Chile de Agua

[organichris]

Yeah, so I've got some fruit set on the Chile de Agua. Couldn't get any really good pictures on the cell phone. I may try to upload some later. Just wanted to add that the variety I have has chiles that point upward.

[organichris]

Here is a picture I took the other day. The peppers are barely visible if you look closely. They have grown considerably in the few days since this picture was taken.

[organichris]

So here's a ripening Chile de Agua. If you look closely at the low quality photo here, you'll see a streak of red in it. I ate this one raw last night. It was tasty, but the heat was a minor disappointment.

[DiggingDogFarm]

Fruits from the Chile de Agua that I grew looked the same, but were shorter.


~Dig

[organichris]

Yeah, so to me these taste like cayennes when fully ripe. A little different when not ripe. Certainly a different kind of chile than I'm used to, but not at all a favorite, though I do not typically cook with chiles unless I'm making a pot of chili.

If anyone is interested in seeds, PM me. I have plenty and won't be using any of them.

[DuckCreekFarms]

Chris

I received seeds from Randy Fleming and grew out a flat to sell at the Farmer's Market this year, but Randy decided he needed a full flat so I didn't have any left. Anyway he tells me that they are not fond of the heat of summer and will start really cranking up in the cooler nights of Fall and flavor should improve
gary

[organichris]

Originally Posted by DuckCreekFarms

Chris

I received seeds from Randy Fleming and grew out a flat to sell at the Farmer's Market this year, but Randy decided he needed a full flat so I didn't have any left. Anyway he tells me that they are not fond of the heat of summer and will start really cranking up in the cooler nights of Fall and flavor should improve
gary

Hey, Gary! I sent you an email the other day about those trial plants. Doing well, considering.

Yeah, I think mine is actually doing better than any of the other chiles in the heat. Its the only one still producing peppers, whereas the jalapenos, serranos, and cayennes have slowed way down. But I'd expect it to do better if it weren't 100 freaking degrees every day. Its just putting on little chiles right now.

I'll try to remember to make a post about whether I can tell a difference in the flavor when it cools down.