I always grow ‘Scotch Bonnet,' a Capsicum chinense like the Habanero. I have been growing one plant for about five years! I call it “Scotch Bonnet Jean,” after my mother-in-law, because after years of growing peppers that did not pass muster, I grew this one from seeds from a pepper from her plant! I have over-wintered it for about five years, and this year I will be sure to save seeds.
I have also been over-wintering this ‘Aji Amarillo', a Capsicum baccatum,for several years. Over-wintering means to protect during the winter. This pepper is considered a favorite pepper in Peru.
I usually grow one of the Capsicum annum. I prefer the “Italian frying peppers “like theseCorno DiToro peppers. They grow better for me than bell peppers, andIthink they are prettier and taste better too. I let them ripen to red (“Corno DiTorroRosso”), or Yellow (“Corno DiTorroGiallo”).
Another variety I always grow is the ‘Poblano,' another Capsicum annum. It is called Ancho when dried. Most recently I have been growing the cultivar ‘Baron' because I love rellenos with a little heat. This one has little heat, at least when compared to ‘Scotch Bonnet.'I also like the ripe ones for a colorful pepper jelly.
I grow the variety ‘Fresno', developed here in California. I love them for colorful salsas and pickling. I like the variety ‘Serrano' for predictable heat. Both are Capsicum annum.
One year I grew ‘rocotos', a Capsicum pubescens, with black seeds. Such pretty flowers, but they seem to cooler growing conditions.
This year I am trying a new Capsicum annum pepper, the variety ‘Espelette', a Basque specialty. Basque is region straddling the frontier between southern France and Spain.
References
Peppers of the Americas by Maricel E. Presilla