Pick a peck of pickled peppers....

[seedcorn]

How hot are the big jims? They look much larger than chili's.

What do you do w/so many habaneros?

How do the sweet italians taste vs banana?

 

[Broke Down Ranch]

How hot are the big jims? They look much larger than chili's.

What do you do w/so many habaneros?

How do the sweet italians taste vs banana?

The Big Jim's are not "chili's". They are chile's - believe it or not, there's a big difference. They vary in heat from medium-mild to somewhat hot. The Sandia's are of the same species as the Big Jim's only smaller and much hotter. I think the Sandia's are one of the hottest of the green chile strain of peppers. Mine are actually small as the average size for a Big Jim is 8". Most excellent flavor and makes a hamburger to die for!

Well, the habanero's will mostly be frozen and once I'm done with this year I shouldn't need to grow them for a few years. Even the Hispanic guys yesterday were afraid of them

The Corno Di Toro are fantastic. They have a milder flavor than a bell pepper with a thinner skin and a mild heat. I love the spaghetti sauce I canned that was made with these. Really a must-have for folks that appreciate bell peppers.

 

[big brown horse]

WOW!!!

Ok you might be the person to ask. Has Texas A&M made the jalapenos less hot over the decades? Or was this just a rumor? I'm from TX and the old timers swore that A&M made them more mild.

 

[Broke Down Ranch]

There is a jalapeno that is milder called a TAM jalapeno. Fabulous pepper! Has great flavor and JUST enough heat to know it's a jalapeno. Will probably be the only "hot" pepper I grow next year since I will have so many "hotties" in the freezer from this year.

 

[obsessed]

oh no please don't stop.... I need somthing to strive for....

 

[big brown horse]

There is a jalapeno that is milder called a TAM jalapeno. Fabulous pepper! Has great flavor and JUST enough heat to know it's a jalapeno. Will probably be the only "hot" pepper I grow next year since I will have so many "hotties" in the freezer from this year.

TAM stands for Texas A&M. Well that answers it then, there is one variety diluted by the aggies, but the rest of the jalapenos are just as hot as they used to be?

Well DrakeMaiden I was at least partially correct!!

Anyway your peppers are beautiful! Almost makes me miss Texas! Though in Houston today it was 88 but it felt like 100 with a dew point of 75, so nah, I really dont miss them peppers too much! I always say "Ya gotta be tough to live in TX!"

 

[digitS']

. . . took the download time to see all those wonderful peppers. Good Job!!

I like to grow the smaller peppers since they seem to be the ones that have enuf time to mature up here near 49North. Still, the Italian Sweets are a favorite and if you can just get them to start turning red in the garden - they will fully mature hanging in the kitchen.

Can't go the habaneros . . . just can't. The little Thai hots are acceptable only if I can more-or-less lose the pepper in the rest of the dish. Of course, that means that I may actually eat it . . . by accident
!
Super Chili's are a little larger and a little safer. Altho' a friend gave us some seeds this year from her Thai hybrid something-or-other. Shouldn't have planted them - about 3 plants were what was expected but one had these big red flames shooting out of the middle of the foliage by the end of the season. Of course, I had to try one . . . . Good Goobly Goop !! Luckily, there was a cucumber to suck on close at hand out there in the garden!

One year I grew mild/mild/mild Fooled You Jalapeo with my regular Jalapeo M. Another accident in the kitchen waiting to happen . . . .

A BIG find this year for this wimp was Fushimi Sweet peppers. I was eating on those plants for months. Assume they turn red at maturity but the skinny little green peppers were so good! They even had more flavor than the Marconi which seemed just amazing to me.

Steve

 

[Broke Down Ranch]

. . . took the download time to see all those wonderful peppers. Good Job!!

I like to grow the smaller peppers since they seem to be the ones that have enuf time to mature up here near 49North. Still, the Italian Sweets are a favorite and if you can just get them to start turning red in the garden - they will fully mature hanging in the kitchen.

Can't go the habaneros . . . just can't. The little Thai hots are acceptable only if I can more-or-less lose the pepper in the rest of the dish. Of course, that means that I may actually eat it . . . by accident
!
Super Chili's are a little larger and a little safer. Altho' a friend gave us some seeds this year from her Thai hybrid something-or-other. Shouldn't have planted them - about 3 plants were what was expected but one had these big red flames shooting out of the middle of the foliage by the end of the season. Of course, I had to try one . . . . Good Goobly Goop !! Luckily, there was a cucumber to suck on close at hand out there in the garden!

One year I grew mild/mild/mild Fooled You Jalapeo with my regular Jalapeo M. Another accident in the kitchen waiting to happen . . . .

A BIG find this year for this wimp was Fushimi Sweet peppers. I was eating on those plants for months. Assume they turn red at maturity but the skinny little green peppers were so good! They even had more flavor than the Marconi which seemed just amazing to me.

Steve

Oh, those habanero's are too much for me too. Matter of fact, I don't really know ANYONE that will just munch one. But when I want to make some really HOT salsa I can throw a handful of these in as opposed to 10X as many jalapenos and it gets the heat in there without pepper overload. With all the peppers I have harvested this year I think next I will only grow the TAM jalapeno, sweet banana, bells, and corno's (you really can't beat the corno's in spaghetti sauce).