August 4, 2014 | #151 | |
Tomatovillian™
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,919
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Quote:
Thanks for posting this! I have two Pepperoncino plants this year and they are doing quite well, but we also decided we didn't like them pickled. I was thinking of trying Pickle Crisp to see if that would help the texture, but I like the idea of drying them much better. |
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August 8, 2014 | #152 |
Tomatovillian™
Join Date: May 2012
Location: Zone 5B Illinois
Posts: 402
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Anyone have this same problem with Trinidad perfume?
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Andrea |
August 8, 2014 | #153 |
Tomatovillian™
Join Date: Aug 2012
Location: Zone 5b - Blue Springs, MO
Posts: 78
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I haven't grown Trinidad perfume, but I have grown many peppers that were supposed to be mild that ended up having quite a bit of heat. Sometimes cutting out the seeds and vains helps. Sometimes it doesn't. Ha.
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August 8, 2014 | #154 |
Tomatovillian™
Join Date: Jun 2012
Location: Illinois, zone 6
Posts: 8,407
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Last year I mixed up Fooled You, the heatless jalepeno, with typical jalepeno plants in the garden. I thought I could just taste them to see. When the first picking was ready, I tried a pepper from every plant. All of them had no heat at all. They tasted like green bell peppers. Later in the summer, the same plants were producing jalepenos of typical heat level, maybe even hotter. I think it was because of a wet spring.
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August 11, 2014 | #155 |
Tomatovillian™
Join Date: Dec 2013
Location: Sterling Heights, MI Zone 6a/5b
Posts: 1,302
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August 11, 2014 | #156 |
Tomatovillian™
Join Date: May 2012
Location: Zone 5B Illinois
Posts: 402
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Sounds great, thanks
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Andrea |
August 20, 2014 | #157 |
Tomatovillian™
Join Date: May 2012
Location: Zone 5B Illinois
Posts: 402
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I picked my peppers again this morning...
Why are some of the Guajillo a chocolate color? The other Bush is red. I'm scared to try the Trinidad perfume again. I have a restaurant that is interested in buying my peppers. I have NO idea what to charge for these. Any suggestions?
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Andrea |
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