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

[Worth1]

Originally Posted by montanamato

Fresno

I really like the Fresno.
Here are a few seeds I collected from the red ripe ones I bought.
The black seeds on the right are orange Manzano/rocoto.
Worth
IMG_20150921_17209.jpg

[fonseca]

Ancho/Poblano is one of my favorites, great in salsa, stir fry, pizza and salads. Last year mine got extremely spicy towards the end of Summer, but for the most part they have a lot less heat than jalapeno and are a good bell pepper substitute with a mild heat. .5 on your scale.

Speaking of spicy, I have had Serrano get really ridiculously hot as well. Seeds from Botanical Interests. The ones you get in stores must be picked very early, because they don't come close. 4 on your scale.

You should look at some of the "NuMex" peppers. Big Jim is a fun one to grow. I haven't tried stuffing any yet, but they are certainly big enough. They aren't too hot, probably a 1/10.


If you don't like the habanero flavor, you will also dislike Aji Dulce, Trinidad Perfume and Tobago Seasoning. They all have that unique habanero taste that some people find soapy.

Lemon Drop has been my favorite this year. Great in tuna salad and seafood soup. I would call them a 3/10 on your scale, it's a "fast heat" like cayenne. I'm drying a bunch, hopefully their unique flavor will carry over to spice rubs.

I grew Corno di Toro for the first time this year. Great frying pepper. I remove the skins, cut them into strips and pan fry in garlic-infused olive oil. Delicious tossed with pasta or on pizza.

I've already found a few new ones to try thanks to Worth's comments on this forum.

[AlittleSalt]

Anaheim is a milder heat and very easy to grow. Cherry Bomb and Chocolate Cherry Bomb both have good flavor and are about half as hot as a Jalapeno. and the ones mentioned above.

[Tropicalgrower]

Originally Posted by Worth1

I really like the Fresno.
Here are a few seeds I collected from the red ripe ones I bought.
The black seeds on the right are orange Manzano/rocoto.
Worth
Attachment 53337

My gosh Worth.Maybe you should open up a storefront on the Ebayski.

Trop

Originally Posted by fonseca

Ancho/Poblano is one of my favorites, great in salsa, stir fry, pizza and salads. Last year mine got extremely spicy towards the end of Summer, but for the most part they have a lot less heat than jalapeno and are a good bell pepper substitute with a mild heat. .5 on your scale.

Speaking of spicy, I have had Serrano get really ridiculously hot as well. Seeds from Botanical Interests. The ones you get in stores must be picked very early, because they don't come close. 4 on your scale.

You should look at some of the "NuMex" peppers. Big Jim is a fun one to grow. I haven't tried stuffing any yet, but they are certainly big enough. They aren't too hot, probably a 1/10.


If you don't like the habanero flavor, you will also dislike Aji Dulce, Trinidad Perfume and Tobago Seasoning. They all have that unique habanero taste that some people find soapy.

Lemon Drop has been my favorite this year. Great in tuna salad and seafood soup. I would call them a 3/10 on your scale, it's a "fast heat" like cayenne. I'm drying a bunch, hopefully their unique flavor will carry over to spice rubs.

I grew Corno di Toro for the first time this year. Great frying pepper. I remove the skins, cut them into strips and pan fry in garlic-infused olive oil. Delicious tossed with pasta or on pizza.

I've already found a few new ones to try thanks to Worth's comments on this forum.

That is sad to hear about the Trinidad Perfume having Habanero flavor.My Sis sent a bottle of that new Hab flavored Tabasco.I didn't care for it much,flavor wise.I wish I had tried the Lemon Drop tho.Glad you suggested it,as maybe I can try it next time.I was under the impression that it was like a 6 or a 7. A level 3 heat is no problem.Sad that I don't know if I could get an order sent in time to make it this year tho considering turn around times.I do have some Ancho to try out now which I am looking forward to.

Thanks for the help fonseca.

Trop

Originally Posted by AlittleSalt

Anaheim is a milder heat and very easy to grow. Cherry Bomb and Chocolate Cherry Bomb both have good flavor and are about half as hot as a Jalapeno. and the ones mentioned above.

I'll add those to the list of considerations Salty.I've went and ran out of time for this year.That gives me time to research the Chocolate Cherry and Cherry Bomb.I really should try the Anaheim too,they would likely be good roasted too...but maybe the Poblano would do well that way.

Thanks for the suggestions.

Trop

[fonseca]

I have a lot of lemon drop seeds from this year if you want some. They should be pure because I didn't grow any other c. baccatum.

[efisakov]

Originally Posted by fonseca

I grew Corno di Toro for the first time this year. Great frying pepper. I remove the skins, cut them into strips and pan fry in garlic-infused olive oil. Delicious tossed with pasta or on pizza.

I've already found a few new ones to try thanks to Worth's comments on this forum.

Was it red or yellow one? How was the production?
thanks

[Tropicalgrower]

Originally Posted by fonseca

I have a lot of lemon drop seeds from this year if you want some. They should be pure because I didn't grow any other c. baccatum.

That would be terrific..if you really don't mind,I'd love to grow some out.I sent you a pm..

Thank you.

[Worth1]

Originally Posted by fonseca

I have a lot of lemon drop seeds from this year if you want some. They should be pure because I didn't grow any other c. baccatum.

Actually you will get crosses with c. baccatum and other peppers.
But the crosses will be more sporadic.

Here is a chart that shows it and what to expect.
Worth

https://www.google.com/url?sa=t&rct=...JgW1sIwaZmvmaw

[Zenbaas]

Good thread.!
Do you get any peppers with a low heat while being a bit sweet..?

Me and the SO do enjoy Jalapeños quite a bit but it would be nice to have some different choices when making food/snacks.

[Worth1]

I think you might like Fresno it is hot but if allowed to turn red it isn't bad.
It is nowhere near as hot as a hot Jalapeno and takes less time to mature.
Worth.

[Zenbaas]

Originally Posted by Worth1

I think you might like Fresno it is hot but if allowed to turn red it isn't bad.
It is nowhere near as hot as a hot Jalapeno and takes less time to mature.
Worth.

Thanks Worth. I also see you recommended Yellow Banana in another thread.

Also how hot is Aji Amirillo as it seems very popular among the pepperheads

[Old chef]

I'll second Fresno. One of my favorites
Old chef

[Worth1]

Originally Posted by Zenbaas

Thanks Worth. I also see you recommended Yellow Banana in another thread.

Also how hot is Aji Amirillo as it seems very popular among the pepperheads

The only Aji Amarillo I have eaten was from a can that was imported from Peru.
To me it was very fleshy and not that much heat.

I am looking forward to eating them fresh for the very first time this year.
The red Rocoto I bought was from there also in a can and it was fantastic too.

Worth

[BigVanVader]

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]

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.