That is the fixture im eye balling for next year. Its about perfect for my needs.
Beni Highlands are a great container pepper. Heat is not normally too much hotter than a good jalapeno but it has the flavor of a habanero. You will get some that are well into the upper serrano heat range though. Thin walled, crunchy and very flexible for a variety of uses. Just a hint of citrus too.
Lumbre are thin walled and pretty much everyone i tasted was just a tad hotter than a jalapeno. They dry well and make good powder but not that great fresh. Skin is somewhat tough if left in larger pieces. VERY tasty sun dried and powdered.
Sandia Select is a wonderful Anaheim. Large and really nice flavor. Good for roasting. Medium thick flesh. Mine were rather mild but they can get into the upper jalapeno heat range. I was able to dry some with no problems.
Lemon Drops have a flavor all their own IMO. A couple other Ajis are similar but the ones i grew were very sweet with a solid upper serrano heat level unless you deseed them. 90% of the heat is in the placenta and seeds of the lemon drop. Remove that and the heat plummets. They take a long time to ripen but once it starts it goes from a tiny yellow spot to totally yellow within days. They are very heavy producers too.
BTW even though the Mini Red Rocoto produces small pods the plant can get massive. It will grow larger than the Miraflores. There is a reason they are sometimes called "tree chile".
If you can put them in a greenhouse during the winter they will grow for many years. Im trying to work out a deal with a local greenhouse for a plant or two. They just need to stay above freezing to survive the winter and no frost most of all.
The flowers are gorgeous for a pepper plant.
They can get pretty hot too. Lots of people make jelly out of them.
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