Fresno chili pepper (Capsicum annuum): I heard about this chili pepper from a Roman chef who had worked in San Francisco for some time. We were discussing Mexican Pico de Gallo and other salsas like Aji Colombiano, "fresh" salsas where chili pepper is an important component, but finding the right variety, with just the right amount of heat and never overpowering it, is a challenge, especially in restaurants where this sensation is almost a fear. It turned out that in California they use this variety of jalapeño, lighter and more fragrant than the classic one, and strictly fresh and red. It didn't take long to figure out which one it was: the Fresno . In reality, it has little to do with the jalapeño: smaller in size, the berry is shaped like an elongated triangle, ends in a point, is small, rarely exceeding 6 cm, has a much fruitier taste, and the walls are thinner, giving it a crunchy texture, making it less suitable for drying. The Fresno is less spicy and should be harvested when fully ripe, when completely red, otherwise it is tasteless.
I haven't met the chef again, but I'm sure this is the chili pepper.
In the field the plant is small in size, reaching 60 cm, medium productive but quite early.
On the other hand, it is not very demanding, even with regards to water requirements, it is rustic and easy to grow, even in pots.
I chose this variety out of personal curiosity, but if you want a fruity and tasty ceviche or pico de gallo, this is your plant.
