Peppers 2014 growout

Tania · January 15, 2014

OK, I finalized my pepper list (but I think I need to make the list smaller!)

http://tatianastomatobase.com/wiki/T...r_Growout_List

So excited about growing some peppers I got from South Africa. I know it will be a big stretch to convince them to produce in our cool climate, but I could be quite persuading at times, so hopefully they'll be OK

This is a largest list of hot peppers we even planned to grow.

Stan and I discovered the deliciousness of the hot peppers relatively recently, and now we are all over growing more - for our ajika paste, for drying, or using fresh. Mmmmm... so good!

Our hot tomato sauce is a big hit in the neighborhood and among our friends.

So I guess there is enough justification for the insanity! LOL

Tatiana

Tania · January 15, 2014

Here is the list:

HOT:
Agco Fire Green
Ancho San Luis
Bhut Jolokia Chocolate
Bhut Jolokia Peach
Bhut Jolokia White
Bogyiszloi
Chimayo
Crimson Hot
Fresno
Gemstone
Golden Greek Pepperoncini
Hidalgo
Hot Red Zanzibar
Huambo
Jerusalem
Kapilme
Kara
Laiti Wati
Lumley
Mild Moroccan
Monkey Face
NuMex Big Jim
Piment d'Espelette
Purple Cayenne
Purple Robe
Pusa Sadabahar
Ram's Horn
Romania
Rooster Spur
Serrano Huasteca
Smooth Orange
St. Helena Island Red
Szechwan
Tunisian Baklouti
Turkish Cayenne
Xochiteco
Yatsufusa
Bahia
Habanero Chocolate
Habanero Lemon
Habanero Orange
Habanero Red
Nepalese Bell
Peru Yellow (aka Lemon Drop, Aji Limon)
Puerto Rican Turban

SWEET:
Dunai
Gamba
Khazbulat
Marinkin Yazychok
Slonovo Uvo
Sunbright
Volovie Ukho
Albino
Odessa Market
Tolstyi Barin
Wisconsin Lakes
Anita
Armenian Yellow
Di Napoli
Ise
Jimmy Nardello's
Moravica
Rabbit Mouth
Red Ruffles
Yazychok Tyoshchi

KarenO · January 15, 2014

wow! that is quite a list Tania

I am growing only a few but I am looking forward to trying some new ones. I don't grow any superhots, call me a wuss I guess but I Like to eat what I grow and I can't eat those. I don't grow anything hotter than a cayenne as they are plenty hot enough for me. Good luck with your peppers I hope for lots of warm sunshine for them and you too!
Karen

Karen

Tania · January 15, 2014

Thank you Karen! Warm and sunny wishes to you too

I find that the superhots are so aromatic when dried, and we use them fresh for ajika paste - they really make it so delicious. The paste will not be too hot if sweet peppers are also added, so this is how we manage the heat.

FaithHopeLove · January 15, 2014

Yum! That list makes my mouth water. Good luck with all the new to you varieties this year.

Elise

brokenbar · January 16, 2014

Here is my list Tania...

Aji Panca
Ancho Gigantea
Bali
Big Bertha
Cadiz (Spanish spice)
Cajun Belle
Cayenna de Italia
Cayenne de Espania
Cayenne Long, thick, Hot
Cayenne Long, Thin, Hot
Creolla de Cocina
Donni Sali
Fajita Belle
Giant Marconi
Giant Red
Golden Cayenne
Guahillo
Hatch Green
Hatch Red
Humo Negro de Espana
Inferno
Isleta
Laris
Maraca
Mariachi
Monstruo Rojo
Negro De Valle
Nora de Espana
NuMex 64L
NuMex Barker
NuMex Big Jim
NuMex Big Jim Legacy
NuMex Conquistador
NuMex Espanola
NuMex Joe E. Parker
NuMex Sandia
Paprika Extremeno
Paramas
Pimente Negro Picante
Purple Jalapeno
Rio Grande
Santa Fe Grande
Sunrise Scorpion
Tasmanian
Tequila
Tobasco
Ubatuba Cambuci

Broome Chili
Chimayo
Guinea Spice
Keriting
Rainforest
Red Vietnam
Orange Vietnam

Baelee
Corbachi

You have a few more varieties than I do this year!

