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 hot 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. Unbelievably good with meats, seafood dishes, eggs, or as hot sauce. The best shrimp and grits I ever tasted was made with these....
Each gracefully-arching 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. You could probably bring one in for the winter; they are beautiful potted plants. They dry easily for ristras or chili powder. The best choice for peppers in cold or maritime climates. Capsicum baccatum, a different species from most peppers. 20 seeds