Favorite peppers, sweets and or hots
 

My experience is very limitedd with peppers but for sweet peppers I like taste of Jimmy N and Big Early Hybrid Bell. I like hot but not extremely hot, so I love the heat and taste of any kind of serrano and jalapeno. Another recent favorite of mine is the Ancho San Martin, kind of a mild heat but very good flavor.

Damon

Marko sent me Slovenia pepper seeds 2 years ago, they were hybrids and truly wonderful Elephant ears. Very long Red thick skin, very sweet, very beautiful.

My favorite is also Jimmy Nardello, next would be Carmen F1. For hot it would be
red scotch bonnet, it makes a delicious powder. I'm always trying new peppers, but
so far these are my favorites.

For sweet, Marconi. Big beautiful peppers that are great for everything, from salads to grilling. They do better than the bells for me. No sunscald and the slugs don't like them quite as much for some reason. They do take a bit longer than some of the others, so it's good to have an earlier variety to hold you over.

For hot, a mystery pepper that appeared last year in my sweet Aconcaguas. (Out of four plants, I had three different peppers. Not using that vendor again.) It looks like a large cayenne pepper, 6"-9", and is sweet and hot. I've used them fresh, but mainly dry them and either use them as flakes or powder.

Cyclon is a pretty decent drying pepper, but mine don't have a lot of heat. They're more like a spice pepper.

This year I'm adding Fish peppers, Doorknob peppers and Sweet banana, so hoping those will be good. Also just broke down and picked up a Cajun Belle which is supposed to be a small bell pepper with a mild heat.
Like I don't have enough plants of my own. I have to get more!:dizzy:

I'm growing the anaconaguas for the first time, looking forward to trying them. Also, several sweet habanero seasoning type peppers.
I love Anaheim, jalapeño and love the flavor of habanero, although its a little too hot.

Don't enjoy hot peppers but my favorite sweets so far are Slonovo Uvo, Palanacko Kudo and Carmen F1. Red Beauty is delicious but bells don't produce very well for me.

Kath, WOW I wondered who else got seed from Marko's for those great peppers. I had a few seeds left from 2 years ago, i did ask him if i could save seed from the fruit. He said its a Hybrid and it could grow different, i may have to do this for next year. Have you save any seeds of them? and grow?

My Slonovo peppers last year
and my new baby's inside now for this year

I love sweet crispy Sheepnose Pimentos! For fresh stuffing they can't be beat! And of course being from the land of real pimento cheese...

Those big sweet red Giant Marconis from TGS are awsome! As are the Giallo de Cuneo - sweet yellow horns.

I love the long thick cayennes for fresh eating & canning w/peach & apricot jam & spiced peaches & hot sauce. They have a mellow sweetness with spice but not as hot as regular cayennes (used the same)- both a mainstay in my garden.

Fish peppers are not only incredibly tasty in a pot of boiled or pickled shrimp - they have variegated foliage & growth habit that makes them utterly lovely deck plants (right along with Lime Green Salad tomato plants).

Slonovo Uno is another sweet favorite.

Hinklehatz peppers are wonderful for hot vinegar for greens & in fruit jams. They are hotter than cayennes so I use them to make hot pepper mustard (known as crack mustard down here).

Mirasols are nice too - about as hot as cayennes but with a fruity aroma more than a taste. They grow pretty w/the pods pointing upwards. Gotta pick when ripe - they can get soft like serranos when real ripe.

Wenk's Yellow Hots are wonderful too - I thought I was getting some in a trade this spring but it didn't come to pass. Next time I'll save seed.

And how can a person grow a garden w/o at least one naughty Peter pepper? I grow them in red, orange & yellow now. They are about the same heat as crushed red pizza pepper & grow rampantly & humorously. Always have several prominently in the yard (this year one will be on the deck too).


Peppers. I love you.

I'm with Stormy, I grew Purple Marconi for the first time last year. They did great, though I didn't get much in the brutal heat of summer, but boy, do they make up for it when it cools off. They peppers are beautiful on the plant, blackish-purple before turning red. They do much better than bells for me here in TX as well. I also like Jimmy N and Lemmies Sweet Italian. Stomy I think you sent me a sweet Italian frying pepper, so I've got that one growing out there as well. I am also trying the Golden Marconi this year too.
I love Jalapenos and Serranos. I've also got some habs, Fatalii's, Aji Amarillo and Bishops Crown that I overwintered from last year. And I'm crazy, but also have a Trinidad Scorpion growing. No idea what I will do when they make pods. :twisted:

[QUOTE=livinonfaith;272377]For sweet, Marconi. Big beautiful peppers that are great for everything, from salads to grilling. They do better than the bells for me. No sunscald and the slugs don't like them quite as much for some reason. They do take a bit longer than some of the others, so it's good to have an earlier variety to hold you over.

