Hot Peppers

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This year I have a very nice selection of hot peppers. 

Oddly enough, even though I am half Hispanic, I don’t like hot foods and that inlcudes hot peppers. So if you ask me how they taste, I can’t tell you.

However. many of you love them either raw or cooked as in the traditional chile rellenos or in salsas and Hispanic, Thai cooking and other ethnic cuisines.

Anaheims are mildly hot and are good for using as a chile relleno.

Superhots. This year I have the Bhut Jolokia or Ghost Pepper as it is also known, Scorpion, Trinidad Scorpion and Carolina Reaper. They are very, very hot, some say the hottest peppers in the world. 

The Chinese 5 Color is gorgeous and I will plant it just for ornamental purposes. I can see it with parsley, lobelia and petunias in a huge pot. 

Some of the peppers are very limited due to spotty germination.

I didn’t give them there own page but I have extremely limited amounts, think 2 - 4,  of the following hot peppers: Japones, Loco, Mulatto, Marupi Great, Puya




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