Hot Bell peppers?

spyfferoni · December 15, 2006

Has anyone tried Mexibell or Fajita Hybrid? I am thinking of trying them because I had such a bad time with BER on my Anahiem peppers while none of my sweet peppers were effected.

Thanks,
Tyffanie

Spider · December 16, 2006

Hi Tyffanie

I still grow the Mexibell and the Fajita, with the Mexibell the hotter of the two; just a matter of choice of preference, they grow equally well here in Zone 6.

Spider

spyfferoni · December 16, 2006

Spider,
Thanks for the comment. What do you use them for?
Would they be good in salsa? I make my salsa pretty mild, but I like it to have a lot of flavor so I use a variety of peppers.

Tyff

Worth1 · December 16, 2006

Hi Tyffanie,

I going to root in here and give a few opinions on salsa.
For one I can’t stand Anaheim peppers (the skins are like plastic) and I hate skinning peppers.
They taste ok though.
You may try small quantities of very hot peppers along with large amounts of no heat or mild peppers.
I like to put a lot of different types of peppers and other ingredients in my salsa.
Some have been real prize winners and others total flops.
I don’t feel that a salsa needs to be extremely hot but just hot enough to make you stop for a bit or order another drink.
I have found that if I use HOT peppers in con★★★★★★★★ with no heat peppers you can adjust the heat much more accurately than going with just one type of pepper.

I think food should look appetizing and salsa is on the top of my list.
By playing with the different colors and using different spices you can have a never ending variety to the kinds of salsa’s you can make.

With the fabulous flavors of tomatoes we grow at home you don’t want to hide their flavor either, you just want the heat to creep up on you a little at a time.
I just love good salsa and the only way to get it is at home or a friends house.

You might say I’m a salsa fanatic.

These are just a few that I have played with.
Hot
Yellow mushroom.
Red mushroom.
Habanera
Jalapeño
Poblano/ancho.

Mild
Jalapeño
Poblano/ancho.

No heat
Bell, red, yellow, orange and purple.
Pimentos

Worth

spyfferoni · December 17, 2006

I agree with you Worth. Last year my salsa had red, yellow, and green bell peppers, Sweet Banana peppers in different stages, some Anaheim peppers and then a few serrano and jalapeno peppers from my next door neighbor.
I want to grow some peppers that are better than the Anaheim peppers I grew last year that have a slight kick or spice to them.

There is another thread on this subject that I hope will get a lot of posts.

Thanks,
Tyff

montanamato · December 17, 2006

I agree with Worth on the mix of peppers for great salsa...I love Anaheims, only roasted and in a corn toritlla, not my salsa.
Another pepper that did super last year was Fresno....A bit hotter than a Jalapeno fresh, and lost most it's heat fried....Turns red quick, and no BER...I also had some BER on Anaheims and Ital. frying peppers last summer....It grows well in a pot and is decorative and great in salsa...

Jeanne

Perhaps should be in the other post...sort of a toss up.....

Spider · December 18, 2006

Tyff....I use the hot bells for stuffed peppers, but you have to be a half way "Chili Head" as they are spicy.

Spider

December 15, 2006	#1
spyfferoni Tomatovillian™ Join Date: Feb 2006 Location: Utah Posts: 675	Hot Bell peppers? Has anyone tried Mexibell or Fajita Hybrid? I am thinking of trying them because I had such a bad time with BER on my Anahiem peppers while none of my sweet peppers were effected. Thanks, Tyffanie

December 16, 2006	#2
Spider Tomatovillian™ Honoree Join Date: Feb 2006 Location: Zone 6 Kentucky Posts: 58	Bell Hot Peppers Hi Tyffanie I still grow the Mexibell and the Fajita, with the Mexibell the hotter of the two; just a matter of choice of preference, they grow equally well here in Zone 6. Spider __________________ "Old soldiers never die, they just play in dirt." Spider

December 18, 2006	#7
Spider Tomatovillian™ Honoree Join Date: Feb 2006 Location: Zone 6 Kentucky Posts: 58	Bell Hots Tyff....I use the hot bells for stuffed peppers, but you have to be a half way "Chili Head" as they are spicy. Spider __________________ "Old soldiers never die, they just play in dirt." Spider

December 16, 2006	#4
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Hi Tyffanie, I going to root in here and give a few opinions on salsa. For one I can’t stand Anaheim peppers (the skins are like plastic) and I hate skinning peppers. They taste ok though. You may try small quantities of very hot peppers along with large amounts of no heat or mild peppers. I like to put a lot of different types of peppers and other ingredients in my salsa. Some have been real prize winners and others total flops. I don’t feel that a salsa needs to be extremely hot but just hot enough to make you stop for a bit or order another drink. I have found that if I use HOT peppers in con★★★★★★★★ with no heat peppers you can adjust the heat much more accurately than going with just one type of pepper. I think food should look appetizing and salsa is on the top of my list. By playing with the different colors and using different spices you can have a never ending variety to the kinds of salsa’s you can make. With the fabulous flavors of tomatoes we grow at home you don’t want to hide their flavor either, you just want the heat to creep up on you a little at a time. I just love good salsa and the only way to get it is at home or a friends house. You might say I’m a salsa fanatic. These are just a few that I have played with. Hot Yellow mushroom. Red mushroom. Habanera Jalapeño Poblano/ancho. Mild Jalapeño Poblano/ancho. No heat Bell, red, yellow, orange and purple. Pimentos Worth

December 17, 2006	#5
spyfferoni Tomatovillian™ Join Date: Feb 2006 Location: Utah Posts: 675	I agree with you Worth. Last year my salsa had red, yellow, and green bell peppers, Sweet Banana peppers in different stages, some Anaheim peppers and then a few serrano and jalapeno peppers from my next door neighbor. I want to grow some peppers that are better than the Anaheim peppers I grew last year that have a slight kick or spice to them. There is another thread on this subject that I hope will get a lot of posts. Thanks, Tyff

December 17, 2006	#6
montanamato Tomatovillian™ Join Date: Jan 2006 Location: Montana Posts: 1,038	I agree with Worth on the mix of peppers for great salsa...I love Anaheims, only roasted and in a corn toritlla, not my salsa. Another pepper that did super last year was Fresno....A bit hotter than a Jalapeno fresh, and lost most it's heat fried....Turns red quick, and no BER...I also had some BER on Anaheims and Ital. frying peppers last summer....It grows well in a pot and is decorative and great in salsa... Jeanne Perhaps should be in the other post...sort of a toss up.....