Searching for the perfect pepper

[Nan_PA_6b]

DH has requested a pepper of mild heat for next year.

*1000-4000 Scovilles.
*Very productive.
*Heat uniform throughout the flesh, not concentrated in the seeds.
*Good taste separate from the heat.
*Fruit not very big (max 3" in the longest direction)
*Cute is a plus.

Will be used fresh, in pickling, cooking, fermenting.

Thanks in advance

Nan

[HudsonValley]

Hawaiian Sweet Hot pepper is nice. I don’t have seeds left, but I’m fairly sure I got them from Trade Winds.

[Nan_PA_6b]

I just looked that one up; sounds like a contender. Thanks!

[KarenO]

Hi Nan, My favourite pepper for actual flavour is Leutschauer Paprika. It is very sweet and fruity with reasonably mild heat.
Karen

[oakley]

Aji Amarillo. I was pepper challenged for years. Focused a coupled years
ago by starting seed in February and topping. BabyAji from Artisan has been a
game changer. 2-300 tiny 2 inch fruits from one plant in a deck 5gallon.
One junk extra tiny plant I stuck in with an herb pot of basil and tarragon.
Gorgeous plant. Not large but nice canopy of fruit...3 dozen harvested and now
full of more fruit that I will bring inside for the holidays.

And long keepers. A bag in the fridge from a few weeks ago is still fresh. I
froze a bag. Home at midnight from work I had one fresh with a beer. Good heat
and sneaky but not killer. Wish I had photographed the development. ...
of the plant, the harvest, and the new fruit now October 23rd.

[zipcode]

Probably a milder Jalapeno then?
The Japlapeno is not a terribly good tasting pepper unfortunately, but it kinda does fit the rest of the requirements. Also depends a lot at what stage you plan to use the peppers. To really cover all sorts of uses, from pickling to frying to raw, I personally think you need around 3 very good varieties.

[SQWIBB]

I like the Poblano, especially if roasting.
extremely productive, easy to grow, seems to hang on later than most of my other peppers.

Flavor is average

Great for stuffing too, "Chile relleno".
I like to smoke and dry when they are red.
I roast and can some every year and will also roast and freeze some for burger toppings, chopped in spaghetti sauce, in stews, etc...
This year I used a few in my Hot Pepper Jam.


I have a large batch that I'll be harvesting first frost.

[SQWIBB]

Here is everything I could find on my Poblano's

• October 8th, 2018

• July 7th, 2018

• July 12, 2017 Aquaponic Poblano

• Aquaponic Poblano's July 12th, 2017

• Poblano Grill cheese with egg.

• September 1st, 2018

• September 14th, 2018

• September 29th, 2018

• October 7th, 2018

• Stuffed Poblanos

• Dehydrated

• Chile Releno.

[Rajun Gardener]

Originally Posted by Nan_PA_6b

DH has requested a pepper of mild heat for next year.

*1000-4000 Scovilles.
*Very productive.
*Heat uniform throughout the flesh, not concentrated in the seeds.
*Good taste separate from the heat.
*Fruit not very big (max 3" in the longest direction)
*Cute is a plus.

Will be used fresh, in pickling, cooking, fermenting.

Thanks in advance

Nan

You need to give Aleppo peppers a try. I have about 100 seeds if anyone else would like to try it. I have 2 plants going now and it might make another flush of peppers if we don't have a freeze, if they do make I'll send you some fresh peppers to taste.


https://www.superhotchiles.com/produ...-pepper-seeds/

[PNW_D]

Tania has one that seems to fit most of your wish list - Cserko

http://tatianastomatobase.com/wiki/C...b=General_Info

[bower]

Santa Fe. The one I've been growing is not "Grande" - fruit are about 2 inches long. Ripens yellow - orange - red and the best part, it is good at all stages of ripeness.


Alma Paprika is one you'd like, Nan, for the cuteness and thick juicy fruity flesh! It has a short lived heat which is nice too. Not quite as prolific as Santa Fe, but ymmv. These need to be red ripe for flavor.



I love the Italian pepperoncini I got from West Coast seeds, which is barely hot but really tasty and not unpleasant at unripe stages. And Guajillo is a favorite for flavor. And Pasilla was prolific and fun. But all of these are long and skinny peppers, might not pass the short and cute test.
I think I'd better start some peppers.. my seeds are getting old!

[Hunt-Grow-Cook]

Originally Posted by Rajun Gardener

You need to give Aleppo peppers a try. I have about 100 seeds if anyone else would like to try it. I have 2 plants going now and it might make another flush of peppers if we don't have a freeze, if they do make I'll send you some fresh peppers to taste.


https://www.superhotchiles.com/produ...-pepper-seeds/

I second these. Its a compact plant, easy to grow, and delicious when dried into flake or roasted. Might not be as universal as some others, but its flavor alone is worth the space. Id also recommend Petit Marseillais for something a little sweeter and better suited for fresh eating, salads, etc. Also very compact. And if you are wanting to add an Aji type into the mix, Sugar rush cream is on the smaller side compared to most Ajis, not hot, and super productive, and great for pickling.

[Nan_PA_6b]

Thank you all so much for your suggestions. I'm researching your recommendations now...