Salsa Ingredients - Page 3

Mantis · February 12, 2006

Good one Fusion LOL. I have two young daughters so some searingly hot peppers in the patch might be in order

Failing that there is always a baseball bat

Grub · February 12, 2006

Hey Mantis,

I had a nice load of Jalapenos and then after that scorching 46C day all the tips were burnt and, even though it's reshooted, the leaves are kind of gnarled and not a lot of good growth.

Habernero, the orange bomb, is on the other hand loaded. Gosh they are hot. Golly I love that taste and flavour. Good website there and will look for another recipe for this evening, perhaps using cherry tomatoes.

Can't wait to try some others now. The Rocotos sounds great, even if they are smaller bells than I previously thought. Thanks JT

Mantis · February 12, 2006

Hi Grub
How big do the Jalapenos get?? I have quite a few on but the biggest so far is only about 2 inches long.
Been tempted to try a Habernero but not sure if I could stand the heat. Jalapenos might do me I think

Come winter when they shut down I am going to dig them and put them in largish pots in the greenhouse. Hopefully I will get some earlier ones in there next summer.

Catntree · February 12, 2006

A couple others, along the lines of Jalapeno, that I enjoy growing are : Fresno- a red with heat of jalapeno and a bit more sweetness/fruitiness, and Santa Fe Grande- yellow; maybe a bit milder than jalapeno....both nicely productive, here.

Grub · February 13, 2006

Manto,
Mine turned from green to red when they were about three inches long, so you probably haven't got that long to wait. But I notice the bought ones for Mex. foods that are pickled in a jar are always green so maybe if they don't ripen, which I'm sure they will, you can harvest them green.

The habs are so very hot. They are dangerous. But the smell is wild and the taste is great. So thanks Cat for the heads-up on some other milder but flavourful types to grow. I think one needs a big mix of peppers as they do tomatoes

At least that's my argument

Mantis · February 13, 2006

Grub
Sounds like I could pick a couple now then, thanks.
Perused tomatogrowers list of peppers last night and 6 have been ordered

Ther are :

Anaheim
Garden Salsa Hyrid
Mariachi Hybrid
NuMex Big Jim
Tam Jalapeno
Sonora

Selected for different heats mainly, so I can figure out the amount of heat I prefer. Should be fun.

Grub · February 13, 2006

They sound great,Manto.

How about I pick six of mine including sweet peppers, bearing in mind the hots can't be madly hot, and we swap and compare notes?

Grub

Mantis · February 13, 2006

Consider it done. This is getting as bad as the tomato maddness

Grub · February 13, 2006

Okay, I'll try and buy some of those large Italian frying types, I have Chinese Giant (red), and will order some more. Are you waiting for next season or going greenhouse? I have some new ones coming by mail in a few weeks I hope. One including Fish.

Mantis · February 13, 2006

I reckon I might try sowing them and letting them overwinter in smallish pots in the GH. Then pot them onto bigger pots in late winter.
I'll send off seeds of my 6 when they arrive.

Grub · February 14, 2006

Ditto on the seed swap here. I might try and grow them through winter as well. But no green house, so in a warm spot

Mantis · February 14, 2006

My goodness , the memory is failing. I knew I had bought a couple of sweet bell types from TGS a couple of years ago, so I checked the seed drawer. There are 7 of them, and a Jalapeno from Mr Fothergills that I haven't tried that is supposed to be very hot.
They are:

Red Beauty Hybrid
Ariane
Orange Sun
Early Sunsation Hybrid
Chocolate Beauty Hybrid
Purple Beauty
Corno Di Toro Red.

Grew Corno Di Toro last year and they gave me some really nice 6 - 8 inch long peppers, but they have no heat. Didn't grow them this year . Are these the Italian frying ones you were thinking of Grub? If so , I still have over 20 seeds.

cdntomato · February 14, 2006

Grub and Mantis, send me your snail addies. I will send you a selection of seasoning peppers. These are chinense peppers (habenero-types) with all the hab intense flavour but little to none of the heat. Use on their own or with habs to maintain the hab flavour without making a recipe too hot to handle.

Jennifer, a big fan of this unsung pepper group

Grub · February 14, 2006

Hi Jen,
Thanks for the offer they sound really great. I'll email you right away.

Manto,
I just did a pepper stocktake.

Besides the hot orange one I have growing, the Habernero and the Jalapeno, and these aforementioned varieties:

Capsicum annum Grif 1598 01 SD ex-China
Capsicum annum PI 159231 01 SD ex-USA

C.pubescens Dwarf Orange Manzana
C.pubescens Yellow Rocoto
C.pubescens PI 585274 USDA Ecuador (her fave!!!)
C.pubescens Red Rocoto
C.pubescens PI 585275 Ecuador

I also have:
Kogsolai, a seemingly longish red, from Rosco in New Zealand
Marconi, a sweet red peppper 12in long from Tony in Orlando
Capsicum annum, Sweet Chocolate, ex-Diggers
Capsicum Chinese giant.

