My first attempt to grow Hot Peppers... - Page 11

Father'sDaughter · August 4, 2014

Quote:

Originally Posted by Kazfam

I had an abundance of pepperoncinis last year...I pickled bunches but it got to be too many (I also wasn't crazy about the texture once pickled), so I dried them.

Fantastic tasting powder to add to chili dishes, etc.

I liked them best dehydrated and ground (in a coffee grinder).

Thanks for posting this! I have two Pepperoncino plants this year and they are doing quite well, but we also decided we didn't like them pickled. I was thinking of trying Pickle Crisp to see if that would help the texture, but I like the idea of drying them much better.

Dork Fish · August 8, 2014

Anyone have this same problem with Trinidad perfume?

rockyonekc · August 8, 2014

I haven't grown Trinidad perfume, but I have grown many peppers that were supposed to be mild that ended up having quite a bit of heat. Sometimes cutting out the seeds and vains helps. Sometimes it doesn't. Ha.

Cole_Robbie · August 8, 2014

Last year I mixed up Fooled You, the heatless jalepeno, with typical jalepeno plants in the garden. I thought I could just taste them to see. When the first picking was ready, I tried a pepper from every plant. All of them had no heat at all. They tasted like green bell peppers. Later in the summer, the same plants were producing jalepenos of typical heat level, maybe even hotter. I think it was because of a wet spring.

drew51 · August 10, 2014

Quote:

Originally Posted by Dork Fish

Anyone have this same problem with Trinidad perfume?

I'm growing it this year, none are ripe, one is about to become ripe. I'll let you know.

Dork Fish · August 11, 2014

Sounds great, thanks

Dork Fish · August 20, 2014

I picked my peppers again this morning...

Why are some of the Guajillo a chocolate color? The other Bush is red.

I'm scared to try the Trinidad perfume again.

I have a restaurant that is interested in buying my peppers. I have NO idea what to charge for these. Any suggestions?

August 8, 2014	#152
Dork Fish Tomatovillian™ Join Date: May 2012 Location: Zone 5B Illinois Posts: 402	Anyone have this same problem with Trinidad perfume? __________________ Andrea

August 11, 2014	#156
Dork Fish Tomatovillian™ Join Date: May 2012 Location: Zone 5B Illinois Posts: 402	Sounds great, thanks __________________ Andrea

August 20, 2014	#157
Dork Fish Tomatovillian™ Join Date: May 2012 Location: Zone 5B Illinois Posts: 402	I picked my peppers again this morning... Why are some of the Guajillo a chocolate color? The other Bush is red. I'm scared to try the Trinidad perfume again. I have a restaurant that is interested in buying my peppers. I have NO idea what to charge for these. Any suggestions? __________________ Andrea

August 8, 2014	#153
rockyonekc Tomatovillian™ Join Date: Aug 2012 Location: Zone 5b - Blue Springs, MO Posts: 78	I haven't grown Trinidad perfume, but I have grown many peppers that were supposed to be mild that ended up having quite a bit of heat. Sometimes cutting out the seeds and vains helps. Sometimes it doesn't. Ha.

August 8, 2014	#154
Cole_Robbie Tomatovillian™ Join Date: Jun 2012 Location: Illinois, zone 6 Posts: 8,407	Last year I mixed up Fooled You, the heatless jalepeno, with typical jalepeno plants in the garden. I thought I could just taste them to see. When the first picking was ready, I tried a pepper from every plant. All of them had no heat at all. They tasted like green bell peppers. Later in the summer, the same plants were producing jalepenos of typical heat level, maybe even hotter. I think it was because of a wet spring.