billh
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Zone:: 6a
Joined: December 2011
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Post by billh on Jan 6, 2014 19:23:44 GMT -5
I'm going to plant a lot of jalapenos, some chile peppers[probably big jim] and then some of those yum yum bells. We like medium heat and was wondering about trying something new, any suggestions
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Post by ladymarmalade on Jan 6, 2014 20:23:03 GMT -5
What are you going to be using the peppers for?
For fresh eating/salsa making, two of my favorites are basic Serrano Tampequino and Aji Cristal. I use Serrano more often than Jalapenos, and the Aji Cristal is my favorite pepper for salsa. It's got a spectacular crunch along with it's chili flavor. They are best if harvested when they are a pale yellow- before they turn an orangey-red, though they are good once they turn too. The best crunch is in the yellow stage.
Starfish peppers were a fun one to grow this last year. I loved their shape, and they had a nice flavor- definitely not too hot. I think they would make a spectacular popper. The plant was very productive too. These were best after they turned red.
For a drying pepper, I really like Maule's Red Hots and Hinkelhatz. I dried both of these together and then used them as crushed red pepper flake. Harvest both of these when they are bright red.
Aji Pineapple also had spectacular flavor, but that is edging more on the hot side of hot than the medium side.
Oh, almost forgot Cherry Bombs! These were medium hot, and packed WAY more flavor than I thought they would, they were really fruity and bright tasting- along with the heat. We bought some of these at the farmer's market and used them to make a homemade sriracha. I now have seed and can't wait to grow my own this year.
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swamper
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Post by swamper on Jan 6, 2014 20:37:21 GMT -5
Mariachi f1 or another santa fe grande type like Havasu from Johnny's. They yield very heavily, ripen quickly, are mild for a hot pepper, and their fruity sweetness gives them a special flavor when roasted on the grill.
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billh
Pro Member
Posts: 231
Zone:: 6a
Joined: December 2011
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Post by billh on Jan 6, 2014 22:11:23 GMT -5
The jalepenos are mostly canning' my wife makes them like a bread and butter pickle. The others will be fresh eating and salsa
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Post by timothyt on Jan 7, 2014 14:59:40 GMT -5
If you mean milder yet spicy up to about 1/2 jalapeno heat level these are some of my favorites for flavor and production: Ancho 101, Beaver Dam, Big Jim Heritage, Black Hungarian, College 64, Georgia Flame, NuMex Eclipse, NM Joe E. Parker, NM Sunrise, NM Sunset, Dulce De Espana, Boldog Hungarian Spice Paprika, Krimzon Lee Paprika(hyb)
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billh
Pro Member
Posts: 231
Zone:: 6a
Joined: December 2011
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Post by billh on Jan 7, 2014 17:18:30 GMT -5
timothyt We like the jajapeno heat levels,not the cauterizing heat like habeneros and the like
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