Searching for a lower heat tasty chili.What do you guys like?

Tropicalgrower · September 11, 2015

I'm a chili pepper wuss.I'd like to venture out a tad and try something on the "medium warm' side.I want something with good flavor.If a Jalapeno is a 1,and a Bhut is a 10,what would you folks suggest for a 3?

My Aconcaqua seed up and disappeared on me,so I'm thinking to order some Corno Di Toro instead.I can't see ordering 1 packet of seeds,so thought this might be an opportunity to chance it on a warmer type pepper.

I don't think I want a Hab.LOL

Suggestions?

ContainerTed · September 11, 2015

Serrano and possibly Poblano come to mind quickly. Serrano is just a bit hotter than jalapeno, but has a lot of flavor going for it. If you're making chili, you can use mixes to achieve the flavors and especially the heat. I, too, am a self-professed chili wimp. But I love the chili we make here.

In an 8 quart pot, we put two packets of chili mix - one "Original" and one mild. Then the DW opens the spice cabinet and begins her magic. Primary thing is that she controls the heat by varying the packets. We put diced tomatoes, onions, meat, and beans (among other things) in our version. Not so "home made from scratch" by some standards, but it sure tastes good.

Worth1 · September 11, 2015

How are you eating these peppers?

Worth

Tropicalgrower · September 11, 2015

Quote:

Originally Posted by ContainerTed

Serrano and possibly Poblano come to mind quickly. Serrano is just a bit hotter than jalapeno, but has a lot of flavor going for it. If you're making chili, you can use mixes to achieve the flavors and especially the heat. I, too, am a self-professed chili wimp. But I love the chili we make here.

In an 8 quart pot, we put two packets of chili mix - one "Original" and one mild. Then the DW opens the spice cabinet and begins her magic. Primary thing is that she controls the heat by varying the packets. We put diced tomatoes, onions, meat, and beans (among other things) in our version. Not so "home made from scratch" by some standards, but it sure tastes good.

Sounds good Ted.I also wonder about the Aji Dulce.I am not completely sure that I care much for Habanero flavor is all.My problem?I look at seed sites,and then I get the "gotta haves".LOL SheeSheeto is now on the list having replaced the Padron.I actually have Poblano seed,so I will be testing that one later in the year.

Quote:

Originally Posted by Worth1

How are you eating these peppers?

Worth

Heyya Worth!
I need to start making my own salsa.Buying the prepared is getting too expensive.I don't plan on eating them out of hand,but I will be using them for seasoning dishes and salsa.There is very little choice here for peppers,so I thought I should try something a little out of my comfort zone.

Worth1 · September 11, 2015

Quote:

Originally Posted by Tropicalgrower

Sounds good Ted.I also wonder about the Aji Dulce.I am not completely sure that I care much for Habanero flavor is all.My problem?I look at seed sites,and then I get the "gotta haves".LOL SheeSheeto is now on the list having replaced the Padron.I actually have Poblano seed,so I will be testing that one later in the year.

Heyya Worth!
I need to start making my own salsa.Buying the prepared is getting too expensive.I don't plan on eating them out of hand,but I will be using them for seasoning dishes and salsa.There is very little choice here for peppers,so I thought I should try something a little out of my comfort zone.

Now that I know what you are going to do with them I can give you a list of must have salsa peppers.
http://www.tomatogrowers.com/BULGARI...ductinfo/9022/

http://www.tomatogrowers.com/CHILE-D...ductinfo/9250/

http://www.tomatogrowers.com/JAMAICA...ductinfo/9557/

http://www.tomatogrowers.com/JAMAICA...ductinfo/9831/

http://www.tomatogrowers.com/LEMON-D...ductinfo/9193/

http://www.tomatogrowers.com/GUAJILLO/productinfo/9638/

http://www.tomatogrowers.com/ANCHO-S...ductinfo/9272/

Take a look and we will talk.
I dont like the Hab taste either.

Worth

Tropicalgrower · September 11, 2015

Hey Worth!

I dunno.I read up on those you listed,and the Guajillo is the only one I would be brave enough to try.Always wanted to grow out the Lemon Drop..but I know it will be too hot.I'm the guy that pushes the button marked "Do Not Push This Button",and will just HAVE to try a bite,and then I will be unhappy with my selection (and lack of control)

I already have some Ancho seeds that will be headed over here very soon.

Thanks for the suggestions

Tropicalgrower · September 11, 2015

Ted:

I had looked at the Serrano too.I somehow got the idea that it was much hotter than the Jalapeno.Maybe I should consider that one also.Problem is,I only have limited room,and cant try them all.(although I would like to)

Worth1 · September 11, 2015

Quote:

Originally Posted by Tropicalgrower

Hey Worth!

I dunno.I read up on those you listed,and the Guajillo is the only one I would be brave enough to try.Always wanted to grow out the Lemon Drop..but I know it will be too hot.I'm the guy that pushes the button marked "Do Not Push This Button",and will just HAVE to try a bite,and then I will be unhappy with my selection (and lack of control)

I already have some Ancho seeds that will be headed over here very soon.

