Re: [CH] RE:Rocotos
Keith Stephenson (keith@stephensonk.freeserve.co.uk)
Tue, 4 Jan 2000 02:12:44 -0000
Just an idea, but has anyone tried to ripen off chili's with a ripe banana
hanging nearbye, the banana gives off ethylene gas which promotes the
ripening process, it works for tomatoes! regards all, Keith
----- Original Message -----
From: <Jeffrey_Rose@eri.eisai.com>
To: chile heads <chile-heads-digest@globalgarden.com>
Sent: Monday, January 03, 2000 8:31 PM
Subject: [CH] RE:Rocotos
> Hi Dan
>
> I've tried for 2 years to grow these things (I live northwest of Boston,
Zone 5) with almost no success. Last year (1998) I started them from seed
and had 2 nice plants with about 18 peppers ranging from olive to plum size.
They never came close to ripening before I had to bring them inside for the
winter. I tried to ripen the fruit in a paper bag but they all dried out
and rotted. I heard that overwintering rocotos makes them bloom sooner the
following year but mine set fruit even later (mid-September) this year. I
dug up one plant and moved it inside. Right now there are about 8-10
date/quince-size peppers still on the plant but they are showing no signs of
ripening. Based on what I read, they like cool temps, shade, and a long
growing season so they are adapted to a very narrow climate zone (like the
Andes mountains). We can't get rocotos up in Northeast markets so its very
frustrating to hear about these unique peppers but never have a chance to
even try one. I di!
> d find some canned rocotos in a Spanish market but they had a watery/tinny
taste. Good luck should you decide to try.
>
> Jeff
> Jeffro's Serious Sauces
> http://www.ultranet.com/~jeffro/Home
>
>
>