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Post by daylilydude on Sept 6, 2011 7:20:38 GMT -5
for...
Pickling :
Eating fresh:
Salsa:
Stuffing:
Grilling:
All around cooking:
Canning:
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Post by w8in4dave on Sept 6, 2011 8:49:49 GMT -5
1.Pickling: oh.. I did refrigerator pickles that were out of this world this year! 2. Eating Fresh: Tomatoes straight from the garden. 3. Salsa: I eat my Salsa with corn chips. I could eat it with a spoon but .... well you know 4. Stuffing: I don't stuff things so .. I know hubbs likes stuffed green peppers. I want to stuff maters 5. Grilling: shish kabobs We have got it down so good!! put fresh pears on there!! Yummy! 6. All around cooking: I like to make soups, everything is in one pot and you can have it all...I made Oxtail last night 7. Canning: My favorite thing to can is Tomato Sauce , Or Spaghetti Sauce....But I can more Salsa than anything eles. Is this the answers your looking for?
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Post by pepperhead212 on Sept 6, 2011 20:49:12 GMT -5
Pickling : Jalapeños, hands down. I frequently put in others with them to add heat, but the flavor is the best for escabeche. Eating fresh: Depends on what you mean by this. For eating fresh for an endorphin rush, Red Savina (bhut jolokias are almost too hot, even for this, and the flavor is not nearly as good). For using fresh, in many Asian sauces, as well as many things such as guacamole and salads, where the chilis are put in fresh, Hanoi Market or Bulgarian Carrot, with that unique flavor they have that I have found in no other peppers. Salsa: This is REALLY hard to answer. Depends on what kind of salsa, but if I looked at all the salsas I make, there are more chipotle/morita salsas than any other. Stuffing: Poblanos or jalapeños, depending on the cooking method. Grilling: Poblanos All around cooking: Thai peppers I use more of than any others, so I would have to say those, as they are good green, red, and dried. Canning: I really don't can any, except the pickled ones in escabeche, so I guess it would be jalapeños again. All this said, I have often said that if I could just grow one pepper it would be the Superchili, as it is good green, red, and dried, is good in place of Thai peppers, dried Chinese peppers, as well as serranos, and grows as well as any other pepper I have grown - earliest, super-productive, and no problems with the plants. But then, I would never grow just one pepper...
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peppereater
Junior Member
Posts: 39
Joined: December 2010
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Post by peppereater on Sept 8, 2011 12:44:33 GMT -5
pickling is a tough one, I love serranos, jalapenos, habaneros, but I've even found that pickled green or red bells are awesome pickled, the flavor and texture is great. Fresh eating, I have rediscovered sweet banana peppers, last time I grew them they were just fantastic. roasted, stuffed, I'm with pepperhead, poblanos and jalapenos, but I'd add to his grilling list, jalapenos stuffed with chcken or new mexico chiles (anaheims are the same thing) grilled and added to burgers, YUMM! NM chiles are great for stuffing, too, I've had what I think was BIG JIM NM at one place and that was the best relleno I have ever had. I'm not likely to make it back to Chicago anytime soon to get another one, though,
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Post by gulfcoastguy on Sept 14, 2011 17:19:29 GMT -5
Thai hot peppers are the most versatile but the Santa Fe Grandes have been exceptionally productive this year. The SFGs are more of a salsa or pickling pepper though. On the sweet side Red Marconi is the best for our climate that we have found.
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adobo
Pro Member
Joined: Dec 2010
Posts: 255
Joined: January 2011
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Post by adobo on Sept 29, 2011 1:25:37 GMT -5
Pickling : Habs
Eating fresh: Siling Labuyo
Salsa: Siling Labuyo
Stuffing: Satan's Kiss, Siling Lara
Grilling: Haven't Grilled peppers yet
All around cooking: Siling Haba
Canning: I don't know how to Can
Ornamental: Fish, Black Pearl
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