under the right conditions they are prolific producers of absolutely delicious pods -- sweet, fruity, and hot all at once; but they can also be sour or bland if they are not fully ripe or didn't get enough heat and sun.
Did you allow any of the "Hatch" chilies to ripen to red? What was the result? I plan on growing 3 types this coming year and it was suggested that I allow them to ripen.
I let most of my Hatch chilis ripen to red. My friends from New Mexico were horrified that I did not either roast them while green or dry them when red, but I found them quite nice sliced up while red.and fresh, and eaten raw or in cooking. When red they are sweeter and much less "vegetal" in taste, as Pepper Geek would say, and somewhat hotter. The varieties I grew this year were Sandia, Rattlesnake, and Mirasol, of which Sandia was the most productive.
In Western Australia 🇦🇺 our fruiting season is just beginning all be it a little late due to a wet start to spring. So excited for the over 60 varieties i have coming and our over wintered ones are thriving bountifully. Love this channel, so informative and creative. Keep it up
Very wet season in New South Wales Australia too. Still getting cold nights and soooooo much rain. Not an easy season for chillies. Thank god for the greenhouse. I’ve got a small hot sauce company “Felix Fiery ferments”. Fingers crossed I still get a good crop!!
9:02 it looks like Charleston Pepper as know as Talı Yeşil Biber(green sweet pepper) in Turkey. it is one of most consumed pepper kind. It is mostly preferred for breakfast. It is an indispensable ingredient in some recipes. When you eat it fresh it is very juicy and sweet. Also reallt delicous when grilled on barbecue. I recommend to you check these hot pepper kinds in Turkey. - Samandağı Biberi - isot biberi
I brought the numex lemon and orange to grow in Costa Rica. And wow, my soil was crap but every pepper had so many issues but them. Hordes of whiteflies too but then only thing that has CONSTANTLY produced and handled everything are them too. The lemon was deeelicious even right off the bush the orange.... the orange will F you up 😂 its sooooo hot i couldn't even tell you what the flavor even is but well death lol. Perfect for adding 1 for heat in any dish though.
Please review Authentic Calabrian Peppers..........Very complex flavors and aromas with Medium heat..........I made excellent Fermented pepper sauce with these and they are very productive..............Vince
Great topic. I agree Pippin's Golden Honey is difficult to grow, though plants from saved seeds were healthier this year than the originals. They can have a lovely hearty sweet taste when perfectly ripe (a golden-orange color) but take several time-consuming color changes to get there and a lot can go wrong. I did not have problems with texture, but I had more wet weather than hot. Three of my favorites I grew for the first time this year were Corbaci, which looks like a longer narrower Jimmy Nardello and similar but earthier taste (in a good way). Santa Fe Grande is a NuMex pepper that is not a Hatch -- shaped more like a Jalapeno, very productive, healthy, and tasty, ripening from pale green to pale yellow to orange to red. And the Basque pepper Gorria (also called Piment d'Espelette) grows beautiful tasty red pods shaped like a big Jalapeno and moderate heat. For a runner-up, the Scotch Bonnets I grew this year were pretty successful too. A smaller bush than a Habanero but similar taste and heat, and quite healthy and productive even though I started them late. Under the influence of friends from New Mexico, I also grew 3 Hatch types, the most productive was "Sandia". "Rattlesnake" has bigger, hotter pods, and "Mirasol" tries valiantly to grow its pods upwards but they are often too heavy.
Awesome! Which one of these would you recommend for a newbie growing indoors? I don't have a full grow closet, just an okay grow light and a good window.
If you want to try one of these, either the candy cane for sweet, or maybe the Quintisho for hot. Either would produce some fruits in a 2-3 gallon pot, or go larger if you want a bigger plant
Great video and glad you did it early so if someone wants to follow your suggestions they can still buy the seeds. Most channels do these type of videos a bit too late.
I love Jimmy Nardellos!! They go hand and hand with tomatoes. I throw a few Jimmy Nardello peppers into the pot when I am canning up my tomato passata (pasta sauce) or pizza sauce. After they are stewed a bit, I put them through the tomato mill and it separates the skin and seeds just like it does with tomatoes. They are mild but add soooo much flavor to the sauce! Its kind of a long the same thought as putting a pinch of dried red pepper flakes in your marinara but its even better.
I can really recommend the Madame Jeannette, grew it for the first time this year and a single plant give me over a kilo of peppers. The flavor is also really unique while packing a punch with a lot of spice.
Yes, Madame Jeanette is a great pepper, very popular in Suriname and the Netherlands. It has a wonderful lemon-citrusy taste, a great base for a pepper sauce (Madame Jeanette, onion, garlic, vinegar, salt)
Jimmy nardello was a very low producer here in northeastern ohio, but I agree the flavor was wonderful. I grew LESYA, a heart shaped red bell pepper with exceptional flavor. They made wonderful addition in salads, and petite stuffed peppers for dinner.
I love Jimmy Nardello peppers too, and have sometimes gotten great productivity from them most years (not so much this one). I also grew Lesya this year, which were fine, but I grow two peppers I prefer over Lesya: Kalugeritsa, which has the same shape but smaller and much more prolific; and Sweet Pimiento, which lack the point on the bottom but are the same overall size, and are more prolific and reliable, with at least as good a taste.
