Pepper opinions - Page 2

**nctomatoman** · February 23, 2008

No, that's fine- I agree with your disagreement - my wife and I haven't yet developed the ability of our palates to withstand the heat and find the nuances of the various hot (really hot, especially!) peppers. I grow them for the beauty of them, and a few go a long way in our cooking. Over time, we can handle more and more, however!

obispo45 · February 23, 2008

I also grow a wide variety of hot ones....went a lil' overboard last season so this year I'm cutting back slightly and increasing my sweet ones this time around. I would say that if I was blindfolded I could without question ID probably 4 or 5 hot cultivars, those being; the very hot and smoky, delicious Jamaican Hot Chocolate, the incredibly citrusy Lemon Drop/Hot Lemon/Aji Amarillo, the earthy Serrano Tampequino, Pasilla Bajio, not too hot at all but chocolate overtones always seem to be present and Sipka/Bulgarian Carrot Chile w/its slow mild burn which quickly elevates to a very very warm rather chewy citrus sensation.

Craig mentioned one of my faves, two actually(probably 3...LOL), those being Islander f1 and Orange Bell. I also cannot say enough good things about Tequila f1....IMO probably the purplest of the high yielding purple bells. Will have around 15 hybrid sweet ones and 10 OP'ed sweet ones. Hot ones should include roughly 35 OP'ed ones and maybe 3 hybrids or so.

For the shear fun of it I would highly recommend growing Fish chile. Very ornamental, high yielding and the hot fruits are versitile in virtually any type of cooking requiring the hot stuff. If I could only grow two hot peppers I would grow Fish and Hinkelhatz(the red cultivar). If I could only grow two sweet ones they'd be Tequila f1 and probably Tawny Port f1. Those selections have remained constant for me going on 3 years or so. Lots of good stuff out there obviously, have fun!

kktwahoo · February 24, 2008

Obispo45,

What color do you use the Fish chile peppers as? I am going to try them!

Thanks!

obispo45 · February 25, 2008

They are ripe when red......but naturally they can be used at any stage you wish. Most of the Fish chiles I harvest and use for eating/cooking aren't at the red stage. Let me try to find a cool pic or two of the Fish pepper in various stages and their unique coloring for you. I'll post back a bit later. Cheers!

kktwahoo · February 25, 2008

Okay, thanks!

How far are you from Rochester? We have a son-in-law there until May or June - graduating from medical school then, and moving on. Daughter, of course, plus our only two grandchildren are there, too!

obispo45 · February 25, 2008

Found one pic of some Fish peppers. Other pepper up top is the Brazilian Starfish. Have some pics of the foliage but its stored on a card elsewhere....foliage is equally impressive if not moreso IMO. All peppers were from one plant, picked on/around 8/1 last year.

kktwahoo · February 25, 2008

Thank you!

Will these work well with or replace the jalepenos and yellow banana peppers we grow?

My wife does not like too much heat in peppers, but I will try these two you suggested.

obispo45 · February 27, 2008

No they wouldn't necessarily replace them. Fish pepper is significantly hotter than an "average" jalapeno and of course the yellow banana. On my subjective and of course scientifically unfounded scale of heat.. an Anaheim pepper would a 1 and a Habanero a 10. Jalapenos usually like a 3 and Fish maybe a 5 or 5.5.

If I were you I'd keep the jalapenos and banana pepps and incorporate a few Fish plants or whatever other varieties you're considering. Peppers love company of other peppers and can be planted very close to one another and of course don't take up too much space.

February 23, 2008	#16
nctomatoman Tomatoville® Moderator Join Date: Jan 2006 Location: Hendersonville, NC zone 7 Posts: 10,385	No, that's fine- I agree with your disagreement - my wife and I haven't yet developed the ability of our palates to withstand the heat and find the nuances of the various hot (really hot, especially!) peppers. I grow them for the beauty of them, and a few go a long way in our cooking. Over time, we can handle more and more, however! __________________ Craig

February 24, 2008	#18
kktwahoo Tomatovillian™ Join Date: Feb 2007 Location: Wahoo, Nebraska Posts: 132	Obispo45, What color do you use the Fish chile peppers as? I am going to try them! Thanks! __________________ Kent & Kathy, near Wahoo, Nebraska "Eat food. Not too much. Mostly plants." From In Defense of Food, by Michael Pollan

February 25, 2008	#20
kktwahoo Tomatovillian™ Join Date: Feb 2007 Location: Wahoo, Nebraska Posts: 132	Okay, thanks! How far are you from Rochester? We have a son-in-law there until May or June - graduating from medical school then, and moving on. Daughter, of course, plus our only two grandchildren are there, too! __________________ Kent & Kathy, near Wahoo, Nebraska "Eat food. Not too much. Mostly plants." From In Defense of Food, by Michael Pollan

February 25, 2008	#22
kktwahoo Tomatovillian™ Join Date: Feb 2007 Location: Wahoo, Nebraska Posts: 132	Thank you! Will these work well with or replace the jalepenos and yellow banana peppers we grow? My wife does not like too much heat in peppers, but I will try these two you suggested. __________________ Kent & Kathy, near Wahoo, Nebraska "Eat food. Not too much. Mostly plants." From In Defense of Food, by Michael Pollan

February 23, 2008	#17
obispo45 Tomatovillian™ Join Date: Jul 2006 Location: SE Minnesota Zone 4.51a Posts: 139	I also grow a wide variety of hot ones....went a lil' overboard last season so this year I'm cutting back slightly and increasing my sweet ones this time around. I would say that if I was blindfolded I could without question ID probably 4 or 5 hot cultivars, those being; the very hot and smoky, delicious Jamaican Hot Chocolate, the incredibly citrusy Lemon Drop/Hot Lemon/Aji Amarillo, the earthy Serrano Tampequino, Pasilla Bajio, not too hot at all but chocolate overtones always seem to be present and Sipka/Bulgarian Carrot Chile w/its slow mild burn which quickly elevates to a very very warm rather chewy citrus sensation. Craig mentioned one of my faves, two actually(probably 3...LOL), those being Islander f1 and Orange Bell. I also cannot say enough good things about Tequila f1....IMO probably the purplest of the high yielding purple bells. Will have around 15 hybrid sweet ones and 10 OP'ed sweet ones. Hot ones should include roughly 35 OP'ed ones and maybe 3 hybrids or so. For the shear fun of it I would highly recommend growing Fish chile. Very ornamental, high yielding and the hot fruits are versitile in virtually any type of cooking requiring the hot stuff. If I could only grow two hot peppers I would grow Fish and Hinkelhatz(the red cultivar). If I could only grow two sweet ones they'd be Tequila f1 and probably Tawny Port f1. Those selections have remained constant for me going on 3 years or so. Lots of good stuff out there obviously, have fun!

February 27, 2008	#23
obispo45 Tomatovillian™ Join Date: Jul 2006 Location: SE Minnesota Zone 4.51a Posts: 139	No they wouldn't necessarily replace them. Fish pepper is significantly hotter than an "average" jalapeno and of course the yellow banana. On my subjective and of course scientifically unfounded scale of heat.. an Anaheim pepper would a 1 and a Habanero a 10. Jalapenos usually like a 3 and Fish maybe a 5 or 5.5. If I were you I'd keep the jalapenos and banana pepps and incorporate a few Fish plants or whatever other varieties you're considering. Peppers love company of other peppers and can be planted very close to one another and of course don't take up too much space.