• If you need help identifying a pepper, disease, or plant issue, please post in Identification.

Recomendations for thin fleshed Chillis

Datil said:
Since it's already April, try to find some plant in your local nurseries, should not be hard at all.
In general many cayenne, thai (orange, red, dragon, ...) and indian peppers (like Pusa Jwala) will do and are usually available everywhere.
Also Goat's Weed if you can find it and like something a little out of the ordinary.
The local indian/asian community should be a great source for seeds for the next year.
 
Happy growing
 
Datil
 
 
Click to expand...
Great suggestion, Datil!

I have Goats Weed seeds if anybody needs any for next season. Well, it IS an annuum, so maybe there's time this year. Hogleg's goats weed. Tall, lanky, and furry. Lol

Also, I have Pusa Jwala seeds.
 
Sminky said:
Thanks for all the advice, although i thought typeslike Hot Wax & Pablono were kinda thick skined?
Click to expand...
i just snapped this pic in my fridge of pickled hot wax rings from pods i grew last year. this is considered a thick walled pepper? i grew poblanos the last 2 years and they were about the same. i probably never grew anything thin walled and have nothing to compare.  :cheers:
 
20190420_204251_resized.jpg
 
luvmesump3pp3rz said:
i just snapped this pic in my fridge of pickled hot wax rings from pods i grew last year. this is considered a thick walled pepper? i grew poblanos the last 2 years and they were about the same. i probably never grew anything thin walled and have nothing to compare.  :cheers:
Click to expand...
 
I consider Hot Wax and Poblanos to have 'regular' thickness skin and would not consider either to be thin.
 
As others have said, Cayenne and Thai peppers always come to mind, though Thai sounds too short for you need.
 
 
I would recommend Hot Paper Lanterns. Should be in the right size range and thin enough, but like you said Sminky, you may struggle with climate to grow them.
 
My experiences with pickling peppers is, the thinner-walled varieties are a waste of time, as the fleshy part sorta dissolves into the brine, leaving just the skin. Thicker-walled pods, like Jalapeños, hold up much better. I pickled a bunch of Fataliis and was super disappointed to have a jar fill of tasty pepper skins, but not much real pepper...

There may well be a trick to it, and i just don't know it yet...I've not pickled too many peppers. Ever since the Fatalii incident, I just stick to Jalapeños and Serranos
 
I've pickled tons of varieties and not all peppers make great pickled peppers.

I would pickle fatalii when young green and immature. Once ripened they wouldn't hold up as well I expect.

I use a hot brine for my peppers so I prefer using the firmer green pods of any species.
 
You must log in or register to reply here.
Back
Top