The Rocoto Giants were great for me this year in the UK. Admittedly we probably get cooler weather than you. I had it in full sun and it gave pods throughout the season. They are very thirsty plants. Maybe you could try it in a reservoir pot / wicking pot to see if that improves it, having a constant supply of water when needed without being sat in wet compost.
Pepper geek is it normal for my wild pepper plant to have purple stem?? Cause few of my wild pepper plant have green stem and other don't same with my bell pepper
Yep quite a few green-leaf plants will have some anthocyanin action on the stems, especially at the nodes. Normal, as long as it isn't showing signs of disease
I grew some NuMex Big Jim peppers this year and they were completely flavorless. I cooked them in stir fry and tried them roasted and they were very disappointing. On the subject of pests, hookworms and stink bugs were a constant issue this summer.
I love Poblano peppers, not sure of how many varieties there are. Drying them into Ancho, then making pepper sauce is great. Also, dried Ancho pepper and dried morita jalapenos (chipotles) are the star of the show in a pepper base i make every year to add to my world-famous chili!! Id love to see some vids on Poblano, Ancho, Morita, and even Pasilla Nego (another one that goes into making my chili base) THANKS!! 🌶 🌶
Best: Ring of Fire Chocolate Reaper Lemon Hot (some bacatumm I got from the hardware store NOT Lemon Drop!) Disappointment (Kinda): Cumari Pollux (plant grew really good with beautiful flowers, resistant, lots of pots... but I don't like the fruity taste) Disappointment: Chilhuacle Negro (took forever to ripen and 2 of 3 plants were a pheno I didn't like)
Got me some NuMex Big Jim seeds and some lemon spice jalapeños. I live close to NMSU. BTW, Hatch chilies are Anahiem peppers... from Hatch. Around here they're called "long green" or Anahiem. And I LOVE them.
Hey have you tried to grow Ghost Jalapenos? I am a hot head so the mildest I go is a Pasila Bajiho(I think I am spelling that right). I'm a fan of Scorpions, Ghosts, Reapers, Cayennes, Hot Thais, etc. Good luck I can't wait till my Salsa business takes off and I can purchase a modest house with a large backyard.
my rocoto produced 90 peppers iam in quebec they like cold ! so they need to wait untill fall to get ready but it wounderfull plant and pepper to have ! P.s BBQ THEM !
My favorite this year was the Hallow's Eve pepper. We got some from Sherwood Seeds. We had them in pots on our North-facing balcony so we didn't get a ton of peppers from the plants, but the ones we did get were beautiful and very hot. I used them to make some hot sauce and it's delicious.
They have grown well in both clay and sandier soil. I’d just add some compost or maybe all purpose fert in early spring and let the plants do their thing
The Quintisho kinda looks like the Biquinho Sweet Chili pepper. That is one of my favourites. Got into it on my pizzas in the UK. Sweet with a very mild heat.
Jimmy Nardello - I call it the Sheep in Wolf's clothing, as it looks like it's hot as hell but is in fact as gentle as a summer rain and as sweet and smooth as a prom queen's thigh.
You ever try fish peppers? Variegated foliage and white/green striped fruit that ripens to red. Famous for being able to hide it in white sauces like cream sauces.
I’ve had a Serrano pepper plant 7 years and it produces an abundance of hot flavorful peppers. I’m going to try hotter peppers but I don’t eat them, I make salsas and powders.
I crossed a fresno with an unknown thai pepper a couple of years ago and the skin on the cross came out so thick and would almost get stuck between your gums and teeth. Even put in soups it remained tough. The peppers have very little flavor too. I was bummed at it made a ton of peppers that just weren't very good. I am using them to make powder for when i want to add heat without changing the taste of the dish.
Our Anaheim (Hatch) plant outperformed all of our other 11 types this year. It grew to be over 6 ft tall and just produced tons and tons and tons of peppers.
I grew solar flare space chilis, this year. I thought the story behind the Chinese space chilis was pretty cool. Very nice pepper, pretty hot, and produced alot. In the 80s, the Chinese sent seeds into space. The result was larger, better tasting, and healthier plants.
I cant wait for pepper season to start in zone 9b again. Although my mad hatter pepper has started to produce again. I thought it was dead but it keeps coming back.
Poblano & Scotch Bonnets have been 2 of my standards to grow, they've done really well and been really productive over the last 2 years. The poblano this year though the tops start to accumulate water and rotted out before I got to harvest some of them, not sure if it was from the rainfall or a different watering method or something. From this year's varieties though, I grew Gochugaru peppers which are the peppers used for making kimchi, and while I didn't really get enough to dry, they had a really nice heat level I didn't really expect when eaten fresh, and the plants were still pretty productive. I also had great luck with my Aleppo peppers this year. Tried growing Khang Starr Lemon Starrburst and similar to your Peach Sunkist, they just weren't very productive, and most of the peppers I did end up getting had pest issues. I maybe got a handful of usable peppers over the season, which was disappointing.
I'm doing some more habanero types this coming season (a favorite), plus some new species in pubescens like Manzano. Overwintering 4 plants, going well so far (I'm in zone 4 in Maine).
