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

[Tropicalgrower]

I'm a chili pepper wuss.I'd like to venture out a tad and try something on the "medium warm' side.I want something with good flavor.If a Jalapeno is a 1,and a Bhut is a 10,what would you folks suggest for a 3?

My Aconcaqua seed up and disappeared on me,so I'm thinking to order some Corno Di Toro instead.I can't see ordering 1 packet of seeds,so thought this might be an opportunity to chance it on a warmer type pepper.

I don't think I want a Hab.LOL

Suggestions?

[ContainerTed]

Serrano and possibly Poblano come to mind quickly. Serrano is just a bit hotter than jalapeno, but has a lot of flavor going for it. If you're making chili, you can use mixes to achieve the flavors and especially the heat. I, too, am a self-professed chili wimp. But I love the chili we make here.

In an 8 quart pot, we put two packets of chili mix - one "Original" and one mild. Then the DW opens the spice cabinet and begins her magic. Primary thing is that she controls the heat by varying the packets. We put diced tomatoes, onions, meat, and beans (among other things) in our version. Not so "home made from scratch" by some standards, but it sure tastes good.

[Worth1]

How are you eating these peppers?

Worth

[Tropicalgrower]

Originally Posted by ContainerTed

Serrano and possibly Poblano come to mind quickly. Serrano is just a bit hotter than jalapeno, but has a lot of flavor going for it. If you're making chili, you can use mixes to achieve the flavors and especially the heat. I, too, am a self-professed chili wimp. But I love the chili we make here.

In an 8 quart pot, we put two packets of chili mix - one "Original" and one mild. Then the DW opens the spice cabinet and begins her magic. Primary thing is that she controls the heat by varying the packets. We put diced tomatoes, onions, meat, and beans (among other things) in our version. Not so "home made from scratch" by some standards, but it sure tastes good.

Sounds good Ted.I also wonder about the Aji Dulce.I am not completely sure that I care much for Habanero flavor is all.My problem?I look at seed sites,and then I get the "gotta haves".LOL SheeSheeto is now on the list having replaced the Padron.I actually have Poblano seed,so I will be testing that one later in the year.

Originally Posted by Worth1

How are you eating these peppers?

Worth

Heyya Worth!
I need to start making my own salsa.Buying the prepared is getting too expensive.I don't plan on eating them out of hand,but I will be using them for seasoning dishes and salsa.There is very little choice here for peppers,so I thought I should try something a little out of my comfort zone.

[Worth1]

Originally Posted by Tropicalgrower

Sounds good Ted.I also wonder about the Aji Dulce.I am not completely sure that I care much for Habanero flavor is all.My problem?I look at seed sites,and then I get the "gotta haves".LOL SheeSheeto is now on the list having replaced the Padron.I actually have Poblano seed,so I will be testing that one later in the year.



Heyya Worth!
I need to start making my own salsa.Buying the prepared is getting too expensive.I don't plan on eating them out of hand,but I will be using them for seasoning dishes and salsa.There is very little choice here for peppers,so I thought I should try something a little out of my comfort zone.

Now that I know what you are going to do with them I can give you a list of must have salsa peppers.
http://www.tomatogrowers.com/BULGARI...ductinfo/9022/

http://www.tomatogrowers.com/CHILE-D...ductinfo/9250/

http://www.tomatogrowers.com/JAMAICA...ductinfo/9557/

http://www.tomatogrowers.com/JAMAICA...ductinfo/9831/

http://www.tomatogrowers.com/LEMON-D...ductinfo/9193/

http://www.tomatogrowers.com/GUAJILLO/productinfo/9638/

http://www.tomatogrowers.com/ANCHO-S...ductinfo/9272/

Take a look and we will talk.
I dont like the Hab taste either.

Worth

[Tropicalgrower]

Hey Worth!

I dunno.I read up on those you listed,and the Guajillo is the only one I would be brave enough to try.Always wanted to grow out the Lemon Drop..but I know it will be too hot.I'm the guy that pushes the button marked "Do Not Push This Button",and will just HAVE to try a bite,and then I will be unhappy with my selection (and lack of control)

I already have some Ancho seeds that will be headed over here very soon.

Thanks for the suggestions

[Tropicalgrower]

Ted:

I had looked at the Serrano too.I somehow got the idea that it was much hotter than the Jalapeno.Maybe I should consider that one also.Problem is,I only have limited room,and cant try them all.(although I would like to)

[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.

[Worth1]

Originally Posted by Tropicalgrower

Hey Worth!

I dunno.I read up on those you listed,and the Guajillo is the only one I would be brave enough to try.Always wanted to grow out the Lemon Drop..but I know it will be too hot.I'm the guy that pushes the button marked "Do Not Push This Button",and will just HAVE to try a bite,and then I will be unhappy with my selection (and lack of control)

I already have some Ancho seeds that will be headed over here very soon.

Thanks for the suggestions

I dont like screaming hot either.
What you do is use these sparingly in your salsa as they add heat without killing the other flavors.
The Chili Arbol is for powder and cooking whole as in stir fry.

You should try the Bulgarian carrot finely chopped in ice cream.
None of these have the pungent flavor of Habs

[Old chef]

I grew Rocotillo peppers this year for the first time. It is in the habanero family with a milder kick. Nice pineapple/ floral flavor with much less heat. I am using it for salsas. Very prolific
Old Chef

[Tropicalgrower]

Originally Posted by Old chef

I grew Rocotillo peppers this year for the first time. It is in the habanero family with a milder kick. Nice pineapple/ floral flavor with much less heat. I am using it for salsas. Very prolific
Old Chef

Would you believe that I had a pack of seeds of Rocotillo,and not 1 of them germinated?That seed is 3 years old and held in the fridge.0% germination.They have been in the starter mix for 3 weeks,no sign of life....yet.

[Gerardo]

I second Worth's suggestion of Bulgarian Carrot. Mine have a little more punch than Serranos and have an excellent flavor profile. Devein/deseed and that should help control the heat.

I've had great luck with Czech Black. Pretty, versatile, good productivity, almost a vinegar note to it, and well below a hot jalapeño/serrano. Great in beans.

Many many peppers to choose from other than jalapeños.

[Worth1]

I dont see any need to refrigerate seeds and have sprouted very old seeds of all kinds that were kept in the hot garage.
If you can find seeds Rocoto is also a good one.
It is like a little thick walled bell pepper but with a little heat.
Worth

[Kikaida]

Just getting into peppers myself and shockingly enough, those orange habaneros from my local grocery chains are REALLY tasty. A lot of chili-heads put them down as not being hot enough, hybridized to be weak and you know what? That's great! I don't want to blow out my taste buds, I'm not a chili-head but still want good flavor. These may not be a true representation of "real" habaneros but as I said, I'm not ready for the "real" thing yet and those were a great introduction into what a fruity pepper tastes like. Mango, peach and pineapple notes are very obvious with these guys.
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One store was selling ghost chilies for $2.99 EACH...and they were sold out! There sure is demand out there although I'm a long way from trying one of those.
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[montanamato]

Fresno