Aluckyguess wrote:
That would be like crossing a cat with a dog.
"ravenlynne" wrote in message
...
zxcvbob wrote:
Mark Thorson wrote:
Steve Wertz wrote:
A spicy hot, natural tomato. You could have made a fortune. Why
hasn't someone mass-marketed these yet? Should be easy to do as
peppers and tomatoes are kinda related, no?
That reminds me of a question I've had.

Why has nobody developed a pepper as large and thick as a red bell
pepper, but as hot as a Red Savina?

It should be doable, no?
I had a navy cook buddy who was working on crossing a bell pepper with a
habanero...don't know how successful he's been. But I'm sure he's not the
only one.



You are assuming the species distinction between C. annuum and C.
chinense is really valid; I'm not so sure.

I have jalapeño x habanero F2 hybrids growing in my garden right now.
They were planted kind of late, so they are just now blooming. I'm
anxious to see what the fruit are like. (I assume they will vary some
from plant-to-plant)

The parent habanero wasn't really a hab, it was a different /mild/ C.
chinense pepper; I'm not sure what varieties my brother grew that year,
but they were all jalapeños and mild chinenses and mild C. baccatums.
The F1's looked like jalapeños, with thick-walled juicy fruits that were
fiery hot. The taste has aspects of jalapeño and habaneno.

Bob