Thin-walled peppers

I'm looking to discover more peppers (hot and sweet) with thin walls (such that they dry quickly). I haven't found a terrible lot of them, actually, but I've grown a fair number of peppers. These are the ones with thin wqlls I've grown that come to mind:
* Aji Habanero (C. baccatum—not to be confused with Habaneros, which are C. chinense)
* Ring of Fire (Baker Creek's version)
* Orange Carbonero (not super thin, but they dry on the plant)

Ideally, they should be thin enough that they'll dry on the plant in a semi-arid area if you let them. Note that Ring of Fire doesn't seem to do this, but it dries quickly post-harvest.

Ideally, the peppers won't be huge (but they will be prolific). Huge peppers take longer to dry, in my experience. Ideally, they'll have lots of flavor.

[FarmerShawn]

Two that come to my mind are Guahillo and Pepperoncini. I have Bird chillies, Thai Hots, and Cayennes dry on the bush, and I'm in northern Vermont, not exactly a dry climate! Also Boldog Hungarian Paprika fits your description. And Jimmy Nardello is a sweet one that might work.

Thanks, FarmerShawn!

[bower]

I don't know about drying on the vine, but Petit Marseillais is a sweet yellow pepper with thin walls, fairly prolific, nice taste.

[GrowingCoastal]

Thunder Mountain dries well on its own though I roast it a bit before grinding into powder.

[PNW_D]

Cambuci (C. baccatum) - not on the plant, but after harvest

[clara]

High Fly Pepper (from the Philippines) and Apache

Thanks for all the suggestions, everyone! =)

[SQWIBB]

Tobasco, cayenne, Sriracha for hots.
Jimmy Nardello for sweet?

[agee12]

Shi★★★★o.

[Gardeneer]

Originally Posted by agee12

Shi★★★★o.

yeah, Igrow that Japanese. Also Pepperoccini, Padron

[Hunt-Grow-Cook]

Originally Posted by shule1

I'm looking to discover more peppers (hot and sweet) with thin walls (such that they dry quickly). I haven't found a terrible lot of them, actually, but I've grown a fair number of peppers. These are the ones with thin wqlls I've grown that come to mind:
* Aji Habanero (C. baccatum—not to be confused with Habaneros, which are C. chinense)
* Ring of Fire (Baker Creek's version)
* Orange Carbonero (not super thin, but they dry on the plant)

Ideally, they should be thin enough that they'll dry on the plant in a semi-arid area if you let them. Note that Ring of Fire doesn't seem to do this, but it dries quickly post-harvest.

Ideally, the peppers won't be huge (but they will be prolific). Huge peppers take longer to dry, in my experience. Ideally, they'll have lots of flavor.

For baccatum suggestions I'd consider Aji Lemon or Aji Pineapple, pretty much the same in my garden, the pineapple being slightly larger peppers. Both very thin walled. Criolla Sella would be another baccatum to consider. Carbonero definitely has thinner walls because of its Bhut (ghost pepper) genetics. A lot of peppers with Bhut or Bih Jolokia in them will be thinner walled, so many to choose from. I've got seeds for a cross of Bih Jolokia and Sugar Rush Peach that has fairly thin walled peppers as well. Paper Lantern Habanero would be another C. Chinense with thin walls and is red.

[dorota]

Hungarian have thin walled spice peppers, which are expected to dry on the vine. In English they are called "paprika pepper". One of my favorite is sweet pepper Kalorez. My growing season is shorter than in Hungary, so I dry them at home.

[Gardeneer]

Originally Posted by dorota

Hungarian have thin walled spice peppers, which are expected to dry on the vine. In English they are called "paprika pepper". One of my favorite is sweet pepper Kalorez. My growing season is shorter than in Hungary, so I dry them at home.

I have grown Alma Paprika. They are nice meaty
thick walked. I will grow them this season again.

Thanks again for the feedback, everyone!

@Hunt-Grow-Cook I'm particularly interested in what you said about Paper Lantern. Any idea how it tastes, by chance?