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#16 |
Tomatovillian™
Join Date: Oct 2009
Location: Virginia Bch, VA (7b)
Posts: 1,337
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Anyone know of a source for Big Jim Legacy?
FaithHopeLove. I have grown gypsy. It's a hybrid that produced many peppers. You have to wait until they get really red. Taste good, but not my favorite. |
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#17 |
Tomatovillian™
Join Date: Jan 2006
Location: Anmore, BC, Canada
Posts: 3,970
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Great report brokenbar!
I love Guajillo pepper too - I need to regrow it again next year. I agree on Cayenne Long Think Red - it is so prolific, we loved it. Most of our peppers are producing huge crops this year, it must be the alfalfa meal we put into the pepper beds. I had a few Super Shephards 1' long! And Chinese Giants are giants ![]() But I was very impressed with a pepper I got from Geza in Hungary called 'Karmen'. So big, so prolific, and so sweet and fragrant. Among the hots we loved Purple Jalapeno the most. It is hotter than any other Jalapeno we tried, and so aromatic - perfect to slice thinly into tomato salad.
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#18 | |
Tomatovillian™
Join Date: Jan 2009
Location: South Of The Border
Posts: 1,169
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http://www.chileseedusa.com/order_ch...pper_seeds.htm
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#19 | |
Tomatovillian™
Join Date: Jan 2009
Location: South Of The Border
Posts: 1,169
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#20 | |
Tomatovillian™
Join Date: Oct 2009
Location: Virginia Bch, VA (7b)
Posts: 1,337
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#21 |
Tomatovillian™
Join Date: Jan 2009
Location: South Of The Border
Posts: 1,169
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Glad to help! These are the peppers I use , along with tomatillos, in my Salsa Verde. The Legacies seemed to have thicker skin then some of the other Big Jim's. I think they added a lot to the body of my Salsa Verde.
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#22 |
Tomatovillian™
Join Date: Feb 2011
Location: Alpine, Calif. in winter. Sandpoint Lake, Ont. Canada summers
Posts: 850
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The plus and minus
I got a great crop of Pablanos and was really looking forward to them as the best chili relleno I ever tasted used Pablanos and not Anaheims, but my wife says chili relleno is too much work and all went to waste. I have not had good luck growing Big Bertha, but have an abundant crop of jalapenos for poppers and salso. Habaneros did well. As to tomatillos, I must be the only person that can't seem to grow them. I have to buy them and the cashiers never know what the heck they are!! |
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#23 |
Tomatovillian™
Join Date: Mar 2009
Location: CA
Posts: 494
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#24 | |
Tomatovillian™
Join Date: Jan 2009
Location: South Of The Border
Posts: 1,169
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![]() Quote:
Letting REALLY GOOD POBLANOS go "Un-Chili-Rellen-oed" should be against the law! ![]() ![]()
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"If I'm not getting dirty, I'm not having a good time." Last edited by brokenbar; September 16, 2013 at 01:25 AM. |
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#25 |
Tomatovillian™
Join Date: Jan 2009
Location: South Of The Border
Posts: 1,169
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Dak, I said it poorly...I meant the "meat" was thicker/firmer...I have not had to peel them.
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#26 |
Tomatovillian™
Join Date: Mar 2009
Location: CA
Posts: 494
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Sounds better and better. What's your favorite pepper for chile rellenos? (hope you're no where near that storm that's causing so much damage in Mexico)
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#27 |
Tomatovillian™
Join Date: May 2012
Location: SF Bay area Z9a
Posts: 821
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Chili rellenos...one of the greatest gifts to the world. And yes, Poblanos por favor.
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#28 |
Tomatovillian™
Join Date: Jan 2009
Location: South Of The Border
Posts: 1,169
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Got some wind but that as it...For Chili Relleno, Poblano peppers or Mulatto Isleno, which is a nearly black variety of Poblano. The Mulatto Isleno is sweeter and when dried, can be used, along with Pasilla Bajio for mole.
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#29 | |
Tomatovillian™
Join Date: Feb 2006
Location: Hampton, Virginia
Posts: 1,439
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May God Bless you and my Garden, Amen https://www.angelfieldfarms.com MrsJustice as Farmer Joyce Beggs ![]() |
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#30 |
Tomatovillian™
Join Date: Jan 2009
Location: South Of The Border
Posts: 1,169
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I don't think I have ever had such a dramatic looking pepper plant when it is loaded with curly red fruit! I just like looking at them! Also, the more I picked, the more fruit they set. I am really pleased at how quickly they turn red...heck...I would grow them just to look at them!
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