jalapenos

[wifezilla]

The only peppers that ever grew well for me where yellow Hungarian Hot Wax peppers. Of course, I can never find them around here anymore...LOL

 

[davaroo]

The only peppers that ever grew well for me where yellow Hungarian Hot Wax peppers. Of course, I can never find them around here anymore...LOL

Ahh, but you can find the seed on the internet

 

[Broke Down Ranch]

I don't know about anywhere else but here I've had pretty good success with the jalapeno's. I have 6 of the TAM plants and 6 of the regular plants - picked peppers today and got half of a 5 gallon bucket from each type (this is my 2nd picking). Our soil is pretty heavy so I amended with lots of goat poop mixed with hay. I also made a raised bed that I *never* walk in and I keep it all very well watered. My peppers are doing very well this year.

 

[obsessed]

Ok, so can anyone recommend so salsa worthy peppers?. I usually use serranos in my salsa because you can count on the kick of a serrano. I also like yellow peppers fried in some oil with lemon and salt with beans to taste.

The thing about chosing a pepper is that it is easy to be overwhelmed. I look through the varieties and get all confused and lost. It is like tomaotes.

 

[Broke Down Ranch]

It just depends how hot you want it. For flavor with a little bite you can't go wrong with the jalapeno. If you like it hotter then throw in a habanero. Personally, I don't care too much for the serrano simply because there is more heat than flavor. Habanero's are too hot for me but if combined with a TAM jalapeno you can have the pepper flavor with the heat. If you like it really mild then use mostly bell peppers and New Mexico green chile's. A new pepper I have tried this year is the corno di toro - it's an Italian sweet pepper that is much like the bell only the walls are not as thick and there is no bitter aftertaste (I actually like it a lot)....

 

[wifezilla]

Ahh, but you can find the seed on the internet

Since it has taken me until this spring to learn how to properly start seeds indoors, I can actually do this next year

 

[davaroo]

Ahh, but you can find the seed on the internet

Since it has taken me until this spring to learn how to properly start seeds indoors, I can actually do this next year

Thats the spirit! Plan ahead!!

 

[davaroo]

Ok, so can anyone recommend so salsa worthy peppers?. I usually use serranos in my salsa because you can count on the kick of a serrano. I also like yellow peppers fried in some oil with lemon and salt with beans to taste.

The thing about chosing a pepper is that it is easy to be overwhelmed. I look through the varieties and get all confused and lost. It is like tomaotes.

Salsa's are about the melding of flavor combinations. No one flavor should overpower the other.
I select jalapeno's for this purpose, because they have the pepper bite - but also the flavor.

I prefer what the Mexicans call Salsa Bandera, 'salsa cruda' or 'pico de gallo.' Jalapenos are just right for this.

 

[obsessed]

Davroo - I totally dig the pico del gallo but never want to spend the time chopping. I usually make my salsa by putting everything in a cast iron pan and letting them "roast". Everything includes garlic (a lot), onion, tomatoes or tomatillo, cilantro (sometimes yes somtimes no) and peppers (Serrano or Jalapeno). Then I just blend them. Then salt and pepper to taste. When I use the Jalapeno it is usually mild enough for my 4 year old to eat. Mild being relative though cause he likes it spicy.

 

[davaroo]

Davroo - I totally dig the pico del gallo but never want to spend the time chopping. I usually make my salsa by putting everything in a cast iron pan and letting them "roast". Everything includes garlic (a lot), onion, tomatoes or tomatillo, cilantro (sometimes yes somtimes no) and peppers (Serrano or Jalapeno). Then I just blend them. Then salt and pepper to taste. When I use the Jalapeno it is usually mild enough for my 4 year old to eat. Mild being relative though cause he likes it spicy.

The term Spanish term 'cruda' means raw or rough - no cooking. I think I like the sound of yours, though. It strikes me as something very complex for the roasting step you add.
What I'm usually after is a relish, as opposed to a sauce. Something like a fresh chutney; that's what pico de gallo is*. I just put all the ingredients:

Tomatoes - 1 part
Onion - 1/2 part
Garlic - 1/8 part
Cilantro - 1/8 part (ALWAYS include cilantro)
Jalapenos- 1/4 part
lime juice and salt

...into a food processor and pulse it a few times.
These are not cast in stone, and the proportions vary. I may use canned tomatoes, or chipotle peppers.
But they are immutable - leaving any of them out only leaves you with excuses.

* I've been told that some Mexicans call this, Salsa Bandera, or "flag salsa," because of the colors: red (tomatoes), green (chiles/cilatro) and white (onions) - like the Mexican flag.

"Pico de Gallo" means 'roosters beak', which has yet to be explained to me by any native latino. It seems no one knows why...