Wednesday, July 23, 2014

The Black Hungarian pepper wins again!

For the second year my Hungarian blacks have proven the earliest to ripen.  Grown in containers in the greenhouse, the large, bushy plants are prolific and grow some of the prettiest jalapeno-type pods that turn from dark purple to bright, shiny red.  Walls are thick and juicy, versatile for cooking and pickling and make the best hot sauce. Comparatively slow to soften, dry out and rot after picking, especially if kept in the refrigerator.  This is definitely one of my all-time favorite chile peppers!

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