Farmette · January 16, 2014

So, that's alot of peppers. What's the difference between the Hatch and NuMex Big Jim and Joe E. Parker varieties?

brokenbar · January 16, 2014

Quote:

Originally Posted by Farmette

So, that's alot of peppers. What's the difference between the Hatch and NuMex Big Jim and Joe E. Parker varieties?

That's what am going to find out...I decided as I have the room, I would grow all the NuMex, New Mexico chilies at one time so I can compare them. I actually have 2 more that I had not added to my list:
NuMex Mesa
Numex R Naky

I want to compare production-size-flavor-heat (primarily chili powder) and which make the best peppers for ristras (size-dried color-rapid drying) Not growing any tomatoes this year so I thought this might be an interesting comparison. I am also growing about 20 different varieties of Cayenne from around the word for the same reason(s).

I thought the Ristras (which were a HUGE hit as Christmas gifts) and homemade "meat rub"
would make nice gifts for everyone this year. Am also going to try making chili pepper wreaths.

Tania · January 16, 2014

Awesome gift idea, brokenbar! We have been giving out small jars of our ajika paste (which also works as a meat rub), and folks loved it.

You have a great list! Some of the peppers on your list we already grew and loved - i.e., Guajillo, both Cayenne Long types (I loved the thick one better, as it was a better producer in our garden), Purple Jalapeno, Giant Marconi, and Big Bertha F1 (was not very impressive in our garden).

I will be very interested to know about the results of your NuMex growouts.

Tatiana

Tania · January 16, 2014

Quote:

Originally Posted by FaithHopeLove

Yum! That list makes my mouth water. Good luck with all the new to you varieties this year.

Elise

Thank you Elise!

My mouth does not water only because we still have a fridge half full with ajika jars, which is a lovely way to preserve fresh pepper. I think once we finish all these, I will be so looking forward to the new crop!

Farmette · January 16, 2014

I too am looking forward to the reviews.

pondgardener · January 16, 2014

Tried the Heritage Big Jim and 6-4 last couple of years and enjoyed them immensely. The Joe E Parker was excellent too.

http://usatoday30.usatoday.com/money...79521405_x.htm

George

Farmette · January 17, 2014

Quote:

Originally Posted by pondgardener

Tried the Heritage Big Jim and 6-4 last couple of years and enjoyed them immensely. The Joe E Parker was excellent too.

http://usatoday30.usatoday.com/money...79521405_x.htm

George

I've tried and liked them them too, but am wondering what the difference is between them and Hatch peppers.

bower · January 27, 2014

I have seed for a handful of Mexican peppers that I received in a swap last year, but don't know much about them. As far as I could tell from scanty info on the internet they are a bit hotter than the ones I grew last year.
Mary, you probably know them although they're not on your grow list.

Puya
Macho
Japone
Cascabel
Guarito (?Guerito is described as a small yellow pickler)

No idea if these are late or early, large plants or small, nor what to really expect in the taste or heat department. But hot, for sure.

Also new this year will be:
Antohi Romanian
Trinidad Perfume
Lipstick
Frank's

I have to grow some favourites, however many I can manage: Jimmy Nardello, Santa Fe Grande, Guajillo, from last year for sure, Petit Marseillais and Bulgarian Carrot from two years ago. And Early Jalapeno, I can't get away without em. And.... maybe that's all for this year. I forgot Italian Pepperoncini, maybe a few more.

velikipop · January 28, 2014

This a good site for info.

http://www.g6csy.net/chile/database.html

I have already started my super hots, because they take a long time to fruit. Usually, late September.

As of now these have sprouted.

