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jp10550

This year's line-up

jp10550
16 years ago

Cutting back on varities this year. Going with the Fatalli yellow and red. The fatalli is easily my favorite pepper (and have grown100s of varities). Will use the fatalli for my mashes, I want even make a sauce with other pepers any more. I do the Bhut Jolaki for my powder, cant beat the heat and love the thin skin for drying. Will also do the trinadad scorpion for powder. The scotch bonnet is still a classic and you can't make good jerk w/o the bonnet. I always do a couple of tabasco for my dad (his favorite sauce). And last a pepper I was introduced to last year, the Austrailan Lantern, my favorite pepper to eat fresh on sandwiches, salads, etc.

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