Pepper notes from 2018, planning for 2019
Mar 3, 2019 12:00:25 GMT -5
Mumsey and deckman22 like this
Post by davidjp on Mar 3, 2019 12:00:25 GMT -5
Mumsey
They mostly are. I really have difficulty growing large bell peppers, its too hot here really, I suspect you probably could but I haven't found a way or experimented too much. Might try shade cloth one day
Aji crystal - small hot southern American pepper that has a nice citrus taste that I like in salsa, have grown quite a bit previously and does well for me. Pretty hot but not bad , more than jalapeno
Aji Amarillo Grande -haven't grown before but I suspect its similar to the aji crystal, apparently very popular in Peru
Red biquinho - only had one plant previously , bird beak pepper popular in Brazil I think , mostly used for pickling, cute little not that hot peppers
Thai Chile, Vesuvius, full moon, very hot I make quite a bit of Thai type food so I use these for curry pastes etc
Hot rod Serrano, pretty hot used for salsa mostly, I also pick a bunch and just freeze whole and use as needed as hot green chilis through the year
Jalafuego, standard jalapeño type
Tibetan lhasa, haven't grown before but my seedlings are very vigorous and I think its a cayenne type fairly hot pepper
Numex nematador, cayenne type that is supposedly resistant to nematodes
Stocky red roaster- Sweet red peppers, I like grilling and using them like that
Basque never grown before but I think a medium roasting pepper. its the espalette pepper apparently, has protected domain status in europe
Yummy belles small sweet pepper that seem to do well
Early perfect Italian- another sweet pepper
Numex Sandia and big Jim- not grown before want to be able to make some green chilli
Bulgarian carrot small hot pepper not grown before
Padron, small Spanish tapas pepper. I really like these, they are marginally hot but the occasional one or if the weather changes they can get very hot, tossed in a frying pan until they start to blister and sprinkled with sea salt they make a great appetiser. Its like playing pepper roulette
Realistically I could get away with maybe 4 or 5 types perhaps, aji crystal,jalapeno for salsa; Thai Chile for curry pastes and a sweet roasting type. Padrons are always good but a quick spike in temps and watch out.
I like the variety and testing them out
They mostly are. I really have difficulty growing large bell peppers, its too hot here really, I suspect you probably could but I haven't found a way or experimented too much. Might try shade cloth one day
Aji crystal - small hot southern American pepper that has a nice citrus taste that I like in salsa, have grown quite a bit previously and does well for me. Pretty hot but not bad , more than jalapeno
Aji Amarillo Grande -haven't grown before but I suspect its similar to the aji crystal, apparently very popular in Peru
Red biquinho - only had one plant previously , bird beak pepper popular in Brazil I think , mostly used for pickling, cute little not that hot peppers
Thai Chile, Vesuvius, full moon, very hot I make quite a bit of Thai type food so I use these for curry pastes etc
Hot rod Serrano, pretty hot used for salsa mostly, I also pick a bunch and just freeze whole and use as needed as hot green chilis through the year
Jalafuego, standard jalapeño type
Tibetan lhasa, haven't grown before but my seedlings are very vigorous and I think its a cayenne type fairly hot pepper
Numex nematador, cayenne type that is supposedly resistant to nematodes
Stocky red roaster- Sweet red peppers, I like grilling and using them like that
Basque never grown before but I think a medium roasting pepper. its the espalette pepper apparently, has protected domain status in europe
Yummy belles small sweet pepper that seem to do well
Early perfect Italian- another sweet pepper
Numex Sandia and big Jim- not grown before want to be able to make some green chilli
Bulgarian carrot small hot pepper not grown before
Padron, small Spanish tapas pepper. I really like these, they are marginally hot but the occasional one or if the weather changes they can get very hot, tossed in a frying pan until they start to blister and sprinkled with sea salt they make a great appetiser. Its like playing pepper roulette
Realistically I could get away with maybe 4 or 5 types perhaps, aji crystal,jalapeno for salsa; Thai Chile for curry pastes and a sweet roasting type. Padrons are always good but a quick spike in temps and watch out.
I like the variety and testing them out
