Quote:
Originally Posted by brokenbar
I had not heard of the heatless habaneros...I will try them. Aji Dulce and Trinidad Perfume were both excellent and I liked to stuff them with cream cheese! The "real" Habs are just too hot for me anymore...I want heat but I want to be able to taste the food and not spend the next 20 minutes wondering how on earth I can stop my mouth, lips and tongue from frying!
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I grew out several Trinidad Seasoning, a Roberto's Seasoning, and a Granada Seasoning this year. These pepper plants took a long time to produce, relative to their brothers (Bells, Hyrbrid Godfather, Italian frying, etc.), but once they started to set fruit, they didn't look back. Today, I'm drying them and plan to bend up a spice mix. I really like the floral flavor they impart, and every time I get a whiff of one, I expect the heat of a habanero to hit me... but it's not there.
I'm also pickling several other peppers today -- Tam Jal, Pepperoncini, Italian Frying, etc. I'm going to try this recipe:
http://walnutspinney.blogspot.com/20...rs-or-hot.html
If anyone has any ideas on how to improve on it, please feel free to respond.
--naysen