[/QUOTE]

[QUOTE=FILMNET;272397]He said its a Hybrid and it could grow different.[/QUOTE]

For some reason, I thought these were OP. This year I sowed the last of the ones I received from Marko. Excellent peppers - raccoons thought so, too. :cute:

[QUOTE=FILMNET;272397]Kath, WOW I wondered who else got seed from Marko's for those great peppers. I had a few seeds left from 2 years ago, i did ask him if i could save seed from the fruit. He said its a Hybrid and it could grow different, i may have to do this for next year. Have you save any seeds of them? and grow?[/QUOTE]

Filmnet, you sent me a few last year.:lol: This year I got some more from someone in a trade- not Marko. I grew a Slonovo Uno early in the greenhouse so I could be sure that the seed is pure- I thought they were open-pollinated peppers, too.

I found Marko's post here: [url]http://www.tomatoville.com/showthread.php?t=19217[/url]

He seems to imply they are OP, but suggested they "like to cross" - which is true for most peppers.

[QUOTE=FILMNET;272399]My Slonovo peppers last year
and my new baby's inside now for this year[/QUOTE]

Those look really tasty! Just wondering how big they are and how do you like to use them? (I'm seeing them as about three or four inches long and wondering if they would be good stuffed with a cream cheese filling.)

Also, are they early or late?

for sweet peppers i like corno di toro and the red marconi peppers. they both get to 5' tall and i put them in a crw cage. also gyspy is a very early pepper tho not reliably able to find it each year so i have started to raise all my peppers from seed now.

for hot i like long red slim cayenne and fatalii. this year trying tabasco and datil.

tom

I love growing peppers too and my favs so far have been the Anaheims, any Numex types that you grill first and remove the skin before eating. I am still searching for that great pepper to eat raw--sweet, with thick walls. Am trying Park's Early Thickset Improved. We'll see if they live up to their name. Tried an Italian called Friarello, they were just okay. Too thin-walled for me.

But after reading the posts here and seeing the pics of Marko's Slovenia, holy moly they are HUGE! My search might be over.
People, please save lots of seeds so I can request some later this year for next year's harvest. Can anybody tell me how they compared to the Marconis? Cuz I was considering them too.
Thanks.

Slovenia gets red to ripe in 60 days but the go late here also frost would not kill them at first. The longer they are on plants the longer they get perfect for stuffing. Very thick skin, no membrane to cut out. As you see the bottoms are so tight, these is where the strong taste is centered. I buy red ones in stores now never anymore green one for me, these when ripe are better tan any red ones in stores or farmers markets.I look for different peppers at farmers markets all they have are hot ones which i don't buy any, but I am growing some beast seeds now. Scorpion,Red and yellow Bhut, Caribbean Red, Fatila, This Bird

His came from a company website i did print there page, i have been looking for this website now cant find it. Its a big modern company making Hybrid seed, of a lot of food. Theirs were huge on there website/

Got the website

[URL="http://www.superior-seeds.co.rs/sr/foto.html"]http://www.superior-seeds.co.rs/en/pepper.html?category_id=5&page=shop.browse&limit=10&limitstart=0
[/URL]

Okay, checked out Marko's pics of the Slonovo Uvo and realized that what I thought were small to mid sized peppers are actually very large. They are gorgeous! They do remind me a bit of the Marconi peps, and it would be fun to try them side by side for a comparison.

Just offhand, does anyone happen to know of a commercial US seed source for those? And are they a hybrid? That's one I would definitely like to try, especially if it's an OP. (Like I need more plants.:roll:)

Also, does anyone have a favorite early sweet red pepper? It doesn't matter if it is fairly small, just that it has good yields, ripens early and is tasty enough for salads. I'm trying sweet banana this year because I heard it was fairly early, but am wondering if there is something better out there.

Its a hybrid i have not saved seeds yet, Kath did, and no this company owns these Hybrids. They even do not have a picture of these now.Only on the first page not under peppers seeds for sale.

.

Thanks Filmnet! I may just have to be patient then. (It's not like I really need any more peppers anyway)

Also, I am pleased with the Marconi and have others that are promising, so life is good!

[QUOTE=FILMNET;272635]Its a hybrid i have not saved seeds yet, Kath did, and no this company owns these Hybrids. They even do not have a picture of these now.Only on the first page not under peppers seeds for sale.

.[/QUOTE]

In Marko's post, which fortyonenorth linked above (#13), it seems that Slonovo Uvo and Palanacko Cudo are open-pollinated sweet peppers. I won't have any saved seed until I have a ripe Slonovo Uvo fruit this summer and it's the only one I'm saving seed for this year- figured I'd save seed from Palanacko Cudo the same way I described above (#12) next year since I still have a couple left.

