Peppers

looks like somebody needs to update their chart....

 

There used to be a farm up near Davidson off of 77 called McDowell Farms (I think) There was a field of every type of pepper you could imagine. For 5 dollars you could fill up a grocery bag (paper) of as much as you wanted. I tried the Savinas and made salsa with them. Hot as hell but good

 

Red Savina is a habanero

 

So is the Scotch Bonnet

 

a good rule of thumb is, if they are small, or orange watch out

 

lets just say I have to be carful what I touch after handling these last night

seems the peppers I grow are tend to be on the hotter side of their scale usually....the tobasco I grew last Summer were insanely hot

 

I hear Peepers

 

I read somewhere the Datil pepper that is only true American pepper. All the rest came from seeds from other countries. I have had Datils and didn't think they were all that hot. We've grown Tabasco peppers for years. Wife dries them and make wreathes. Jalapeños are pussy peppers