Aji Omnicolor Pepper Seeds

I have grown these peppers before and find that they make an excellent hot sauce. The "heat hit" is not immediate, but you do get the heat in the back of the throat, but it's a warm heat. It's one of my very favorites!

I have great hopes for the omnicolor variety, but I cannot give you a review till next summer. I will Say, however, that your promotion with description, photos, etc. is very good. After all, it got me to buy a packet of seeds, and I'm a hard sell.

My best producer this year, however it is the only bacattum that I planted. In zone 5A, I started seeds indoors in January and transplanted to an unheated high tunnel in May. I started getting ripe peppers in July, and have strung up enough to make a good amount of hot pepper sauce, rub, seasoning, or whatever else I feel like making to put away for the winter, which is the ultimate goal! I had no idea this plant would get so bushy, it doesn't need staking but it does need space.

The only thing I'd mention here is that these peppers are HOT! I basically grew up in a sports bar and have been taking shots of hot wing sauce (ghost pepper) to clear my sinuses in order to work since I was 16. This pepper is hot, even for me! The first time I tried it I chopped it up and put it in a grilled cheese, and it was a pleasurable hot at first, but then so hot that my mouth just went numb and I couldn't feel my tongue or lips. Maybe some genetic variability still in this strain.

Hopefully this was helpful!