Criolla Sella Hot Pepper
This little golden pepper from the mountains of Peru has it all--early, easy to grow, cold-tolerant for a pepper, incredible yields, and a wonderful fruity, smoky flavor like habaneros, but with more manageable heat (about like a jalapeno.) Deep, citrusy flavor is much more than just hot. Seeded, we like them on sandwiches. Whole, they are just right for adding to cooked dishes. They dry easily for ristras or chili powder. Unbelievably good with meats, seafood dishes, eggs, or as hot sauce. The best shrimp and grits I ever tasted was made with these.
Each small, bushy plant is covered with dozens and dozens of peppers. Probably hundreds--I gave up trying to count. The plant shown was in a tub on my porch, where it was handy and extremely decorative. They are beautiful potted plants, with a graceful, treelike form. At this writing, I still have a tub of them in an unheated greenhouse. The other peppers in there have died from cold, but the Criollas are still going in late January. The best choice for peppers in cold or maritime climates. Capsicum baccatum, a different species from most peppers, from the Andes. 20 seeds