Aussie Pepper Update Thread - Page 6

Grub · January 28, 2007

My front pepper bed has been so successful I just planted out the other bed running alongside the neighbours fence with...

Front Garden Peppers

1. Tam Jalapeno
2. Sonora
3. Garden Salsa Hybrid
4. De Arbol
5. Cherrapeno
6. Kung Pao
7. Sonora
8. Hot Portugal
9. Mariachi
10. Cherrapeno
11. Tam Jalapeno
12. Jimmy Nardello
13. Garden Salsa Hybrid
14. Marconi Red
15. Aji Chachucha
16. Mulato Isleno Chile Pepper
17. Kung Pao
18. Joe’s Long
19. Mariachi

PLUS IN POTS: Lipstick and Jimmy Nardello.

Mantis · January 28, 2007

You are a madman

Grub · January 28, 2007

It was either that or throw out the tray of advanced seedlings. So I pulled my finger out and got them in the ground...

SHEESH! I forgot. I also put another seven hot ones, ajis and arbols and ring of fire and stuff in seven pots. So that makes a plant out of 28 more peppers.

I am certifiiable. I am a lunatic. I can't wait...

These are in pots...
Madam Jeanette
Amazon Chilli Roma
Hab. Congo Black
Aji Dulce
Aji Cachuca
De Arbol

cdntomato · January 28, 2007

I recognize some of those. Recipes and reports are required, pretty please.

And congrats on the pocket-sized Grublette!!! She's a sweetie... and a potential hothead if you and Pepperina have your way. :>)

Hugs from this side,
Jennifer

Grub · January 28, 2007

Thanks Jen,

All the very best to you. I'll be sure to post reports and save seeds. Many ofo the above are mild ones, of course

Grub · January 30, 2007

Just made the Home-Style Inner Beauty Hot Sauce using 16 large oranhe habs. Very nice indeed, sweet, hot and balanced. I reckon it'd be a corker with bangers. Also great for burgers and meatbally thingies, corned beef sandwiches, and cheese sandos.

Mantis · February 1, 2007

Well, heres the first Big Jim. 21cm. Got any ideas as to what I can do with him folks???

Grub · February 1, 2007

What a bewdy...

Not much heat at all. Almost indiscernible and, like Anaheims, only in the seeds and membrane.

I've been barbecueing them with the meat, blistering the skin, then peeling and using as a side veggie. You could also slice them for salads, use the roasted pepper for pasta, pickle it with 50/50 red wine vinegar and EVOO...

Try anything... not like a chilli more a pepper... YUMMY.

Mantis · February 1, 2007

Knocked up a chille con carne with short cakes. He went into the shortcakes , Yum.
You are right, no heat at all. Big juicy pepper. More coming.

Grub · February 1, 2007

High volume producer alright...

Hey, check out this find!

http://www.fiery-foods.com/rbase/default.asp

You can enter NewMex fro Big Jims and get heapsa recipes...

Mantis · February 1, 2007

Great find. Isn't the web wonderful

Mantis · February 1, 2007

Cari Webb had a good opening round at the womens ozzie golf open eh. Go girl

**mdvpc** · February 1, 2007

Mantis-You can also try picking Numex Big Jim green, before it turns red. In New Mexico, the first harvesting and roasting occurs when the fruit is green-then later, we get red fruit and roast it. Most people say there is no difference in the taste, but some can appreciate a subtle difference. I cant tell the difference, but some can. Here is a link, if you want to read about the varities released by New Mexico State University: http://cahe.nmsu.edu/pubs/research/h...ture/RR719.pdf

With regard to the heat, its well known here that plants vary from no heat to medium-I have noticed this in my own garden. The link above says: "Pungency varied from plant to plant, with some plants producing mild pods and others producing hot pods."

cdntomato · February 1, 2007

Grub, keep an eye out for Madame Jeannette. She's HOT to trot in sauces. Also, jt and jf are connected to some HOThead-chefs as is SValli. The Finns are nuts about heat and phenom gardeners. If Mischka will forgive me, here are 2 links you might find useful ( and they link to others...):

Inferno (Mostly Finnish, but some of the forum is English)
http://www.saunalahti.fi/thietavu/

Virtual Pepper (lovely English/Italian site with an English forum)
http://www.virtualpepper.org/phpBB2/...m_lang=english

PS, Grub, I've found some 'signature' tomatoes for your Grublette. Will send you them when I receive them.

Best,
Jennifer

Grub · February 1, 2007

Thanks Jennifer,

Some very interesting reading on those websites... I have a lot to learn, that's for sure. Will Madam J. be hotter than Fatali? Yet to try one of my Fatalis, as they're only starting to turn red, but the bushes are truly loaded with them. Then there are the Chocolate Habs not too far away

Summer is excited at the prospect of a pressie from her Canadian tomato aunt

Hope you are well Jen. Best wishes from The Grubs.

February 1, 2007	#88
mdvpc Tomatoville® Moderator Join Date: Jan 2006 Location: San Antonio, Texas Posts: 4,386	Mantis-You can also try picking Numex Big Jim green, before it turns red. In New Mexico, the first harvesting and roasting occurs when the fruit is green-then later, we get red fruit and roast it. Most people say there is no difference in the taste, but some can appreciate a subtle difference. I cant tell the difference, but some can. Here is a link, if you want to read about the varities released by New Mexico State University: http://cahe.nmsu.edu/pubs/research/h...ture/RR719.pdf With regard to the heat, its well known here that plants vary from no heat to medium-I have noticed this in my own garden. The link above says: "Pungency varied from plant to plant, with some plants producing mild pods and others producing hot pods." __________________ Michael

Thread Tools
Show Printable Version Email this Page
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

January 28, 2007	#76
Grub Tomatovillian™ Join Date: Jan 2006 Location: Sydney, Australia Posts: 2,722	My front pepper bed has been so successful I just planted out the other bed running alongside the neighbours fence with... Front Garden Peppers 1. Tam Jalapeno 2. Sonora 3. Garden Salsa Hybrid 4. De Arbol 5. Cherrapeno 6. Kung Pao 7. Sonora 8. Hot Portugal 9. Mariachi 10. Cherrapeno 11. Tam Jalapeno 12. Jimmy Nardello 13. Garden Salsa Hybrid 14. Marconi Red 15. Aji Chachucha 16. Mulato Isleno Chile Pepper 17. Kung Pao 18. Joe’s Long 19. Mariachi PLUS IN POTS: Lipstick and Jimmy Nardello.

January 28, 2007	#77
Mantis Tomatovillian™ Join Date: Jan 2006 Location: Oz Posts: 1,241	You are a madman

January 28, 2007	#79
cdntomato Tomatovillian™ Join Date: Feb 2006 Location: Kingston, Ontario Posts: 554	I recognize some of those. Recipes and reports are required, pretty please. And congrats on the pocket-sized Grublette!!! She's a sweetie... and a potential hothead if you and Pepperina have your way. :>) Hugs from this side, Jennifer

January 30, 2007	#81
Grub Tomatovillian™ Join Date: Jan 2006 Location: Sydney, Australia Posts: 2,722	Just made the Home-Style Inner Beauty Hot Sauce using 16 large oranhe habs. Very nice indeed, sweet, hot and balanced. I reckon it'd be a corker with bangers. Also great for burgers and meatbally thingies, corned beef sandwiches, and cheese sandos.