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Recomendations for thin fleshed Chillis


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#21 Bhuter

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Posted 20 April 2019 - 07:31 PM

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
 
 

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.

Edited by Bhuter, 20 April 2019 - 07:32 PM.


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#22 luvmesump3pp3rz

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Posted 20 April 2019 - 08:03 PM

Thanks for all the advice, although i thought typeslike Hot Wax & Pablono were kinda thick skined?

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:

 

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#23 Spork

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Posted 21 April 2019 - 01:30 PM

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:

 

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.



#24 The Hot Pepper

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Posted 21 April 2019 - 06:20 PM

Why do you request thin-walled? Drying time? Cooking time? 



#25 Masher

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Posted 21 April 2019 - 07:45 PM

Pepperoncini thin walled great pickled, and if you let them turn fully red a great pepper with mild heat for powders.

#26 Bicycle808

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Posted 22 April 2019 - 08:41 AM

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

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#27 Masher

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Posted 24 April 2019 - 08:58 PM

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.




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