I grew white peppers. I'm not one for eating peppers raw but this white pepper was the sweetest, most delicious pepper I have ever tasted, especially to eat raw. Also, I do serrano peppers that are absolutely delicious in Chili & salsa. Do bells too. This year was really dry in NY & the peppers didn't do as good as they usually do. We use a lot of peppers in this house & I love growing them. Good video.👍
I grew apple peppers for the first time this year. I'm happy to say, they are very productive and sweet tasting thick walls! Will grow them again. Also super cyanne is a great pepper to grow, long healthy peppers. Great for dehydrating!
Candy cane peppers were my favorite this year. My first year of growing them, and there are just a perfect size to make a meal. It might have been the name, but I found that there were a little sweeter than the bell peppers.
Im growing two sweet peppers from seed - Big Jim and an unamed sweet round chilli. Im planning to give most of the seedlings away at Christmas to friends at work. Im in Australia so we are coming into summer. I cant eat hot chillis but thought I would give sweet chillis a try. Im growing them in pots on my front stairs where they get full sun until 12pm and then shade.
I grew a couple Pippins this year I didn't mind the texture, but they didn't have much flavor. I also had problems with my yellow jalapeños, but the orange spice ones did great. The summer here was really hot and dry this year.
I grew early jalapeno this year. I was impressed with how many peppers and also how long the plant lasted. Size though was a bit small. I think I will try those Goliath Jalapenos and the lemon ones too next year.
I actually love the Pippin! It grew great here in SoCal and I didn't experience any issues growing or eating them. They were a favorite of my family as well, so I'm sorry to hear you had a bad experience.
I empathize with your desire to want to grow more sweet peppers for the purpose of sharing with friends and family. My wife and I had to move this past year in mid May unexpectedly due to a health crisis. When I started the seeds, we were living in the south where a lot of people like spicy food, however I moved back with family in an area where people will squirm at the mention of "Jalapeno" or "spicy". (Luckily, I had someone who was willing to drive my plants 300 miles to our new home). Every time I wanted to show off my Sugar Rush Stripey or my striking Fatalli peppers or Pockmark Orange, I was always asked "is that a sweet pepper"? Or If there were kids that liked "hot peppers" I didn't really have much mild peppers to share with them without shocking their system. This next season I'm really focusing on sweet, mild and medium heat peppers and minimizing on the hots and super hots for the sake of sharing with those around me. I also had an incredibly difficult time with rocoto peppers in the heat we had. I also put them under a shaded tree and they didn't bloom one flower. So it wasn't just you guys struggling with rocotos. My ultimate goal is help people in my area slowly grow to appreciate hot peppers as I have.
I'm in Massachusetts and the blue dwarf chili has been amazing. Grows 18 to 24 inches tall. Small to medium pot little to no maintenance. I brought them inside in September and they continue to flower. I'm trying g to cross them with Thai dragon chili's. Let me know what you think and if you have grown them in the past.
I'm in NC with alot of disease pressure. I tend to only grow F1 hybrids for big sweet peppers. For bell i've tried Johnny's X3R red knight which didn't work too well. I've had good luck with their Olympus (F1) but the early peppers take a while to mature; while huge they get some fungal spots and snails seemed to love them. Later season peppers were very tasty and clean. I'm trying Ninja next year which should ripen faster and have a broad disease resistance especially for bacterial spot. If you haven't tried a Corno di Toro sweet pepper i'd highly recommend Carmen (F1) - these i grow every year!
We have to try Carmen - one of our readers sent a picture of his *7 foot tall plant!* Here is the pic: peppergeek.com/wp-content/uploads/2022/10/Carmen-sweet-pepper-plants-on-trellis-min.jpg.webp
Really enjoyed growing Buena mulattah. Small purple flowers turn into purple fruit which eventually turns to red. High yield. Loved my little pequins, they explode in uour mouth. Also high yield. Also great were Portuguese hot pepper. Duds/ low yield this year, probably because weather in Chicago was odd: Anaheim, Trinidad Scorpions.
We great one buena mulata over last winter, and one outside this summer! Great looking fruits, but weren't huge fans of the flavor. Still very cool to look at :)
As a pepper hoarder (300 pepper plants - over 60 varieties this year) I cant agree more! The Pippens are beautiful to watch their colors change, but they're meh. Grown them twice and will not be growing them again. I also will not be growing the fish pepper, the lemon drop pepper or the buena mulata. As for sweet, a new surprise for me this year was the ajvarski peppere which was amazing as well as the lesya pepper. Would love to see more content from the rest of your garden!
Yep, buena mulata was almost on this list as a disappointment, but the beautiful bright purples saved it. Underwhelming flavor in my opinion, and not as productive as other cayenne-types. I believe we grew the ajvarski 2 years ago, they were great! We will try to do more garden tour style videos next season. Would like to see your 300 plants too!
We have had very good luck with Red Knight X3R hybrid bell peppers. 50 plants, barely any staking, zero disease, and they tolerated the poor soil of our side garden well. We did start them with a slow release 10-10-10 after transplant, and once more mid season- zone 6a. Many of the peppers were incredibly large, and perfect for stuffing. The plants themselves had thick, woody stalks that supported the fruit load well. They had green peppers early, and finally ripened to red from August through the first frost.
