So, what peppers would be on my list?
Pimento De Chiero Cherry Chocolate Lemon Drops Grenada Seasoning Fish Corno De Toro Red and Yellow Limon Chocolate Habs
I'll be adding Almapaprika, Trinidad Seasoning, and Dedo De Moca to the list this year.
I won't be growing Puppy, Prairie Fire, or Nosegay again because the peppers on them don't have a good flavor. The plants themselves grew well and were prolific, I just want more taste from my peppers. I won't be growing Hot Red Cheese, either, but not because the peppers weren't good. It just wasn't as useful as I thought it would be, and I would rather give the space to something else. The Wenk's Yellow Hot won't be coming back, either. The peppers were good, but the plant seemed more susceptible to disease than most. I was really disappointed in the Bulgarian Carrot Peppers, they performed poorly, and the peppers weren't all that tasty.
I always grow some sort of jalapeno, and the Jalora jalapeno I grew this year performed well, so I'll probably grow it again. The Greenleaf Tabasco performed beautifully. I mean that both production-wise and ornamental-wise. What a lovely plant, it looks like it's covered in little red, yellow, and orange candles. I'm finding that the ways to use the Tabasco peppers are limited, however, so I don't know if I'll grow it again. When they're ripe, they're ripe RIGHT NOW, and if you don't use them, they quickly go soft.
I also grew Aji Dulcie I and Trinidad Perfume peppers. Both are very nice performing, very tasty peppers, but I don't know that I need 4 kinds of seasoning peppers, what with the Grenada and Trinidad Seasoning peppers already. The Trinidad Perfume peppers are so pretty, too, but I don't know if I want to devote that much of my limited garden space to them.
I've grown Devil's Tongue peppers for the last couple of years, too, but that's mostly for friends who are seriously into outrageously hot peppers. They're nice for making hot pepper oils, but, except for my friends, I could live without them.
Penelope