Trinidad Doulagh
Trinidad Moruga
Aji Largo
Cambuci
Yellow Manzano
Black Habanero
Red Jalapeno
Hawaiian Sweet Hot
7Pot Sand Pebbles
Peruvian Creole

The only one that is taking time to sprout is the Black Naga, which is typical for this one.

Good Luck with yours.

Alex

January 15, 2014	#1
Tania Tomatovillian™ Join Date: Jan 2006 Location: Anmore, BC, Canada Posts: 3,970	Peppers 2014 growout OK, I finalized my pepper list (but I think I need to make the list smaller!) http://tatianastomatobase.com/wiki/T...r_Growout_List So excited about growing some peppers I got from South Africa. I know it will be a big stretch to convince them to produce in our cool climate, but I could be quite persuading at times, so hopefully they'll be OK This is a largest list of hot peppers we even planned to grow. Stan and I discovered the deliciousness of the hot peppers relatively recently, and now we are all over growing more - for our ajika paste, for drying, or using fresh. Mmmmm... so good! Our hot tomato sauce is a big hit in the neighborhood and among our friends. So I guess there is enough justification for the insanity! LOL Tatiana __________________ Tatiana's TOMATObase

January 15, 2014	#2
Tania Tomatovillian™ Join Date: Jan 2006 Location: Anmore, BC, Canada Posts: 3,970	Here is the list: HOT: Agco Fire Green Ancho San Luis Bhut Jolokia Chocolate Bhut Jolokia Peach Bhut Jolokia White Bogyiszloi Chimayo Crimson Hot Fresno Gemstone Golden Greek Pepperoncini Hidalgo Hot Red Zanzibar Huambo Jerusalem Kapilme Kara Laiti Wati Lumley Mild Moroccan Monkey Face NuMex Big Jim Piment d'Espelette Purple Cayenne Purple Robe Pusa Sadabahar Ram's Horn Romania Rooster Spur Serrano Huasteca Smooth Orange St. Helena Island Red Szechwan Tunisian Baklouti Turkish Cayenne Xochiteco Yatsufusa Bahia Habanero Chocolate Habanero Lemon Habanero Orange Habanero Red Nepalese Bell Peru Yellow (aka Lemon Drop, Aji Limon) Puerto Rican Turban SWEET: Dunai Gamba Khazbulat Marinkin Yazychok Slonovo Uvo Sunbright Volovie Ukho Albino Odessa Market Tolstyi Barin Wisconsin Lakes Anita Armenian Yellow Di Napoli Ise Jimmy Nardello's Moravica Rabbit Mouth Red Ruffles Yazychok Tyoshchi __________________ Tatiana's TOMATObase Last edited by Tania; January 16, 2014 at 12:17 PM.

January 15, 2014	#4
Tania Tomatovillian™ Join Date: Jan 2006 Location: Anmore, BC, Canada Posts: 3,970	Thank you Karen! Warm and sunny wishes to you too I find that the superhots are so aromatic when dried, and we use them fresh for ajika paste - they really make it so delicious. The paste will not be too hot if sweet peppers are also added, so this is how we manage the heat. __________________ Tatiana's TOMATObase

January 16, 2014	#6
brokenbar Tomatovillian™ Join Date: Jan 2009 Location: South Of The Border Posts: 1,169	Here is my list Tania... Aji Panca Ancho Gigantea Bali Big Bertha Cadiz (Spanish spice) Cajun Belle Cayenna de Italia Cayenne de Espania Cayenne Long, thick, Hot Cayenne Long, Thin, Hot Creolla de Cocina Donni Sali Fajita Belle Giant Marconi Giant Red Golden Cayenne Guahillo Hatch Green Hatch Red Humo Negro de Espana Inferno Isleta Laris Maraca Mariachi Monstruo Rojo Negro De Valle Nora de Espana NuMex 64L NuMex Barker NuMex Big Jim NuMex Big Jim Legacy NuMex Conquistador NuMex Espanola NuMex Joe E. Parker NuMex Sandia Paprika Extremeno Paramas Pimente Negro Picante Purple Jalapeno Rio Grande Santa Fe Grande Sunrise Scorpion Tasmanian Tequila Tobasco Ubatuba Cambuci Broome Chili Chimayo Guinea Spice Keriting Rainforest Red Vietnam Orange Vietnam Baelee Corbachi You have a few more varieties than I do this year! __________________ "If I'm not getting dirty, I'm not having a good time."

