I'm really looking forward to using a few of these chile varieties. If you've ever had La Cholula hot sauce (it has the spherical, wooden top), then you've had a piquin pepper hot sauce. I think I'll try my hand at producing a Mexican hot sauce with this chile. The Orange Rocoto has my interest, too, based on this description:
Another big size Rocoto and plant, not as hot as the red variety but still quit hot, can also be used home made sauces; this pepper tastes and smells like melons. Very interesting variety to use fresh in salsas as well.
I plan on pickling the Cherry Hots as well as some of the Giant Jalapenos. Anyone familiar with barbecue can see the attraction in these Giant Jalapenos...ABTs, i.e., stuffed with cream cheese, wrapped with bacon. The first two, I'm not sure about...perhaps drying and grinding the Habs into a powder...The Carolina Reaper? I saw Pepper Joe put a few slices on a bruschetta with cheese, tomato, onion, and garlic. He didn't look like he was suffering too badly. Plus, it apparently is quite tasty and sweet. So, I'm game there. Another new hobby I'm looking forward to.
HP22B (Carolina Reaper)