Medium Heat Hot Pepper Recommendations

[weinerm]

I generally grow Hungarian Wax pepper but was wondering if there is a better pepper out there around the same heat (nothing much hotter) that is better for fresh eating. I like eating hot peppers fresh but Hungarian Wax is about as hot as I can go for fresh. Does anybody have any recommendations or is Hungarian Wax about the best for this with that heat level?

Thanks!

[Redbaron]

Originally Posted by weinerm

I generally grow Hungarian Wax pepper but was wondering if there is a better pepper out there around the same heat (nothing much hotter) that is better for fresh eating. I like eating hot peppers fresh but Hungarian Wax is about as hot as I can go for fresh. Does anybody have any recommendations or is Hungarian Wax about the best for this with that heat level?

Thanks!

I personally like hunky peppers for fresh eating myself. So I have no suggestions for a better one than them. But trying a few more varieties this year. Will let you know if I find something better.

[weinerm]

Originally Posted by Redbaron

I personally like hunky peppers for fresh eating myself. So I have no suggestions for a better one than them. But trying a few more varieties this year. Will let you know if I find something better.

Hi, Redbaron.

Thanks for the info. What are hunky peppers? Are you just talking about the size or is that a variety name?

Thanks,
Mike

[Redbaron]

Originally Posted by weinerm

Hi, Redbaron.

Thanks for the info. What are hunky peppers? Are you just talking about the size or is that a variety name?

Thanks,
Mike

Banana peppers are mild Hungarian wax -sweet
Hunky peppers are hot Hungarian wax -hot
Carrot peppers are hot Bulgarian wax -very hot

That's the old school way of saying it. Hunky pepper stew was my favorite Hungarian dish growing up. It was also my Fathers favorite when he was growing up. It goes back many generations.

I seem to have read that the breeders have all sorts of names and types now-a-days. So the old way may no longer be valid.

[weinerm]

Thanks Redbaron - now I understand. Thanks for that info.

Fred Hempel - thanks for your suggestion as well. I will have to look into those.

Thanks again,
Mike

[fortyonenorth]

Beaver Dam is a great pepper--"mildly hot when seeded"--is how it's described. If you leave the seeds/membrane, it's considerably hotter. It's large and very productive, too.

[SunnyK]

Originally Posted by Redbaron

Banana peppers are mild Hungarian wax -sweet
Hunky peppers are hot Hungarian wax -hot
Carrot peppers are hot Bulgarian wax -very hot

That's the old school way of saying it. Hunky pepper stew was my favorite Hungarian dish growing up. It was also my Fathers favorite when he was growing up. It goes back many generations.

I seem to have read that the breeders have all sorts of names and types now-a-days. So the old way may no longer be valid.

This made me chuckle, as Hunky is really just a slang term referring to someone who is Hungarian. I haven't heard it outside of my family in years. But growing up Hungarian I have heard it often. Thanks for the laugh.

[Redbaron]

Originally Posted by SunnyK

This made me chuckle, as Hunky is really just a slang term referring to someone who is Hungarian. I haven't heard it outside of my family in years. But growing up Hungarian I have heard it often. Thanks for the laugh.

That doesn't surprise me one bit, because I know my Dad scoffed at banana peppers as not being real "hunky" peppers. Or sometimes he would call them "fake hunky peppers" for whimpy types who didn't know what they were supposed to taste like. So I always suspected hunky was a friendly sort of slang for Hungarian.

The ones we used to grow were pretty hot. I never saw anyone complain about them being too mild! That's for sure.

[Fred Hempel]

Padron peppers are great medium-heat peppers, and you can eat them along a developmental gradient (going from green to red and small to big) and find just the right stage for your heat preference.

Aleppo peppers are nice that way too, and Mareko Fana (Berbere pepper)

[barkeater]

Mike,

I'm surprised no one mentioned Inferno, a hybrid hot banana pepper. It has become my absolute favorite hot pepper. I'm not into habaneros and such and have always grown jalapenos, hot wax, hot portugals, hot cherries and the like, but Inferno is the perfect pepper for me. it is very early, very large, very productive, and has a fabulous flavor with just the right heat. You've got to try Inferno. I take them straight out of the freezer and cook with them pretty much every day and always with my eggs in the morning.

[Gavriil]

You might try some, never mind I forgot there name gets sensored
Got some seeds from Kitzawa Seed Company early in 2012 but never planted them, gonna try them this year. They claim their mild.


These guys say there scrumptious

http://www.brooklynfarmhouse.com/200...pers-two-ways/


Here try this...

[z_willus_d]

Non Sequitur Dovetailing...

Can any on this thread make a recommendation for a Jalapeno substitute which offers about half the heat? I wish to obtain that Jalapeno flavor for a salsa recipe I prefer, but most in my family don't tolerate the heat of a Jalapeno at the ratio of 65/35 tomato/pepper in their salsa. When I make the salsa with other milder peppers, like Anaheims, it invariably comes out *not-as-good*. I hope there's a way to get that flavor I'm seeking in the roasted Jalapeno peppers without all the heat. This would be used solely for salsa making.

Thanks,
Naysen

[Redbaron]

Originally Posted by z_willus_d

Non Sequitur Dovetailing...

Can any on this thread make a recommendation for a Jalapeno substitute which offers about half the heat? I wish to obtain that Jalapeno flavor for a salsa recipe I prefer, but most in my family don't tolerate the heat of a Jalapeno at the ratio of 65/35 tomato/pepper in their salsa. When I make the salsa with other milder peppers, like Anaheims, it invariably comes out *not-as-good*. I hope there's a way to get that flavor I'm seeking in the roasted Jalapeno peppers without all the heat. This would be used solely for salsa making.

Thanks,
Naysen

http://parkseed.com/pepper-mucho-nac...p/05268-PK-P1/

[simmran1]

Hi z_,

Another choice is the one I grow every year, Chichmeca F1 from Tomato Growers Supply

http://www.tomatogrowers.com/CHICHIM...ductinfo/9484/ -Randy

[z_willus_d]

Scott, Randy-

Both of those look like great choices. I wonder if either might still register too hot at 3500 Scoville. Any chance there's an even milder option out there? If not, I'll probably try both.

Thanks,
Naysen