- Oct 15, 2017
- Reaction score
- mid-Michigan, USoA
if i had more of the right kind of soil and space for them i'd take some, but since i'm not cooking that much the past few years it is kinda pointless for me to be growing hot peppers. Mom won't touch 'em.Went back out to pick peppers today, and thought I'd post something interesting. I've mentioned the great amount of diversity in the PI 315008 seed I was sent, which I'm trying to stabilize for red color, large size, the "red lantern" shape, short DTM, and a decent yield. This plant didn't make the cut, due to small fruit size... and the plant itself is diminutive, only 6" tall.
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But good things sometimes come in small packages.
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PI 315008, dwarf segregation - there are 50+ peppers on this one plant, all ripe!
The first generation of PI 315008 had some plants with orange, Habanero-type peppers... they were super hot, but thin walled, dry, and IMO low on flavor. I selected for the red, and the orange appears to have been eliminated in the second generation (although it may still be present as a recessive). Even selected to red only, there is still an incredible amount of diversity in this cultivar, to the point where I think it could be taken in many different directions by the simple act of selection. This particular plant could have easily succeeded where summers are even shorter than mine, and the yield for such a small plant is incredible. I'd really like to get seed for PI 315008 - with or without my chosen selection - into as many hands as possible. I think hot pepper fans could have a lot of fun with this.
besides they do look a lot like a habinero derivative and the flavor of those doesn't usually work for me.
if i could find a reasonably good tasting pepper that would finish here that gave me some good chili flavors for roasting and making green chili and then later dried red pepper flakes and powder i'd eventually want to give it a go, but that won't be happening any time soon that i can tell. once in a while we get a box of hatch chilis in the family since my SIL's family is from NM and she likes to have those roasted and then packed in the freezer for her cooking. once in a great while i get a cheeseburger off the grill at his place with some of that on there and it's worth the drive.
as a weak substitute i can be happy with a roasted red pepper and then put some sriracha sauce on it.