Capsicum annum PI 109252 01 SD - Turkey
Capsicum annum PI 178847 01 SD - Turkey.

So that's about 15 types, which warrants a dedicated Pepper Seed Box.

Cheers, Grub.

Mantis · February 14, 2006

Well gosh darnoodley.
Grub you are right into this pepper thing eh.
I feel the water under me getting deeper and think I need to do some serious googling.
Mantis *flailing arms about trying to stay afloat*

February 12, 2006	#32
Grub Tomatovillian™ Join Date: Jan 2006 Location: Sydney, Australia Posts: 2,722	Chill Chat Hey Mantis, I had a nice load of Jalapenos and then after that scorching 46C day all the tips were burnt and, even though it's reshooted, the leaves are kind of gnarled and not a lot of good growth. Habernero, the orange bomb, is on the other hand loaded. Gosh they are hot. Golly I love that taste and flavour. Good website there and will look for another recipe for this evening, perhaps using cherry tomatoes. Can't wait to try some others now. The Rocotos sounds great, even if they are smaller bells than I previously thought. Thanks JT

February 12, 2006	#34
Catntree Tomatovillian™ Join Date: Feb 2006 Location: Maine Posts: 177	A couple others, along the lines of Jalapeno, that I enjoy growing are : Fresno- a red with heat of jalapeno and a bit more sweetness/fruitiness, and Santa Fe Grande- yellow; maybe a bit milder than jalapeno....both nicely productive, here. __________________ Zone 4/5

February 13, 2006	#35
Grub Tomatovillian™ Join Date: Jan 2006 Location: Sydney, Australia Posts: 2,722	Jalapenos Manto, Mine turned from green to red when they were about three inches long, so you probably haven't got that long to wait. But I notice the bought ones for Mex. foods that are pickled in a jar are always green so maybe if they don't ripen, which I'm sure they will, you can harvest them green. The habs are so very hot. They are dangerous. But the smell is wild and the taste is great. So thanks Cat for the heads-up on some other milder but flavourful types to grow. I think one needs a big mix of peppers as they do tomatoes At least that's my argument

February 13, 2006	#37
Grub Tomatovillian™ Join Date: Jan 2006 Location: Sydney, Australia Posts: 2,722	Six of the Best They sound great,Manto. How about I pick six of mine including sweet peppers, bearing in mind the hots can't be madly hot, and we swap and compare notes? Grub

February 13, 2006	#39
Grub Tomatovillian™ Join Date: Jan 2006 Location: Sydney, Australia Posts: 2,722	Freaks Okay, I'll try and buy some of those large Italian frying types, I have Chinese Giant (red), and will order some more. Are you waiting for next season or going greenhouse? I have some new ones coming by mail in a few weeks I hope. One including Fish.

February 12, 2006	#31
Mantis Tomatovillian™ Join Date: Jan 2006 Location: Oz Posts: 1,241	Good one Fusion LOL. I have two young daughters so some searingly hot peppers in the patch might be in order Failing that there is always a baseball bat

February 14, 2006	#41
Grub Tomatovillian™ Join Date: Jan 2006 Location: Sydney, Australia Posts: 2,722	Okay Ditto on the seed swap here. I might try and grow them through winter as well. But no green house, so in a warm spot

February 14, 2006	#43
cdntomato Tomatovillian™ Join Date: Feb 2006 Location: Kingston, Ontario Posts: 554	Grub and Mantis, send me your snail addies. I will send you a selection of seasoning peppers. These are chinense peppers (habenero-types) with all the hab intense flavour but little to none of the heat. Use on their own or with habs to maintain the hab flavour without making a recipe too hot to handle. Jennifer, a big fan of this unsung pepper group

February 14, 2006	#44
Grub Tomatovillian™ Join Date: Jan 2006 Location: Sydney, Australia Posts: 2,722	My Pepper Inventory Hi Jen, Thanks for the offer they sound really great. I'll email you right away. Manto, I just did a pepper stocktake. Besides the hot orange one I have growing, the Habernero and the Jalapeno, and these aforementioned varieties: Capsicum annum Grif 1598 01 SD ex-China Capsicum annum PI 159231 01 SD ex-USA C.pubescens Dwarf Orange Manzana C.pubescens Yellow Rocoto C.pubescens PI 585274 USDA Ecuador (her fave!!!) C.pubescens Red Rocoto C.pubescens PI 585275 Ecuador I also have: Kogsolai, a seemingly longish red, from Rosco in New Zealand Marconi, a sweet red peppper 12in long from Tony in Orlando Capsicum annum, Sweet Chocolate, ex-Diggers Capsicum Chinese giant. Capsicum annum PI 109252 01 SD - Turkey Capsicum annum PI 178847 01 SD - Turkey. So that's about 15 types, which warrants a dedicated Pepper Seed Box. Cheers, Grub.