Thanks for the suggestions

I dont like screaming hot either.
What you do is use these sparingly in your salsa as they add heat without killing the other flavors.
The Chili Arbol is for powder and cooking whole as in stir fry.

You should try the Bulgarian carrot finely chopped in ice cream.
None of these have the pungent flavor of Habs

rhines81 · September 11, 2015

All you really need is to balance your heat in the right portions, you can literally use any type of pepper you wish - as long as you use the proper amounts. It takes some trail and error. Chili is a personal preference thing that only you will be able to figure out, but by all means start with a recipe that you already like that might be too hot and work with that.

BigVanVader · January 3, 2016

Quote:

Originally Posted by rhines81

All you really need is to balance your heat in the right portions, you can literally use any type of pepper you wish - as long as you use the proper amounts. It takes some trail and error. Chili is a personal preference thing that only you will be able to figure out, but by all means start with a recipe that you already like that might be too hot and work with that.

This^

I mainly grow peppers for salsa and I use every and any pepper I have. If you try one and it is too hot then you can calm the heat by cooking it some or just use less of them. I use TAM jalapenos as my base since I can add more to reduce the heat if needed. My sister and I are the only ones who can handle my hot salsa so most of it I make is much more mild. Its not science just throw stuff in till its right

I myself prefer a mix of jalapenos/habs/cayenne peppers.

bower · January 3, 2016

I just love mild hot peppers for fresh or barely cooked things. The 'bit hotter' ones are better for cooking though.

Anyway, new amazing fave in the mild hots this year: Piment D'Espelette. Thin flesh but the flavour is outstanding and quite different from others I've grown before. It was a bad year for peppers here but my friend was determined to get a ripe one she dug up the plant from the farm greenhouse and brought it home indoors.

Her partner is a chef and loves this pepper.. it didn't disappoint!

I nowadays rate pepper heat by how many times I have to clean my fingers with a lime, before I can't taste any pepper on my fingers.

Early Jalapeno is a one lime; Piment D'Espelette and Bulgarian Carrot are "two lime" peppers.

Here are some "one lime" mild hots I've enjoyed:
Italian Pepperoncini (from West Coast Seeds) This is the mildest hot pepper, very lovely rich taste and a prolific producer of long thin pale green pods that sweeten when red but good any stage. There is no 'bitter green' taste on this one, which is a plus in my book.
Alma Paprika - has to be red ripe, lovely fruity thick flesh and cayenne like heat note from the pith that doesn't linger long.
Santa Fe - lovely pepper, fruity and hot small fleshy pods good at every stage yellow to red.
Guajillo - awesome rich taste, as Worth recommends, nuff said.

Chilaca/ Pasilla Bajio - low, dark note of heat in these, great at any stage long peppers. Very different flavour from the bright fruity ones.
Guerito - small yellow to red pods have a stronger dark heat similar in flavour to Chilaca. Lingers.
Hot cherry - very unpredictable heat level. none to hellish range... a surprise.

Those three are likely two lime peppers.

I have seeds of Poblano, Hungarian Black, and Hungarian Wax to try for the first time next year. And Piment d'Espelette from the single ripe one.
Hope springs eternal.

Maybe a pepper year, 2016.

Old chef · September 13, 2015

I grew Rocotillo peppers this year for the first time. It is in the habanero family with a milder kick. Nice pineapple/ floral flavor with much less heat. I am using it for salsas. Very prolific
Old Chef

Tropicalgrower · September 13, 2015

Quote:

Originally Posted by Old chef

I grew Rocotillo peppers this year for the first time. It is in the habanero family with a milder kick. Nice pineapple/ floral flavor with much less heat. I am using it for salsas. Very prolific
Old Chef

Would you believe that I had a pack of seeds of Rocotillo,and not 1 of them germinated?That seed is 3 years old and held in the fridge.0% germination.They have been in the starter mix for 3 weeks,no sign of life....yet.

Gerardo · September 13, 2015

I second Worth's suggestion of Bulgarian Carrot. Mine have a little more punch than Serranos and have an excellent flavor profile. Devein/deseed and that should help control the heat.

I've had great luck with Czech Black. Pretty, versatile, good productivity, almost a vinegar note to it, and well below a hot jalapeño/serrano. Great in beans.

Many many peppers to choose from other than jalapeños.

Worth1 · September 13, 2015

I dont see any need to refrigerate seeds and have sprouted very old seeds of all kinds that were kept in the hot garage.
If you can find seeds Rocoto is also a good one.
It is like a little thick walled bell pepper but with a little heat.
Worth

September 11, 2015	#1
Tropicalgrower Tomatovillian™ Join Date: Oct 2009 Location: Zone 7 Southern Oregon Posts: 187	Searching for a lower heat tasty chili.What do you guys like? I'm a chili pepper wuss.I'd like to venture out a tad and try something on the "medium warm' side.I want something with good flavor.If a Jalapeno is a 1,and a Bhut is a 10,what would you folks suggest for a 3? My Aconcaqua seed up and disappeared on me,so I'm thinking to order some Corno Di Toro instead.I can't see ordering 1 packet of seeds,so thought this might be an opportunity to chance it on a warmer type pepper. I don't think I want a Hab.LOL Suggestions? __________________ I soiled my plants.

