April 7, 2015 | #16 |
Tomatovillian™
Join Date: Sep 2012
Location: Abingdon, Va
Posts: 184
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I second the Heritage 6-4. Very productive on a moderate sized plant. Large fruit, with a touch of heat when red, and great flavor when roasted. I'm also planting Big Jim this year.
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April 15, 2015 | #17 |
Tomatovillian™
Join Date: Jan 2013
Location: Zone 9b Phoenix,AZ
Posts: 390
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What about the Anaheim? I planted 3 plants this year and they are going gang busters! The flavor is pretty good too. There is another burger joint that is all over NM. Specifically Albq, Las Vegas, and Santa Fe.... The name is slipping my mind. But the green chili burgers knock your pants off! It's sooo dang good! I'd also like to figure out what chili pepper to grow that closely resembles what they use in NM. I'm going out to a little town where my husbands family lives (30 mins from Las Vegas) and they grow some amazing green chili... I will try and get some this summer and save seeds. If so- I will try and share them all with you folks. People have been so nice to share seeds with me, I feel like this is the greatest thing I can do in return.
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Kelly from Phx, AZ Toes and Tomatoes on FB |
April 15, 2015 | #18 |
Tomatovillian™
Join Date: Mar 2013
Location: Colorado
Posts: 361
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Kelly,
Pueblo, Colorado is developing a growing reputation for green chile rivaling the Hatch type of New Mexico. Check out the links below. I am growing the "Mosco" chile for the first time this year in addition to the Heritage Big Jim, 6-4 and Joe E Parker. Oddly enough, I met Harry Mosco over 30 years ago when he was farming some land directly behind our home at the time. D.V. Burrells seed company in Rocky Ford sells larger quantities of the seed in addition to Farm Direct Seeds. I am looking forward to comparing these varieties in my own green chile recipe this year and freezing a bunch after roasting. George http://denvergreenchili.com/the-mosco-chile-pepper/ http://www.farmdirectseed.com/product.asp?specific=2058 http://coloradosprings.com/pueblos-a...rticle/1506454
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“Live as if you'll die tomorrow, but farm as if you'll live forever.” Old Proverb |
April 15, 2015 | #19 | |
Tomatovillian™
Join Date: Dec 2010
Location: Middle, TN
Posts: 271
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Quote:
Enter Quantity: Hatch Green Chile Capsicum annuum This variety is Agco Fire Green. (75 days) It is improved through selection for uniform set, flavor and easy machine harvesting. It is field grown near Hatch, NM and sold as ‘Hot’. Peppers are 7" long on productive 30” plants. Easy to Grow. "Hatch Chile" is not an actual variety, but is a term used to describe peppers of several different varieties grown in the area. ~ Actual variety names might include "Big Jim", "Joe Parker", "Sandia Hot", and others. ~ The Hatch Chile Festival occurs every Labor Day. This event attracts people world-wide to “The chile capital of the world”, in New Mexico. |
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April 16, 2015 | #20 |
Tomatovillian™
Join Date: Jan 2013
Location: Zone 9b Phoenix,AZ
Posts: 390
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Pondgardener- Wow thanks for educating me! I did grow the Joe Parker seeds last year and they were super delicious. My husbands family loves green chili and they have all brought me roasted chili when they come back from NM. Blakes was the name of the joint that has killer breakfast burritos and burgers. Look it up, if you haven't had it. Great stuff. Do you have any extra seed? I can muster up a list of all the tomatoes/peppers/melons I have and we can swap?
Chefbaz- Thanks for that info! Again- I feel much more knowledgable in regards to chili, after this post! So a question to both of you- do you know what pepper is used for red chili? Or do they just let it turn red?? lol
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Kelly from Phx, AZ Toes and Tomatoes on FB |
April 16, 2015 | #21 |
Tomatovillian™
Join Date: Dec 2013
Location: Sterling Heights, MI Zone 6a/5b
Posts: 1,302
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Yes, some are used for red by letting them fully mature, then drying and using the powder to make the sauce. It also makes a good chili powder IMHO. Some are better for green like Sandia, you can even make a green sandia powder too.