Bishop's Crown is prolific and a good substitute for a bell pepper
The place to grow rocotos in the USA is the Bay area of San Francisco; it's a cool oceanic influenced climate - even during the summer....
That cayannetta looks like a prosperous solid cayanne. Am doing a reset on Cayannes this year. The yellow cayanne have been solid. My reds have blended to purple cayanne from a purple flash that was fun with black leaves, very table worthy, yet watch out that purple spreads. This year's 4 favorites were, Aji Fantasy, White Marumbii, Uganda Red and Red Devils tongue were both high yield and great hot Sauces. Next year is a Bohemian Goat experiment to get a higher yield, it was such a great hot sauce, just looking for more. All the best in the new year 2023!
My favorite this year was the orange Freeport scotch bonnet. Coming in second was peach Thor’s hammer. It is a little hotter for my taste but it was such a neat shape and the it turned green to purple to peach.
Were those Buena Mulatas to the far left in your cayenne round up shot? I've been growing those for about four years now and am in love with their productivity and flavor!
My Rocotos fruit during winter here in New Zealand 4 -16 degress celsius... I find the heat very unpredictable from zero to day destroying SHU
Fantastic video, just what I was looking for! First time gardener in Connecticut this past year, and my most successful crop was definitely peppers. Also my favorite, thankfully. I'm going to go 90% pepper next year, handful of tomato plants, and some salad greens. Oh, and some herbs. And pickling cucumbers. Probably throw in some eggplant, too. So maybe not 90% peppers, but a lot of peppers. Like, 89.5%.
My Rocoto Red was very good and had a good yield. I started very early to grow them (November 2021) because they are very slow growing. Average fruit size was ping pong ball size and tasted delicious and fruity. And yes, I had them in the shade where it is cooler (only afternoon sun in summer!) and they were sucking up fertilizer (especially mico nutrients) like no other of my chili plants. Oh, and I put them inside in September and harvested the last pods in November 2022. As I said, very slow growing. Btw, I recommend an F1 chili called Shakira. Big pods, enormous harvest, taste really good, medium heat and easy to maintain. And I have the same climate as you.
I have 3 Bell peppers Just starting to flower in my grow tent. Two in one 3 gal fab and One in another 3 gal. I haven't topped or pruned anything since I am going 24/7 indoor ( I don't have outdoor to grow).
I am growing in a mix I made of coco coir, Gaia green and worm castings. I am also growing tomatoes. Silly me let 3 grow in one 5 gal fab. Missed a watering (daily 1/2 to 1 gal) at some point an got end root on one plants first 4 fruit but the last two seem okay ad all the others in the other two in that pot look good. So I also dosed with calmag and molasses to be on the safe side. Ginger as well that I have companion growing with a jalap and 2 hungarian, these are just in the establishing stages.
Everything but the jalap and hungarian (from a friend) are from the grocery store. :D
My Pippin peppers were the most productive and I didn't notice they were too hard. Out of the peppers I grew they were the best flavorful kind and I grew mine from seeds. The plants got huge compared to all the others, very productive especially towards the end. We ate them at each stage of growth they were softer at orange tho I do remember that much. Our bell peppers didn't do very well and my habanadas didn't grow fast enough to beat the frost but that was my fault. So far I had fun with some of the peppers I grew I was super disappointed my Ozarks were not very big :/
Just goes to show, your results may vary!
I grew quite a few Goronong peppers this year. Give's a good instant heat, which lasts around 10-15 seconds. The plants don't seem to get very tall, mine grew only about 12" high, but loaded with fruit.
Speaking of, I have 3 Aji Charapita plants growing so far. From Kansas here.
For the Rocotto, sure its used to cooler mountain regions, but the sun is more intense in the mountains. I would see if you have a spot that only gets partial shade in the hottest part of the day, like under a tree. Like give it as much sun as possible until that heat hits.
The best bell peppers I've been able to grow in SE PA are New Ace. Very disease resistant, no sun blight, and quite productive for me. I did have issues with them getting top heavy and falling over though, so I am caging them this year.
Bummer you didn't like the Pippin. I love those peppers! So.... sweet! One of my favorites along with Charapitta. I had great luck with pippins.🤙
My favorites this year:
Unknown New Mexico Variety - Seeds my grandfather got on a visit to the Hatch Valley in the early 90’s. I suspect they’re 6-4’s.
Scotch Brain - Awesome look, production, and flavor. Thicker than most scotch bonnets which help with spoilage.
Orange Thai - great pest resistance and heat tolerance. Makes killer sambal and stir fry dishes.
My least favorites:
Brazilian Starfish Red - Awesome size, yield, and aesthetics. To me the peppers taste like soap, which I’ve never experienced before. I’ve tried and tried to like this and can’t.
Black Habanero - Beautiful plant that got very large and productive. Did not enjoy the flavor raw, but these make good chili flakes. One of the more violent habanero burns I’ve experienced. Note that these are the clavo cross and not a chocolate hab.
My favorite pepper this year was Blott sweet peppers
Love the Carolina Reaper and a chocolate ghost. Requires more growing and attention than I had researched and have learned a lot from all of this years first growing of super hot peppers.
Chinese 5 Color are still my favorite all time. They're tasty and goegeous
Great video. I definitely want to try to grow different peppers next year and plan to start sprouting soon.