September 11, 2015	#2
ContainerTed Tomatovillian™ Join Date: Jul 2008 Location: 6a - NE Tennessee Posts: 4,538	Serrano and possibly Poblano come to mind quickly. Serrano is just a bit hotter than jalapeno, but has a lot of flavor going for it. If you're making chili, you can use mixes to achieve the flavors and especially the heat. I, too, am a self-professed chili wimp. But I love the chili we make here. In an 8 quart pot, we put two packets of chili mix - one "Original" and one mild. Then the DW opens the spice cabinet and begins her magic. Primary thing is that she controls the heat by varying the packets. We put diced tomatoes, onions, meat, and beans (among other things) in our version. Not so "home made from scratch" by some standards, but it sure tastes good. __________________ Ted ________________________ Owner & Sole Operator Of The Muddy Bucket Farm and Tomato Ranch

September 11, 2015	#6
Tropicalgrower Tomatovillian™ Join Date: Oct 2009 Location: Zone 7 Southern Oregon Posts: 187	Hey Worth! I dunno.I read up on those you listed,and the Guajillo is the only one I would be brave enough to try.Always wanted to grow out the Lemon Drop..but I know it will be too hot.I'm the guy that pushes the button marked "Do Not Push This Button",and will just HAVE to try a bite,and then I will be unhappy with my selection (and lack of control) I already have some Ancho seeds that will be headed over here very soon. Thanks for the suggestions __________________ I soiled my plants.

September 11, 2015	#7
Tropicalgrower Tomatovillian™ Join Date: Oct 2009 Location: Zone 7 Southern Oregon Posts: 187	Ted: I had looked at the Serrano too.I somehow got the idea that it was much hotter than the Jalapeno.Maybe I should consider that one also.Problem is,I only have limited room,and cant try them all.(although I would like to) __________________ I soiled my plants.

September 11, 2015	#3
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	How are you eating these peppers? Worth

September 11, 2015	#9
rhines81 Tomatovillian™ Join Date: Mar 2015 Location: Zone 5A, Poconos Posts: 959	All you really need is to balance your heat in the right portions, you can literally use any type of pepper you wish - as long as you use the proper amounts. It takes some trail and error. Chili is a personal preference thing that only you will be able to figure out, but by all means start with a recipe that you already like that might be too hot and work with that.

January 3, 2016	#11
bower Tomatovillian™ Join Date: Feb 2012 Location: Newfoundland, Canada Posts: 6,794	I just love mild hot peppers for fresh or barely cooked things. The 'bit hotter' ones are better for cooking though. Anyway, new amazing fave in the mild hots this year: Piment D'Espelette. Thin flesh but the flavour is outstanding and quite different from others I've grown before. It was a bad year for peppers here but my friend was determined to get a ripe one she dug up the plant from the farm greenhouse and brought it home indoors. Her partner is a chef and loves this pepper.. it didn't disappoint! I nowadays rate pepper heat by how many times I have to clean my fingers with a lime, before I can't taste any pepper on my fingers. Early Jalapeno is a one lime; Piment D'Espelette and Bulgarian Carrot are "two lime" peppers. Here are some "one lime" mild hots I've enjoyed: Italian Pepperoncini (from West Coast Seeds) This is the mildest hot pepper, very lovely rich taste and a prolific producer of long thin pale green pods that sweeten when red but good any stage. There is no 'bitter green' taste on this one, which is a plus in my book. Alma Paprika - has to be red ripe, lovely fruity thick flesh and cayenne like heat note from the pith that doesn't linger long. Santa Fe - lovely pepper, fruity and hot small fleshy pods good at every stage yellow to red. Guajillo - awesome rich taste, as Worth recommends, nuff said. Chilaca/ Pasilla Bajio - low, dark note of heat in these, great at any stage long peppers. Very different flavour from the bright fruity ones. Guerito - small yellow to red pods have a stronger dark heat similar in flavour to Chilaca. Lingers. Hot cherry - very unpredictable heat level. none to hellish range... a surprise. Those three are likely two lime peppers. I have seeds of Poblano, Hungarian Black, and Hungarian Wax to try for the first time next year. And Piment d'Espelette from the single ripe one. Hope springs eternal. Maybe a pepper year, 2016.

September 13, 2015	#12
Old chef Tomatovillian™ Join Date: Jun 2014 Location: Long island Posts: 456	I grew Rocotillo peppers this year for the first time. It is in the habanero family with a milder kick. Nice pineapple/ floral flavor with much less heat. I am using it for salsas. Very prolific Old Chef

September 13, 2015	#14
Gerardo Tomatovillian™ Join Date: Feb 2015 Location: San Diego-Tijuana Posts: 2,598	I second Worth's suggestion of Bulgarian Carrot. Mine have a little more punch than Serranos and have an excellent flavor profile. Devein/deseed and that should help control the heat. I've had great luck with Czech Black. Pretty, versatile, good productivity, almost a vinegar note to it, and well below a hot jalapeño/serrano. Great in beans. Many many peppers to choose from other than jalapeños.