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Member Since 13 Feb 2017
Offline Last Active Nov 29 2018 09:02 PM

Topics I've Started

Fastest/slowest ripening pepper?

17 September 2018 - 06:57 PM

So I was looking at my "fooled you" jalapeños that formed green pods like two months ago with not one ripe still, and I wondered:

What's your fastest and slowest ripener?

Those heatless jalas are my slowest, while my fastest are probably my little crossed Black Prince followed by my "probably not" reapers. Lemondrops took forever to start, but they're almost always ripening now.

Weird Combinations?

12 September 2018 - 03:58 PM

I've seen a lot of really interesting fruit-pepper combinations recently, like blueberry ghost and peach/mango hab, and even pineapple with anything. But do you have any flavor combinations that you like that aren't all that common (unless it's an unreleased sauce project you'd rather keep under wraps).

Right now I have a reaper-banana sauce in the fridge that I thought about fermenting, but ran out of jars. The other two are, I think, lemondrop pineapple and manzano, hab, pineapple. I'm just doing 16oz batches because I really don't know what I'm doing. It's been fun so far though.

Favorite bonnet?

11 September 2018 - 08:26 PM

The current thread in the Growing section titled "Scotch Bonnet List" had me thinking: what's your favorite bonnet or cross (ex: sb7j, elysium oxide) and why? Taste, look, heat, production, etc.

What peppers can you get locally?

09 September 2018 - 01:16 PM

Where I'm from, most people tend to think that bell peppers are on the spicy side so most mainstream markets don't have much to choose from in spice. I found a pack of habaneros at Walmart once years before I started growing and that's about it (side note I grew the seeds out and they were the best peppers I've had to date. Flavor heat and productivity).

Well now I've stumbled upon a small "Mexican store"/Latin market. While it is occasionally laden with fruit flies (they had some overripe bananas at one time and I guess the flies stuck around), 2/3 of the times I've went recently I scored some of these (usually taking half or more of what they have available). Manzanos and what I assume are some type of hab? They're thin walled, with less fruity and more perfumey taste. They're around hab heat and most have that shape shown in a couple of the pictured pods.


So what does everyone else have locally outside of bells/jalas/the occasional serrano?

Favorite fresh-eating pepper?

26 August 2018 - 08:29 PM

I love the habanero taste fresh, but I'm a lightweight when it comes to gnawing on that kinda heat outside in the heat. Habanero used to be my favorite, but this year I grew lemondrops and absolutely love the flavor! The heat is also very manageable. What's your favorite pepper to eat fresh and why? (waiting for people to misread the title as "flesh-eating")