Yeah, I grew three last year to explore Peruvian food. Massive lanky plants that need support, giving massive pods that need a very long season to ripen, so I'd recommend starting them off in Dec/Jan indoors, preferably under light but a sunny window would be ok. Pot up frequently and feed, feed, feed. I started them in Feb and despite the awesome chilli growing weather last year, and their relative tolerance of the cold, I had to bring the plants in overnight as the winter rolled in, in order to get a decent crop. Taste is excellent, a sweet/crunchy/fruity baccatum flavour with some nice heat but nothing overwhelming, and a nice colour. There are a load of Peruvian dishes you can't make properly without it, including cerviche, causa, aji de gallina, papa a la huancaina and lomo saltado, the last of which I guess is the stir fry recipe you were looking at, so it's well worth having a few pods or cubes of paste in the freezer if, like me, you like Latin American food.
