PunkRotten wrote:If you want an interesting pepper try Chimayo. It has the heat of about a jalapeno. What I like about it is the plant is pretty productive, the peppers are a good size, crunchy, watery, initially sweet, followed by a little heat. They are great for just about anything. I eat them fresh, in sauces, salads, salsas and more. If you send a SASE I can send you some seeds. I have another called Puya, which is really productive, and great for spice or sauce, however, I didn't like them too much. If you'd like them I can include some in the SASE.
Other recommendations: Poblano, Aji Limon, Cayenne, Tequila Sunrise, and Bulgarian Carrot Pepper.
I had to look up several of these chilis
Chimayo -- Didn't know it as this but I do know the dried form, Molido
https://www.chilipeppermadness.com/chima ... epper.html
aji limon and tequila sunrise are both new to me, and never had the bulgarian carrot though I have heard of it.