Although for green sauce you use roasted peppers. Man they are fantastic! This year I'm only growing Big Jim Legacy and Big Jim heritage. Both plants are rather wimpy right now. I'm in the north so most of these don't grow great here. I need a few plants to get enough. Still experimenting.I never grew Big Jim before. This year though I'm more concentrating on Hungarian peppers for paprika. Most grow really well here. |
April 16, 2015 | #22 |
Tomatovillian™
Join Date: Jan 2013
Location: Zone 9b Phoenix,AZ
Posts: 390
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I need to plant more plants to do make chili powder next time... That's a great idea! I'm actually making green chili today from my Anaheim, Pasilla, and Numex peppers. A nice mix of hot/mild for sure... Never thought of making paprika either?! Thanks for the idea!
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Kelly from Phx, AZ Toes and Tomatoes on FB |
April 16, 2015 | #23 |
Tomatovillian™
Join Date: Dec 2013
Location: Sterling Heights, MI Zone 6a/5b
Posts: 1,302
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I bought some commercial seeds from Hungary to try and get authentic paprika. Each region has it's own. Also Spain, Poland and Italy have their own paprika peppers. Again very regional. You can make hot or sweet paprika.
Here's a recipe for cheese enchiladas http://www.texascooking.com/recipes/...enchiladas.htm I use this recipe to make chili powder http://www.texascooking.com/features...hilepowder.htm As a side note I grow Mexican oregano and Mexican bush oregano Also Cuban oregano. You can also buy it here http://www.chipotlepowder.com/mexican-oregano Last edited by drew51; April 16, 2015 at 11:09 AM. |
April 16, 2015 | #24 |
Tomatovillian™
Join Date: Dec 2010
Location: Middle, TN
Posts: 271
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I have no idea what varieties of peppers they use for Hatch Red. Sandia seed company does state that Argo Fire Green is the variety they call Hatch green, but i have found no information about hatch Red. It could be Heritage 6-4, Sandia, Joe E Parker,Anaheim or Big Jim. I really don't have a clue. Maybe someone reading this post can supply the information we both would like to know. Any commercial pepper grower around the Hatch,NM area members of Tomatoville?
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April 16, 2015 | #25 |
Tomatovillian™
Join Date: Dec 2013
Location: Sterling Heights, MI Zone 6a/5b
Posts: 1,302
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You can use any of those. It's more a preference to which you like best. I used 6-4 last year for red sauce. Wow! Awesome! I would not use Sandia, or anaheim, you could though.
The chili institute sells red powder made with Big Jim, Heritage 6-4 and New Mexico. Again depends what you like. Sandia is sold as a green powder. Sandia is great green, has a thick wall so harder to dry. Again though you can dry, but if I was i would dry in the green stage and use it as a spice. |
April 16, 2015 | #26 | |
Tomatovillian™
Join Date: Mar 2013
Location: Colorado
Posts: 361
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Quote:
I do have some seeds if you would like some. PM me and we can work out the details... George
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“Live as if you'll die tomorrow, but farm as if you'll live forever.” Old Proverb |
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April 16, 2015 | #27 |
Tomatovillian™
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,919
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Drew - I grew Big Jim last year and got a good amount of peppers off just one plant, but not until late in the season. While I was able to get them to a fully mature green state, they weren't showing any signs of turning red by the time frost was becoming a threat. Hopefully yours do well.
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April 16, 2015 | #28 |
Tomatovillian™
Join Date: Apr 2007
Location: Campbell, CA
Posts: 4,064
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April 16, 2015 | #29 | |
Tomatovillian™
Join Date: Dec 2013
Location: Sterling Heights, MI Zone 6a/5b
Posts: 1,302
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Quote:
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June 13, 2015 | #30 | |
Tomatovillian™
Join Date: Jun 2015
Location: Colorado
Posts: 134
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Quote:
I'm also trying Zia Pueblo, Chili Velarde, Anahiem, and Poblano. |
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