Just out of curiosity, the varieties that you didn't like or didn't produce well, do you think it could be soil difference and fertilizers? I know some varieties like a loose soil with sand and others like lots of "top" soil and others like loamy soil. I know fertilizer can greatly affect flavor and absolutely productivity.
In the case of the rocotos, yes it likely had to do with the environmental factors, but the other 2 disappointments were grown in the same field/conditions as some of our favorites, no different treatment (Pippin's and Yesil Tatli). Could have been an off-phenotype plant since we only had one of each going, but otherwise they were grown the same
Yeshil Tatli in translation from Turkish means "Green Sweet", probably thats not the name of the variety. Maybe just meant that its green and not hot one :)
Great video, which Numex was best in flavor? And which was least hot and versatile? Thank u
I believe Ms. Junie was the best for flavor, but I'd probably recommend Big Jim for the perfect heat level and flavor. Big, productive plants. The Heritage 6-4 was too mild for my liking, but was tasty too.
@@PepperGeek thank u!
It is funny how so many aspects of growing peppers go into determining what we grow year to year. My sugar rush peach plants got a "yes" due to their looks. They were just beautiful and the color of the peppers popped in the green garden! Then, I decided "nope" when I was disappointed in the taste of the raw pepper. Not knowing what to do with all the peppers, I whipped up a batch of candied peppers with the fruits. I fell in love with the result, as did my family & friends. So... it's back to "yes". 🤔
I find Sugar Rush Peach especially frustrating in their inconsistency. They have a very long ripening period, are susceptible to rot in wet weather, and change color in a very subtle and gradual way that is hard to judge by eye. Under the right conditions they are prolific producers of absolutely delicious pods -- sweet, fruity, and hot all at once; but they can also be sour or bland if they are not fully ripe or didn't get enough heat and sun.
@@davidniemi6553 Exactly! You summed up the dilemma of the Sugar Rush Peach.
Have you grown stocky read roaster?
Where did you guys score the Ninfadora Pepper seeds?
I wonder if pickling the "pippin" pepper would help with the toughness of the skin.
Did you allow any of the "Hatch" chilies to ripen to red? What was the result? I plan on growing 3 types this coming year and it was suggested that I allow them to ripen.
I let most of my Hatch chilis ripen to red. My friends from New Mexico were horrified that I did not either roast them while green or dry them when red, but I found them quite nice sliced up while red.and fresh, and eaten raw or in cooking. When red they are sweeter and much less "vegetal" in taste, as Pepper Geek would say, and somewhat hotter. The varieties I grew this year were Sandia, Rattlesnake, and Mirasol, of which Sandia was the most productive.
@@davidniemi6553 Thanks. I'll try them in a number of ways. Green and red, roasted, fresh, and dried.
Rocotos are hard. 😔
In Western Australia 🇦🇺 our fruiting season is just beginning all be it a little late due to a wet start to spring. So excited for the over 60 varieties i have coming and our over wintered ones are thriving bountifully. Love this channel, so informative and creative. Keep it up
That is amazing. It's always great to hear about the gardens down under when we're just starting to get snow!
Very wet season in New South Wales Australia too. Still getting cold nights and soooooo much rain. Not an easy season for chillies. Thank god for the greenhouse. I’ve got a small hot sauce company “Felix Fiery ferments”.
Fingers crossed I still get a good crop!!
@@peterthoms2725 not quite as wet here in Victoria where I'm from but still unseasonably cool and a slow start here as well this year
Could you not grow peppers year around?
@dennobrien4979 not possible, still get cold winters dropping to 0°c
9:02 it looks like Charleston Pepper as know as Talı Yeşil Biber(green sweet pepper) in Turkey. it is one of most consumed pepper kind. It is mostly preferred for breakfast. It is an indispensable ingredient in some recipes. When you eat it fresh it is very juicy and sweet. Also reallt delicous when grilled on barbecue.
I recommend to you check these hot pepper kinds in Turkey.
- Samandağı Biberi
- isot biberi
I brought the numex lemon and orange to grow in Costa Rica. And wow, my soil was crap but every pepper had so many issues but them. Hordes of whiteflies too but then only thing that has CONSTANTLY produced and handled everything are them too. The lemon was deeelicious even right off the bush the orange.... the orange will F you up 😂 its sooooo hot i couldn't even tell you what the flavor even is but well death lol. Perfect for adding 1 for heat in any dish though.
Please review Authentic Calabrian Peppers..........Very complex flavors and aromas with Medium heat..........I made excellent Fermented pepper sauce with these and they are very productive..............Vince
Great topic. I agree Pippin's Golden Honey is difficult to grow, though plants from saved seeds were healthier this year than the originals. They can have a lovely hearty sweet taste when perfectly ripe (a golden-orange color) but take several time-consuming color changes to get there and a lot can go wrong. I did not have problems with texture, but I had more wet weather than hot.
Three of my favorites I grew for the first time this year were Corbaci, which looks like a longer narrower Jimmy Nardello and similar but earthier taste (in a good way). Santa Fe Grande is a NuMex pepper that is not a Hatch -- shaped more like a Jalapeno, very productive, healthy, and tasty, ripening from pale green to pale yellow to orange to red. And the Basque pepper Gorria (also called Piment d'Espelette) grows beautiful tasty red pods shaped like a big Jalapeno and moderate heat.
