Pepper seeds started

Stocky Red Roaster peppers are heavy producers.

 I finally found the Stocky Red Roaster Pepper (Capsicum annuum) seeds. They were hiding behind the packages of Jiffy Corn Muffin mix.

SRR a star for production and blanched-and-frozen slices of the brilliant, red fruit have been gracing our pizzas and omelettes all winter. 

Golden Cayenne, nominally 30k-to-50k SHU

I am also starting Aji Mango (C. baccata) and Golden Cayenne (C. annuum). I was leaning toward Carolina Cayenne (C. annuum) because it has stellar disease resistance but at 100k Scoville Heat Units, it is a scorcher. As a  reference point, jalapeño peppers run 2500-to-8000 SHU.

The reason for listing the species is because planting hot peppers with sweet peppers will result in surprises if they are the same species. Mrs ERJ does not relish the idea of chomping into a "sweet pepper" and being surprised. The Cayenne pepper plants will be isolated from the Stocky Red Roasters for that reason.

Peppers are one of those garden plants where people with a certain personality (ERJ looks in mirror) can go off the rails. There are thousands of varieties and hundreds more are introduced/found every year.

Another complication is that the flavor of a pepper variety grown in El Paso will usually be different than the same seeds planted in Eaton County, Michigan. And more primitive, less highly selected varieties will have a greater range of heat than varieties that have been "stabilized" by intensive selection.

Aji Mango. Fruit is about the size of my thumb. I selected my seeds from the one plant that did not fall over.

I am a sissy when it comes to hot food. I love the SRR peppers. I used the Aji Mango (30k-to-50k SHU) to make a hot sauce similar to Frank's for general use. 

The attraction of Cayenne-type peppers is that they dry quickly and easily due to their thin walls. Dried peppers do not require refrigeration (like the frozen SRR rings) and are less bulky than vinegar-pepper sauces. Oh, but they are so, so hot!

Can anybody recommend a thin-walled, Cayenne-like pepper of approximately 5000 SHU?