The best tasting peppers by far are those allowed to ripen on the plant. So you have a yield vs good eating problem. I let all my peppers ripen. I simply put more plants into the ground. I run over a hundred pepper plants. I have red ripe peppers now. Chimayo and Espanola are ripe as are some others. You will love Chimayo. do a GW search on Chimayo. http://forums.gardenweb.com/forums/load/pepper/msg1020100316497.html Byron offers to send you seeds. Chimayo Chiles Posted by byron 4a/5b NH on Tue, Oct 3, 06 at 20:10 FWIW Last year and this year I went to a chile event in Indy I harvested a few Chimayo Chile peppers (last year, this year a shopping bag full) In the low heat range these were the most awesome tasting chiles I have ever tasted, I now use Chimayo's in place of black pepper. For those into heirlooms, The Chimayo was first recorded in The only land race chile recorded in the USA, Found in by Spanish explorers in Chimayo, NM. Was said that it was one of the Nu Mex parents.. I love them, got several oz packaged in about 30 seeds1/pkg, one plant is enough for a year. even for Zone 4 growers, Zone 2 or 3 ?? Wanna try some? cost you a 39 cent stamp and a SASE Byron more info below. Here is a link that might be useful: Chimayo Peppers and where to get seeds

I'm not sure how old it is, I bought it at walmart about 2 weeks ago and it was pretty big when I bought it. The plants are right up against the house on a fire escape so they get sun in the morning up until about noon, so about 6 - 7 hours of full sun, I don't really have any other alternatives.

Jennifer Guilin --from you--it was quite productive,thin fleshed and quite hot.I tried this last year and none germinated. Antonia P. Rhomedia-- this pepper with the unlikely name came from a non-pepper person.I first thought it might be Antohi Romanian because of similarities in name. This pepper was green rather than pale when immature and the shape was different- thick flesh ( like a bell) juicy, sweet, and tasty. Tuste Blanco-- is a Zapotec Indian pepper- C. annuum, tough skin, moderate heat,fairly productive CAP 469-AB-- was sent to me as C. praetermissum even though the seed bank lists it as capsicum species. I had two plants CAP 469-AB 2 turned out to be a C. annuum, large,bland pepper with no heat. The other plant was a praetermissum which I brought in but the aphids became too much and I chucked it before the pods ripened so no pod picks. Here are the flowers CAP 469-AB 2 CAP 469-AB 1 St Helena Is Acorn is also from you-looks like I didn't get a picture of the ripe pods-they turned yellow and then red, fairly prolific, slow building but very hot. John

Yes, if conditions are right you will theoretically get a bigger, earlier crop. If conditions aren't right, you could always get a worse crop than the first year. Josh