For a runner-up, the Scotch Bonnets I grew this year were pretty successful too. A smaller bush than a Habanero but similar taste and heat, and quite healthy and productive even though I started them late. Under the influence of friends from New Mexico, I also grew 3 Hatch types, the most productive was "Sandia". "Rattlesnake" has bigger, hotter pods, and "Mirasol" tries valiantly to grow its pods upwards but they are often too heavy.
Have you tried Aleppo Peppers? (Halabi Peppers?)🌶🌶🌶 not super spicy, but delicious.
We haven't grown them, but the dried pods are great
Awesome! Which one of these would you recommend for a newbie growing indoors? I don't have a full grow closet, just an okay grow light and a good window.
If you want to try one of these, either the candy cane for sweet, or maybe the Quintisho for hot. Either would produce some fruits in a 2-3 gallon pot, or go larger if you want a bigger plant
Great video and glad you did it early so if someone wants to follow your suggestions they can still buy the seeds. Most channels do these type of videos a bit too late.
Thanks, hopefully it can inspire some new additions to other gardens :)
I planted plobano peppers, suppose to be mild, but instead flaming hot. It's my first time to plant them.
What went wrong.
Any advice
I love Jimmy Nardellos!! They go hand and hand with tomatoes. I throw a few Jimmy Nardello peppers into the pot when I am canning up my tomato passata (pasta sauce) or pizza sauce. After they are stewed a bit, I put them through the tomato mill and it separates the skin and seeds just like it does with tomatoes. They are mild but add soooo much flavor to the sauce! Its kind of a long the same thought as putting a pinch of dried red pepper flakes in your marinara but its even better.
Thats a great idea !
I can really recommend the Madame Jeannette, grew it for the first time this year and a single plant give me over a kilo of peppers. The flavor is also really unique while packing a punch with a lot of spice.
Awesome, we will look into it
@@PepperGeek It's the staple in Surinamese food. Be aware that many sellers brand Yellow Habaneros or Adjumas as MJs, but they are not the same!
Yes, Madame Jeanette is a great pepper, very popular in Suriname and the Netherlands. It has a wonderful lemon-citrusy taste, a great base for a pepper sauce (Madame Jeanette, onion, garlic, vinegar, salt)
Aji Lemon Drop is good.
Ukrainian Lesya was extremely sweet and delicious. A red heart pepper when ripe.
I am growing the Jimmy this coming year. Good to hear it is awesome.
Heck yeah, genuinely want to grow more than 1 plant next year. It was so fast-growing, delicious, and productive. May be an every-year kind of pepper!
King of the North Bell Peppers are worth trying - first time I've been able to grow a full size Bell Pepper.
Jimmy nardello was a very low producer here in northeastern ohio, but I agree the flavor was wonderful. I grew LESYA, a heart shaped red bell pepper with exceptional flavor. They made wonderful addition in salads, and petite stuffed peppers for dinner.
I love Jimmy Nardello peppers too, and have sometimes gotten great productivity from them most years (not so much this one).
I also grew Lesya this year, which were fine, but I grow two peppers I prefer over Lesya: Kalugeritsa, which has the same shape but smaller and much more prolific; and Sweet Pimiento, which lack the point on the bottom but are the same overall size, and are more prolific and reliable, with at least as good a taste.
The Rocoto Giants were great for me this year in the UK. Admittedly we probably get cooler weather than you. I had it in full sun and it gave pods throughout the season. They are very thirsty plants. Maybe you could try it in a reservoir pot / wicking pot to see if that improves it, having a constant supply of water when needed without being sat in wet compost.
I grew Numex Lemon Spice this year and had pest issues as well.. Southern Indiana. Going to try the Goliath variety next year!
I had good success for growing Hatch in NJ. I was in New Mexico and had a hard time finding some locally so decided to grow my own.
Pepper geek is it normal for my wild pepper plant to have purple stem?? Cause few of my wild pepper plant have green stem and other don't same with my bell pepper
Yep quite a few green-leaf plants will have some anthocyanin action on the stems, especially at the nodes. Normal, as long as it isn't showing signs of disease
I grew some NuMex Big Jim peppers this year and they were completely flavorless. I cooked them in stir fry and tried them roasted and they were very disappointing. On the subject of pests, hookworms and stink bugs were a constant issue this summer.
I love Poblano peppers, not sure of how many varieties there are. Drying them into Ancho, then making pepper sauce is great. Also, dried Ancho pepper and dried morita jalapenos (chipotles) are the star of the show in a pepper base i make every year to add to my world-famous chili!! Id love to see some vids on Poblano, Ancho, Morita, and even Pasilla Nego (another one that goes into making my chili base) THANKS!! 🌶 🌶
Best:
Ring of Fire
Chocolate Reaper
Lemon Hot (some bacatumm I got from the hardware store NOT Lemon Drop!)
Disappointment (Kinda):
Cumari Pollux (plant grew really good with beautiful flowers, resistant, lots of pots... but I don't like the fruity taste)
Disappointment:
Chilhuacle Negro (took forever to ripen and 2 of 3 plants were a pheno I didn't like)
Wow how do you control the pest?
