Early, fleshy, hot ... any suggestions?

Raymondo · February 26, 2009

I'm on the look out for a good, early, hot, fleshy chilli for sauces. I like to make a batch of sauce each year to use as a condiment, in cooking etc. I have been buying red cayenne types for sauce but I'd like to grow my own. Any good ones out there folks?

Bitwise Gamgee · February 26, 2009

Hot is a relative term

, but I think most Jalapeño varieties would meet your requirements.

- Bitwise

montanamato · February 26, 2009

Fresno is the earliest hot pepper for me...A bit hotter and different flavored than jalapenos...
I like the New Mexico chilis for earliness...My favorites are Alcalde, Velarde, and Santa domingo....However, they are similar to chimayo and you have already tried that before so perhaps they are not fleshy enough...
Some of the early Italian frying types have heat...
This year I am trying to grow some more cooking peppers too...I have resorted to starting them earlier in the house, so I put out a plant already blooming...Just potted up San Luis Majorca, Lombak, Etna, Macskasarga, and Vallero...
Are pepper seeds allowed into OZ ? I have quite a stash if they are OK...

Jeanne

WVTomatoMan · February 26, 2009

The earliest cayenne type that I'm aware of is Ring of Fire. It is early, prolific, and tasty. It is a hit with the Pepper Pack so what else needs to be said?

Randy

Raymondo · March 6, 2009

Bitwise, yes, I guess the word hot is too general, or means different things to different people. I wouldn't make my sauce exclusively with Bulgarian Carrot, for example. The heat from them is a little dominating, not unpleasant mind you, just not what I want in a sauce.

Jeanne, yes, pepper seeds are still okay. I have tried Chimayo and it is certainly the earliest I've grow, but you're right, it's not fleshy enough for what I want. Perhaps I should try crossing it with a good fleshy, early pepper!

Randy, I'll look out for Ring of Fire for next season.

I'm thinking that perhaps what I should do is mix hot and sweet peppers for the sauce - sweet for the bulk and hot for the zip!

montanamato · March 6, 2009

Ray ....I think the mixing is a great idea...
I never liked the texture of salsa that only was made with thin walled hot chilis, so try to combine a lot of crunchier mild chilis with the hot and aim for a blend...

Jeanne

February 26, 2009	#1
Raymondo Tomatovillian™ Join Date: Jan 2006 Location: Saumarez Ponds, NSW, Australia Posts: 946	Early, fleshy, hot ... any suggestions? I'm on the look out for a good, early, hot, fleshy chilli for sauces. I like to make a batch of sauce each year to use as a condiment, in cooking etc. I have been buying red cayenne types for sauce but I'd like to grow my own. Any good ones out there folks? __________________ Ray

February 26, 2009	#3
montanamato Tomatovillian™ Join Date: Jan 2006 Location: Montana Posts: 1,038	Fresno is the earliest hot pepper for me...A bit hotter and different flavored than jalapenos... I like the New Mexico chilis for earliness...My favorites are Alcalde, Velarde, and Santa domingo....However, they are similar to chimayo and you have already tried that before so perhaps they are not fleshy enough... Some of the early Italian frying types have heat... This year I am trying to grow some more cooking peppers too...I have resorted to starting them earlier in the house, so I put out a plant already blooming...Just potted up San Luis Majorca, Lombak, Etna, Macskasarga, and Vallero... Are pepper seeds allowed into OZ ? I have quite a stash if they are OK... Jeanne Last edited by montanamato; February 26, 2009 at 12:37 PM. Reason: spelling

March 6, 2009	#5
Raymondo Tomatovillian™ Join Date: Jan 2006 Location: Saumarez Ponds, NSW, Australia Posts: 946	Bitwise, yes, I guess the word hot is too general, or means different things to different people. I wouldn't make my sauce exclusively with Bulgarian Carrot, for example. The heat from them is a little dominating, not unpleasant mind you, just not what I want in a sauce. Jeanne, yes, pepper seeds are still okay. I have tried Chimayo and it is certainly the earliest I've grow, but you're right, it's not fleshy enough for what I want. Perhaps I should try crossing it with a good fleshy, early pepper! Randy, I'll look out for Ring of Fire for next season. I'm thinking that perhaps what I should do is mix hot and sweet peppers for the sauce - sweet for the bulk and hot for the zip! __________________ Ray

February 26, 2009	#2
Bitwise Gamgee Tomatovillian™ Join Date: Jan 2007 Location: TN z6 Posts: 103	Hot is a relative term , but I think most Jalapeño varieties would meet your requirements. - Bitwise

February 26, 2009	#4
WVTomatoMan Tomatovillian™ Join Date: Jun 2006 Location: West Virginia - Zone 6 Posts: 594	The earliest cayenne type that I'm aware of is Ring of Fire. It is early, prolific, and tasty. It is a hit with the Pepper Pack so what else needs to be said? Randy