[CH] Franciscas and Chocolate Habs

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{snip}

Scott wrote:<the Francisca Habs are starting to ripen...but the heat was
brief and not too im-
pressive.  I was disappointed,  so I took a big chomp...YOW.>

{snip}

 Scott, I grew those Franciscas last year. I also ended up with that same
look of amazement on my face and a whole new respect for that particular
pepper. I also found that, much as Grant writes in another post about the
Reds getting hotter in later pickings, the Franciscas did the same and the
longer they ripen the hotter they seem to get. I almost pulled mine up last
year because I tried a couple of early ones that weren't yet ripe and there
was so little heat. Mine got large enough to make really decent size poppers
out of.
I did make it up to the Dane County farmers market this weekend in Madison,
WI and found the gentleman I read about who grows the Chocolate Habs. His
Chocolates weren't ready yet but he had a nice selection of other peppers
like green Tepins, Purira, Hot Sweets, Ajis and others. Naturally I bought a
few of each. I did get to talk to him a little about the Chocolates. He
grows (4) different types of "Chocolates" including the Congo Black, which
he brought the seeds for back from Tonga. I am still a little confused on
the subject of what is a "Chocolate Hab". Depending on what source you use
there seems to be conflicting info. The Chocolate Habs I had were larger
than most Habs I have had, shaped much like the Chocolate Habs Cross Country
refers to as "Congo Blacks" but bigger (at least from the pics) but much
blockier than the Long Chocolate Habs they show. This year I am growing
Chocolate Scotch Bonnets from the AVRDC but the my garden has stalled a
little and I don't have any Chocolates formed yet.
I have gotten some real nice surprises from the garden lately though. I am
growing a couple of peppers I knew nothing about and am hotly surprised
about now. I am growing a pepper called a Salmon Cayenne that grows upright
in large bunches. The peppers have great heat, are nice and solid and have
great flavor. The other peppers that I am smiling about are the Mai Mombassa
#1. It looks like and grows much like a Tabasco, only smaller and lighter in
color, but impressively hot. Not many peppers to the plant so far but very
good. Now if I can just get those four flowers on my last remaining Rocoto
to bear fruit I'll be happier than Rael at a session of Nekkid Salsa
Twister.

The Chile Cheese Head,
Dan McWilliams

"If you ever reach total enlightenment while you're drinking a beer, I bet
beer shoots of out your nose." 

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