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Post by daylilydude on May 29, 2014 9:26:14 GMT -5
Many of us grow certain peppers, and I was hoping you would fill us in on the certain ones you grow and what exactly do you use them for? I grow mainly the sweet banana peppers as we use them in chili and such, but also love to pickle and can these as they are great for when we are grilling burgers and dawgs on the grill... to us it's better than store bought pickles.
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Post by Laura_in_FL on May 29, 2014 10:02:14 GMT -5
Jalepenos - Salsa, pickled slices for Nachos, quesadillas and such, and in all sorts of recipes. This morning I cut up a couple into my morning hash browns to give them a little kick. Bell Peppers - Salads, snacking, dipping, stir-fries, fajitas, and all sorts of other recipes. I used a few smaller ones in a Chinese-spiced stir-fry last night. Mostly I use them ripe, because I prefer the ripe ones to the green ones. But sometimes I need to pick them green (especially at the end of the season), and those get used in recipes, both fresh and frozen. Ancho peppers - This year I finally have Ancho peppers big enough for rellenos. Hurray! I also plan to roast and peel some to use in all sorts of recipes. I haven't had a chance to taste these yet, so I don't know how hot they will be. I hope they are not too hot for rellenos! Tabasco peppers - Pepper sauce for greens! NuMex Orange Suave (very low heat habanero) peppers - I will need to taste these before I see how I will use them. There are a few baby peppers on the plants, and they are just coming into full bloom. I hope they are as mild as claimed! Shishito peppers - I plan to fry these in olive oil and sprinkle them with sea salt for appetizers and snacking. These plants are young seedlings ready for transplant (I got the seeds late), so it will be a long time yet before I get to eat any. Black Hungarian - A young seedling I received as a gift. It's my understanding that these are a lot like jalepenos except for color, so I expect to use them the same way. Golden Treasure - Another young seedling I recently received as a gift. I think these are sweet peppers for frying, right? I think the only peppers I meant to grow this year but didn't are sweet banana and a pepperoncini, both for pickling. I do love pickled sweet banana peppers. Maybe DLD will send me a jar later this year.
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Post by paulf on May 29, 2014 10:18:05 GMT -5
Mostly we grow sweet peppers, and most of those are OPs, and we eat raw or cooked at the time of harvest. A couple of Anaheims are used for stuffing and eaten the day they are picked. Couple of Jalapenos are used for salsa. We make enough for a couple years so those we grow only every other year. I love peppers but am pretty bad at it so my harvest is small enough to eat most fresh. This year there are 14 plants hoping to increase production.
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Post by pepperhead212 on May 29, 2014 11:30:58 GMT -5
You want to know about all 22 varieties? LOL I don't have any sweet peppers this year - the mildest are the Big Jim and poblano/ancho, which I use mostly for Mexican style dishes, in which they are roasted and peeled. Sometimes, however, I dice them up, and use them in salads, where I would use a sweet pepper. Hanoi market is a uniquely flavored pepper, once ripened - the only other one like it that I have grown is Bulgarian carrot, so if you've grown that, you know what I mean! Though nontraditional, it is delicious in many salsas, as well as guacamole. And it is really good in SE Asian sauces, such as noc cham, and other table sauces. Jalapeños I use in salsas, salads, and many Mexican dishes that call for them. Superchilis I use in place of serranos (a little hotter), or in place of Thai peppers (a little milder), when I make something for somebody that doesn't want the Thai dishes quite as hot. These little peppers are the earliest, and are good green, red, and dried. Fresno and lombak I use mostly in Malaysian and Indonesian style dishes, though the lombak dry well, and make a good crushed red pepper for those who like milder (around 20k). Puya is a new one for me, called for in dishes of N Thailand, from the book Pok Pok. Maui purple is more of an ornamental, but it is over 200k, so it can add some heat to things! Thai Peppers are the ones I use the most...that's why I have 5 varieties out there! Thai red demon and Thai superhot the mainstays, Thai burapa, a new one for me, and Thai Nipon Taka, one I always liked, but it was dropped from the catalog (and ones with similar names in other catalogs were not the same), so I have 6 growing this season from saved seeds, despite it being listed as a hybrid. I'll find out! Another like this - Superthai - which is a large, 6 x 1/2" pepper, is good green, in Indian dishes, but my favorite use for it is in Nam Prik Pao, since the flavor is better than any others I've tried when caramelized in that sauce. Habaneros - Gold and white bullets, red savina, and mustard hab - I use in some Mexican dishes, salsas, and mostly salads - the ones I make with lentils, beans, and grains. And also dried and powdered in habanero gignersnaps - a favorite cookie that I make during the holiday season. I doubt that I will be making anything with the 7-pots - so hot that you can't use enough to get any flavor in a dish! But I do know some people that I will give some to...
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materman
Pro Member
Posts: 216
Zone:: 6b
Joined: April 2013
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Post by materman on May 29, 2014 23:24:33 GMT -5
I grow peppers mainly to eat, lol! But have used the hot hots for animal and bug deterrents in the past. I freeze up a bushel or two slivered for stir fry plus for salsa and relish. Save lots and lots of seed from them as well for trades and plant sales. This is most of what I got growing right now.
Carolina Reaper Shepherds Ramshorn Elf Zielonki Polish Yellow Topepo Rosso Round of Hungary Doux d’ Espagne Aji Panca Aji Fantasy Naga Purple Anaheim Giallo D’ Asti Pablano New-Mex Heritage 6-4 Serrano Bird Purple Belle Corno Rosso Giallo di Cuneo Tangerine Pimento Chili de Ague Cubanelle Ramiro Orange Donkey Ears Orange Sun Romanian Rainbow Caramagnola Red Marconi
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Post by pepperhead212 on Jun 4, 2014 21:08:25 GMT -5
Materman,
I always use my old dried peppers in my fight against bugs and critters, and I just recently ground up a large amount of ghost peppers, which I toss in areas rabbits run through. Believe me, one time through that stuff and I don't see them again! I put some under my shed every month or so, and it keeps everything out. I use the excess not quite ripe peppers I dry on a separate tray, and label "misc" for my plants, as I'd be afraid those ghost peppers would burn them!
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