8:10 bruh quality is so good i can steal your printfinger and leave it as an evidence
Noted
Got me some NuMex Big Jim seeds and some lemon spice jalapeños. I live close to NMSU. BTW, Hatch chilies are Anahiem peppers... from Hatch. Around here they're called "long green" or Anahiem. And I LOVE them.
Hey have you tried to grow Ghost Jalapenos? I am a hot head so the mildest I go is a Pasila Bajiho(I think I am spelling that right). I'm a fan of Scorpions, Ghosts, Reapers, Cayennes, Hot Thais, etc. Good luck I can't wait till my Salsa business takes off and I can purchase a modest house with a large backyard.
my rocoto produced 90 peppers iam in quebec they like cold ! so they need to wait untill fall to get ready but it wounderfull plant and pepper to have ! P.s BBQ THEM !
I love all sweet peppers. What is the most PRODUCTIVE sweet you grew? That's what I'm after! Quantity has a quality all it's own!
My favorite this year was the Hallow's Eve pepper. We got some from Sherwood Seeds. We had them in pots on our North-facing balcony so we didn't get a ton of peppers from the plants, but the ones we did get were beautiful and very hot. I used them to make some hot sauce and it's delicious.
What type o$ amendments do you add to your soil to grow the New Mexico chiles, I live in Wisconsin so the soil type should be similar to yours
Of
They have grown well in both clay and sandier soil. I’d just add some compost or maybe all purpose fert in early spring and let the plants do their thing
NM hatch represent!
Let’s grow 💪😝💚
The Quintisho kinda looks like the Biquinho Sweet Chili pepper. That is one of my favourites. Got into it on my pizzas in the UK. Sweet with a very mild heat.
Jimmy Nardello - I call it the Sheep in Wolf's clothing, as it looks like it's hot as hell but is in fact as gentle as a summer rain and as sweet and smooth as a prom queen's thigh.
Do you have any suggestions for sources of seeds?
There is a link in the description of the video to our seed buying guide
You ever try fish peppers? Variegated foliage and white/green striped fruit that ripens to red. Famous for being able to hide it in white sauces like cream sauces.
A rating system that definitely needs to be incorporated...."Sadie Approved" I'll try anything she loves to eat. : )
I’ve had a Serrano pepper plant 7 years and it produces an abundance of hot flavorful peppers. I’m going to try hotter peppers but I don’t eat them, I make salsas and powders.
I crossed a fresno with an unknown thai pepper a couple of years ago and the skin on the cross came out so thick and would almost get stuck between your gums and teeth. Even put in soups it remained tough. The peppers have very little flavor too. I was bummed at it made a ton of peppers that just weren't very good. I am using them to make powder for when i want to add heat without changing the taste of the dish.
Our Anaheim (Hatch) plant outperformed all of our other 11 types this year. It grew to be over 6 ft tall and just produced tons and tons and tons of peppers.
I grew solar flare space chilis, this year. I thought the story behind the Chinese space chilis was pretty cool. Very nice pepper, pretty hot, and produced alot. In the 80s, the Chinese sent seeds into space. The result was larger, better tasting, and healthier plants.
We have yet to get our hands on any of the space chilies - one day for sure
A really great bell pepper variety I grew this year is the criolla de cocina pepper. It was very tasty and looked amazing!
I grow sweat Alba peppers and Marconi this year they had tough skins I think because of the drought. my Aji orange Dulce were fine.
I cant wait for pepper season to start in zone 9b again. Although my mad hatter pepper has started to produce again. I thought it was dead but it keeps coming back.
Poblano & Scotch Bonnets have been 2 of my standards to grow, they've done really well and been really productive over the last 2 years. The poblano this year though the tops start to accumulate water and rotted out before I got to harvest some of them, not sure if it was from the rainfall or a different watering method or something.
From this year's varieties though, I grew Gochugaru peppers which are the peppers used for making kimchi, and while I didn't really get enough to dry, they had a really nice heat level I didn't really expect when eaten fresh, and the plants were still pretty productive. I also had great luck with my Aleppo peppers this year.
Tried growing Khang Starr Lemon Starrburst and similar to your Peach Sunkist, they just weren't very productive, and most of the peppers I did end up getting had pest issues. I maybe got a handful of usable peppers over the season, which was disappointing.
Agree on Pippin's Golden Honey. However it does make for a nice dried flakes.
I'm doing some more habanero types this coming season (a favorite), plus some new species in pubescens like Manzano. Overwintering 4 plants, going well so far (I'm in zone 4 in Maine).
I grew white peppers. I'm not one for eating peppers raw but this white pepper was the sweetest, most delicious pepper I have ever tasted, especially to eat raw. Also, I do serrano peppers that are absolutely delicious in Chili & salsa. Do bells too. This year was really dry in NY & the peppers didn't do as good as they usually do. We use a lot of peppers in this house & I love growing them. Good video.👍
I grew a full size bell pepper that has stripes on it last year. I can't remember the name but I know I bought it at Costco
You should try aji charapita, they have such a good flavor and produces a lot. It's really pretty
I grew apple peppers for the first time this year.
I'm happy to say, they are very productive and sweet tasting thick walls! Will grow them again. Also super cyanne is a great pepper to grow, long healthy peppers. Great for dehydrating!