January 16, 2014	#9
Tania Tomatovillian™ Join Date: Jan 2006 Location: Anmore, BC, Canada Posts: 3,970	Awesome gift idea, brokenbar! We have been giving out small jars of our ajika paste (which also works as a meat rub), and folks loved it. You have a great list! Some of the peppers on your list we already grew and loved - i.e., Guajillo, both Cayenne Long types (I loved the thick one better, as it was a better producer in our garden), Purple Jalapeno, Giant Marconi, and Big Bertha F1 (was not very impressive in our garden). I will be very interested to know about the results of your NuMex growouts. Tatiana __________________ Tatiana's TOMATObase

January 15, 2014	#3
KarenO Tomatovillian™ Join Date: Oct 2012 Location: Vancouver Island Posts: 5,932	wow! that is quite a list Tania I am growing only a few but I am looking forward to trying some new ones. I don't grow any superhots, call me a wuss I guess but I Like to eat what I grow and I can't eat those. I don't grow anything hotter than a cayenne as they are plenty hot enough for me. Good luck with your peppers I hope for lots of warm sunshine for them and you too! Karen Karen

January 15, 2014	#5
FaithHopeLove Tomatovillian™ Join Date: May 2013 Location: Summerfield, FL Posts: 197	Yum! That list makes my mouth water. Good luck with all the new to you varieties this year. Elise

January 16, 2014	#7
Farmette Tomatovillian™ Join Date: May 2009 Location: Wisconsin Posts: 985	So, that's alot of peppers. What's the difference between the Hatch and NuMex Big Jim and Joe E. Parker varieties?

January 16, 2014	#12
pondgardener Tomatovillian™ Join Date: Mar 2013 Location: Colorado Posts: 361	Tried the Heritage Big Jim and 6-4 last couple of years and enjoyed them immensely. The Joe E Parker was excellent too. http://usatoday30.usatoday.com/money...79521405_x.htm George __________________ “Live as if you'll die tomorrow, but farm as if you'll live forever.” Old Proverb

January 27, 2014	#14
bower Tomatovillian™ Join Date: Feb 2012 Location: Newfoundland, Canada Posts: 6,794	I have seed for a handful of Mexican peppers that I received in a swap last year, but don't know much about them. As far as I could tell from scanty info on the internet they are a bit hotter than the ones I grew last year. Mary, you probably know them although they're not on your grow list. Puya Macho Japone Cascabel Guarito (?Guerito is described as a small yellow pickler) No idea if these are late or early, large plants or small, nor what to really expect in the taste or heat department. But hot, for sure. Also new this year will be: Antohi Romanian Trinidad Perfume Lipstick Frank's I have to grow some favourites, however many I can manage: Jimmy Nardello, Santa Fe Grande, Guajillo, from last year for sure, Petit Marseillais and Bulgarian Carrot from two years ago. And Early Jalapeno, I can't get away without em. And.... maybe that's all for this year. I forgot Italian Pepperoncini, maybe a few more.

January 28, 2014	#15
velikipop Tomatovillian™ Join Date: Dec 2006 Location: Langley, BC Posts: 768	This a good site for info. http://www.g6csy.net/chile/database.html I have already started my super hots, because they take a long time to fruit. Usually, late September. As of now these have sprouted. Trinidad Doulagh Trinidad Moruga Aji Largo Cambuci Yellow Manzano Black Habanero Red Jalapeno Hawaiian Sweet Hot 7Pot Sand Pebbles Peruvian Creole The only one that is taking time to sprout is the Black Naga, which is typical for this one. Good Luck with yours. Alex __________________ I'll plant and I'll harvest what the earth brings forth The hammer's on the table, the pitchfork's on the shelf Bob Dylan