Peppers for pickled yellow hot peppers? - Page 2

easttx_hippie · February 29, 2012

I see a lot of yellow tabasco peppers pickled in vinegar around here. It gets used on cooked greens and is simply called pepper sauce. It's like a hot, spicy vinegar and is great on collards, turnip greens, and even on my fried cabbage.

Tracydr · February 29, 2012

That wouldn't be them but, he would probably love it,

Petronius_II · February 29, 2012

I still have a ton of seeds of Wenk's Yellow Hot. I bought a whole ristra from a local farmer's market last year, and ended up selling exactly one packet on Ebay, using these photos:

This is an Albuquerque heirloom originated by (now deceased, I think) South Valley farmer Erris Wenk. I couldn't use any of SSE's photos because I didn't get my seeds from them, so I asked permission from P. Mitchell on davesgarden.com to use his photos.

These may be a few bits hotter than the yellow peppers Mezzetta uses, but if so, not by much. They're virtually identical in appearance. Not as hot as a typical jalapeno, but tending in that direction. In my guesstimation, Erris Wenk crossed a jalapeno with some kind of a Hungarian Wax, and this is what he came up with. I've had Mezzetta's Hot Pepperoncini, and it's a bit of a scorcher, but in those, I think they throw in a few of their yellow hots in every jar, because I don't think even the hottest of Mediterranean pepperoncinis are that hot of themselves.

The ristra is still hanging on my wall. Germination may be a bit spotty, because I've never taken it off the wall, even during last year's heat wave-- so if anybody wants some of those, I'll try to send quite a few, 100+ in each mailing. Still have a few seeds that I removed from a few pods last year, stored in a shady spot but not refrigerated. For that seed lot, I tasted a little bit of each pod, and divided the seeds between "full-flavored" and "mild(er.)" EDITED TO ADD: Whether or not the offspring of the "full-flavored vs. milder" lots will follow suit from their parents, I can't say, but they might.

So anyway, Tracy, if you want some of Wenk's seeds, send me a PM with your mailing address. Anybody else, well, I have a lot more seeds than I have free time at this moment in my life, but I'll eventually honor all requests, until further notice. If you feel like sending me something in return, you may if you wish let me know what you have that might interest me.

Also have good supplies from the same farmer's market of seeds of Chile De Arbol, which, like the WYH, germinated quite well last year, will most likely germinate at least moderately well this year. Very productive, intensely hot, medium-smallish cayenne pod type but authentic Mexican flavor.

stormymater · February 29, 2012

Very generous offer Petronius II!

CinnamintStick · May 9, 2012

Quote:

Originally Posted by marktutt

Are you talking about these: http://www.mezzetta.com/our-products...-chili-peppers

They say Cascabel, but they don't look like the Cascabel peppers I know. What I know as Cascabel looks like a mini bell pepper.

I think it is Cascabella. Those are the ones I love. Usually pickled in the yellow stage. http://www.tomatogrowers.com/CASCABE...ductinfo/9218/

Tracydr · May 10, 2012

Petronius II, I would love to try some Wenks!
I'll send you a pm. Thanks!

FILMNET · May 10, 2012

Yellow Bhut i am growing this this year

February 29, 2012	#16
easttx_hippie Tomatovillian™ Join Date: Apr 2010 Location: Piney Wood Hills Posts: 423	I see a lot of yellow tabasco peppers pickled in vinegar around here. It gets used on cooked greens and is simply called pepper sauce. It's like a hot, spicy vinegar and is great on collards, turnip greens, and even on my fried cabbage.

February 29, 2012	#17
Tracydr Tomatovillian™ Join Date: May 2011 Location: Laurinburg, North Carolina, zone 7 Posts: 3,207	That wouldn't be them but, he would probably love it,

February 29, 2012	#18
Petronius_II Tomatovillian™ Join Date: Jan 2012 Location: Albuquerque, NM - Zone 7a Posts: 209	I still have a ton of seeds of Wenk's Yellow Hot. I bought a whole ristra from a local farmer's market last year, and ended up selling exactly one packet on Ebay, using these photos: This is an Albuquerque heirloom originated by (now deceased, I think) South Valley farmer Erris Wenk. I couldn't use any of SSE's photos because I didn't get my seeds from them, so I asked permission from P. Mitchell on davesgarden.com to use his photos. These may be a few bits hotter than the yellow peppers Mezzetta uses, but if so, not by much. They're virtually identical in appearance. Not as hot as a typical jalapeno, but tending in that direction. In my guesstimation, Erris Wenk crossed a jalapeno with some kind of a Hungarian Wax, and this is what he came up with. I've had Mezzetta's Hot Pepperoncini, and it's a bit of a scorcher, but in those, I think they throw in a few of their yellow hots in every jar, because I don't think even the hottest of Mediterranean pepperoncinis are that hot of themselves. The ristra is still hanging on my wall. Germination may be a bit spotty, because I've never taken it off the wall, even during last year's heat wave-- so if anybody wants some of those, I'll try to send quite a few, 100+ in each mailing. Still have a few seeds that I removed from a few pods last year, stored in a shady spot but not refrigerated. For that seed lot, I tasted a little bit of each pod, and divided the seeds between "full-flavored" and "mild(er.)" EDITED TO ADD: Whether or not the offspring of the "full-flavored vs. milder" lots will follow suit from their parents, I can't say, but they might. So anyway, Tracy, if you want some of Wenk's seeds, send me a PM with your mailing address. Anybody else, well, I have a lot more seeds than I have free time at this moment in my life, but I'll eventually honor all requests, until further notice. If you feel like sending me something in return, you may if you wish let me know what you have that might interest me. Also have good supplies from the same farmer's market of seeds of Chile De Arbol, which, like the WYH, germinated quite well last year, will most likely germinate at least moderately well this year. Very productive, intensely hot, medium-smallish cayenne pod type but authentic Mexican flavor.

February 29, 2012	#19
stormymater Tomatovillian™ Join Date: Dec 2008 Location: Pleasure Island, NC 8a Posts: 1,162	Very generous offer Petronius II!

May 10, 2012	#21
Tracydr Tomatovillian™ Join Date: May 2011 Location: Laurinburg, North Carolina, zone 7 Posts: 3,207	Petronius II, I would love to try some Wenks! I'll send you a pm. Thanks!