Candy cane peppers were my favorite this year. My first year of growing them, and there are just a perfect size to make a meal. It might have been the name, but I found that there were a little sweeter than the bell peppers.
They were _very_ sweet, no doubt
Im growing two sweet peppers from seed - Big Jim and an unamed sweet round chilli. Im planning to give most of the seedlings away at Christmas to friends at work. Im in Australia so we are coming into summer. I cant eat hot chillis but thought I would give sweet chillis a try. Im growing them in pots on my front stairs where they get full sun until 12pm and then shade.
I grew a couple Pippins this year
I didn't mind the texture, but they didn't have much flavor. I also had problems with my yellow jalapeños, but the orange spice ones did great. The summer here was really hot and dry this year.
I grew early jalapeno this year. I was impressed with how many peppers and also how long the plant lasted. Size though was a bit small. I think I will try those Goliath Jalapenos and the lemon ones too next year.
Good to know, yep we'll be doing goliath again for 2023, they were incredible!
I'm so excited to see which peppers we're y'all favorites for 2023
I actually love the Pippin! It grew great here in SoCal and I didn't experience any issues growing or eating them. They were a favorite of my family as well, so I'm sorry to hear you had a bad experience.
We still ate most of them ,but the skin was just unpalatable - sounds like others enjoyed their plants, so ours may have been an off-plant genetically
I empathize with your desire to want to grow more sweet peppers for the purpose of sharing with friends and family. My wife and I had to move this past year in mid May unexpectedly due to a health crisis. When I started the seeds, we were living in the south where a lot of people like spicy food, however I moved back with family in an area where people will squirm at the mention of "Jalapeno" or "spicy". (Luckily, I had someone who was willing to drive my plants 300 miles to our new home). Every time I wanted to show off my Sugar Rush Stripey or my striking Fatalli peppers or Pockmark Orange, I was always asked "is that a sweet pepper"? Or If there were kids that liked "hot peppers" I didn't really have much mild peppers to share with them without shocking their system. This next season I'm really focusing on sweet, mild and medium heat peppers and minimizing on the hots and super hots for the sake of sharing with those around me. I also had an incredibly difficult time with rocoto peppers in the heat we had. I also put them under a shaded tree and they didn't bloom one flower. So it wasn't just you guys struggling with rocotos. My ultimate goal is help people in my area slowly grow to appreciate hot peppers as I have.
Will you be growing Shishito peppers this year?
With all the varieties of peppers you grow do you ever have cross pollination?
Goronong and Quintisho is also in plan, beside 72 other varieties.
You should try the Whopper Bell Pepper and Whopper Jalapeño from Parkseed.
I am not sure if you see or read this question but where did you get the Cayennetta pepper from?
I grew a Big jim/numex a couple years ago that lasted through the winter outside with little to no help. Really hearty plant!
I know I'm very late, try Antep Acid Dolma
I’m trying king of the north this year and lots of others of course
I'm in Massachusetts and the blue dwarf chili has been amazing. Grows 18 to 24 inches tall. Small to medium pot little to no maintenance. I brought them inside in September and they continue to flower. I'm trying g to cross them with Thai dragon chili's. Let me know what you think and if you have grown them in the past.
Where'd you get the seeds?
I’m trying jimmy nardellow this year
I'm in NC with alot of disease pressure. I tend to only grow F1 hybrids for big sweet peppers. For bell i've tried Johnny's X3R red knight which didn't work too well. I've had good luck with their Olympus (F1) but the early peppers take a while to mature; while huge they get some fungal spots and snails seemed to love them. Later season peppers were very tasty and clean. I'm trying Ninja next year which should ripen faster and have a broad disease resistance especially for bacterial spot.
If you haven't tried a Corno di Toro sweet pepper i'd highly recommend Carmen (F1) - these i grow every year!
We have to try Carmen - one of our readers sent a picture of his *7 foot tall plant!* Here is the pic: peppergeek.com/wp-content/uploads/2022/10/Carmen-sweet-pepper-plants-on-trellis-min.jpg.webp
Really enjoyed growing Buena mulattah. Small purple flowers turn into purple fruit which eventually turns to red. High yield. Loved my little pequins, they explode in uour mouth. Also high yield. Also great were Portuguese hot pepper. Duds/ low yield this year, probably because weather in Chicago was odd: Anaheim, Trinidad Scorpions.
We great one buena mulata over last winter, and one outside this summer! Great looking fruits, but weren't huge fans of the flavor. Still very cool to look at :)
As a pepper hoarder (300 pepper plants - over 60 varieties this year) I cant agree more! The Pippens are beautiful to watch their colors change, but they're meh. Grown them twice and will not be growing them again. I also will not be growing the fish pepper, the lemon drop pepper or the buena mulata. As for sweet, a new surprise for me this year was the ajvarski peppere which was amazing as well as the lesya pepper. Would love to see more content from the rest of your garden!
Yep, buena mulata was almost on this list as a disappointment, but the beautiful bright purples saved it. Underwhelming flavor in my opinion, and not as productive as other cayenne-types. I believe we grew the ajvarski 2 years ago, they were great! We will try to do more garden tour style videos next season. Would like to see your 300 plants too!