Favourite Green Hot Pepper

Grub · February 21, 2006

Hi Pepper Pals,

Besides Jalapeno do you grow any green-when-ripe hot peppers or is the accepted thing to just pick and eat red or orange ones when they are still green?

The reason I ask is that my Grub's Mystery Green tomato would really go well with some green hot peppers, cilantro or coriander, deseeded green cucumber, green sweet pepper and lime juice to make a great spicy Green Salsa.

Thanks for all your help.
Best wishes, Grub

**nctomatoman** · February 21, 2006

Hey, Grub - I don't know of any hot peppers that just stay green all the way to rotting. All of the various Jalapenos, Serranos, etc that I grow turn some color -typically red, but I have one that goes orange yellow. Seems the vast majority of hot peppers eventually end up as red (except Chinense, which go orange, or peach, or ivory, etc in addition to red).

We love making Salsa with green when ripes - people are shocked to taste the sweet tomato flavor, assuming it is a very savory tomatillo based creation. My pepper of preference is Jalapeno or Serrano.

landarc · February 21, 2006

Grub,

Why not use a green, but unripe, jalapeno or serrano, you would get plenty of heat, some pepper flavor and stay with the green concept (vert mange?). I find that if you pick just as a blush hits the pepper, you'll get plenty of flavor and heat.

Tomstrees · February 21, 2006

Serrano is my pepper of choice Grub ~
great to variety to "kick it up" ~ Tom

Grub · February 21, 2006

Thanks,
I understand now. I will pick some green ones tonight and make the green salsa. Might even blend half of it to make it more saucy.

I made a great salsa last night by lightly salting the cucumber and chopped tomato and leaving it to drain before rinsing it and draining it some more.

It was less sloppy. The rule now is one salsa a night, each one being slightly different in some way.

Tonight's will be all green. I'll see if I can slip in a pic later.

Better make a coffee and hit the keyboard to keep the wolves away from the door.

Happy days, Grub :wink:

February 21, 2006	#1
Grub Tomatovillian™ Join Date: Jan 2006 Location: Sydney, Australia Posts: 2,722	Favourite Green Hot Pepper Hi Pepper Pals, Besides Jalapeno do you grow any green-when-ripe hot peppers or is the accepted thing to just pick and eat red or orange ones when they are still green? The reason I ask is that my Grub's Mystery Green tomato would really go well with some green hot peppers, cilantro or coriander, deseeded green cucumber, green sweet pepper and lime juice to make a great spicy Green Salsa. Thanks for all your help. Best wishes, Grub

February 21, 2006	#2
nctomatoman Tomatoville® Moderator Join Date: Jan 2006 Location: Hendersonville, NC zone 7 Posts: 10,385	Hey, Grub - I don't know of any hot peppers that just stay green all the way to rotting. All of the various Jalapenos, Serranos, etc that I grow turn some color -typically red, but I have one that goes orange yellow. Seems the vast majority of hot peppers eventually end up as red (except Chinense, which go orange, or peach, or ivory, etc in addition to red). We love making Salsa with green when ripes - people are shocked to taste the sweet tomato flavor, assuming it is a very savory tomatillo based creation. My pepper of preference is Jalapeno or Serrano. __________________ Craig

February 21, 2006	#3
landarc Tomatovillian™ Join Date: Feb 2006 Location: Left Coasty Posts: 964	Grub, Why not use a green, but unripe, jalapeno or serrano, you would get plenty of heat, some pepper flavor and stay with the green concept (vert mange?). I find that if you pick just as a blush hits the pepper, you'll get plenty of flavor and heat. __________________ Lets see...$10 for Worth and $5 for Fusion, man. Tomatoes are expensive! Bob

February 21, 2006	#4
Tomstrees Tomatovillian™ Join Date: Jan 2006 Location: NJ Bayshore Posts: 3,848	Serrano is my pepper of choice Grub ~ great to variety to "kick it up" ~ Tom __________________ My green thumb came only as a result of the mistakes I made while learning to see things from the plant's point of view. ~ H. Fred Ale

February 21, 2006	#5
Grub Tomatovillian™ Join Date: Jan 2006 Location: Sydney, Australia Posts: 2,722	Green it is Thanks, I understand now. I will pick some green ones tonight and make the green salsa. Might even blend half of it to make it more saucy. I made a great salsa last night by lightly salting the cucumber and chopped tomato and leaving it to drain before rinsing it and draining it some more. It was less sloppy. The rule now is one salsa a night, each one being slightly different in some way. Tonight's will be all green. I'll see if I can slip in a pic later. Better make a coffee and hit the keyboard to keep the wolves away from the door. Happy days, Grub :wink:

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