I grew one of the Marconi's (I think the regular, not the Giant) and found it had thinner walls and a curvier shape. Both of the varieties provided by Marko are heftier and very uniform- great when you need to dice or want straight slices. We eat red peppers raw and I also dehydrated some but don't use them green and don't stuff or fry them so I can't comment about using them in cooking.

i did not know there is a "regular" marconi, i thought there was just the giant marconi. i have grown the giant marconi (red) and the corno do toro (red) and the peppers are pretty much the same - huge (10" long) and very sweet. plants are 5' and taller.

as far as a request for an early red, gypsy produces a lot of peppers, hybrid, is early about 70 dtm but that's yellowish green, then they turn orange and then red.

[URL]https://www.google.com/search?q=gypsy+pepper&hl=en&client=firefox-a&hs=z3k&rls=org.mozilla:en-US:official&prmd=imvnse&source=lnms&tbm=isch&ei=A3SlT9iYGIjs0gH1xNj-BA&sa=X&oi=mode_link&ct=mode&cd=2&ved=0CCcQ_AUoAQ&biw=1183&bih=692[/URL]

tom

[QUOTE=kath;272651]In Marko's post, which fortyonenorth linked above (#13), it seems that Slonovo Uvo and Palanacko Cudo are open-pollinated sweet peppers. I won't have any saved seed until I have a ripe Slonovo Uvo fruit this summer and it's the only one I'm saving seed for this year- figured I'd save seed from Palanacko Cudo the same way I described above (#12) next year since I still have a couple left.

I grew one of the Marconi's (I think the regular, not the Giant) and found it had thinner walls and a curvier shape. Both of the varieties provided by Marko are heftier and very uniform- great when you need to dice or want straight slices. We eat red peppers raw and I also dehydrated some but don't use them green and don't stuff or fry them so I can't comment about using them in cooking.[/QUOTE]

Oh good, I'll be looking for it in your next seed offer.:lol:

[QUOTE=tjg911;272661]i did not know there is a "regular" marconi, i thought there was just the giant marconi.
tom[/QUOTE]

A couple years ago Brokenbar answered a question I had asked as to whether Marconi (Red) was the same as Giant Marconi. She said that Giant Marconi was unique and that it was even larger than Marconi Red. I planned to try Giant Marconi before I found out how much I liked Slonovo Uvo and Palanacko Kudo. kath

Funny I was wondering what the difference is between Palanacko Cudo and Slonivo Uvo, I see marko did post photos last year great i am now growing both.

I love the Italian frying peppers, Marconi does well for me, but it takes a long time to produce. This year I am trying to make my own paprika with Alma paprika peppers. Growing fish peppers for the first time, they will be in the front border because of the beautiful varigated foliage. I gave in an planted some Chinese Giant bell peppers, so that I can have some peppers to tied me over until the frying peppers kick in. Also some jalapenos for salsa.

Has anyone out there made paprika?

[QUOTE=Lcottomsvcs;272832]I love the Italian frying peppers, Marconi does well for me, but it takes a long time to produce. This year I am trying to make my own paprika with Alma paprika peppers. Growing fish peppers for the first time, they will be in the front border because of the beautiful varigated foliage. I gave in an planted some Chinese Giant bell peppers, so that I can have some peppers to tied me over until the frying peppers kick in. Also some jalapenos for salsa.

Has anyone out there made paprika?[/QUOTE]

I grew Cyklon peppers last year, dried them and ground them up for paprika. It was easy and very tasty, much better than the stuff you get in stores. While the heat was quite variable from pepper to pepper, it usually had a nice mild to medium heat over the season. We loved it on stuff like mac n' cheese and casseroles.

I have heard that there are better varieties for paprika, Can't remember them at the moment, but it seems like the Alma Paprika was one that rated pretty high. With paprika in the name, you would certainly think so!

I'll keep my Cyklons because I'm satisfied with them. (And because the one I overwintered has a bunch of green ones on it right now. A bird in the hand....you know.:lol:)

I'm also trying the Fish this year, so maybe we can compare notes later. I hear it's very hot so it may be out of my league. But I figure I'll just add less. The leaves on my plants are already showing that beautiful variegation, so at the very least, they should be beautiful in your border!

According to the Serbian seed website, Slonovo Uvo should be OP. From what I can tell, all their hybrid varieties all have F1 in the name.

I am really looking forward to trying this pepper (and the other Serbian ones). My seedlings look very happy. I can almost taste the ajvar. :)

Bellatrix