Recent content by twiasp

Hello all it's been a while, I bought some yellow scotch bonnet peppers from Wicked Mike's a few years ago and well my parents are hankering for some jerk chicken again. I tried calling the phone number on his facebook with no luck. I was happy with the service and would buy from again if...

I already grow Shishito's for my parents, I'm not a fan but they love them for snacking. I am going to grow some scotch bonnets again this year, purely for making Jerk chicken or ribs and giving excess away to friends that enjoy hot peppers. I also plan on looking for some sort of thick walled...

Never heard of that one before, will look into it. Ever grown the Fooled You Jalapeno? is it no heat or just a little?

Yeah I will grow hatch eventually when I am done with school, but my parents want less heat. They tried Tam's Jalapeno's but they were too hot for them lol. They like the taste of jalapeno's but just a touch of heat. My mom pickles them to use for nacho's, burgers, etc....

Hello all, it has been a while since I hung out on the forums, been busy with school work. I haven't grown my own plants in a few years but going to set up my lights again this year and grow some mild peppers for my parents garden. I would love if some of you could recommend a few types of...

LOL yeah the bigger ones are the 1 3/4 inch ones not so much =(  One would think with the popularity of spice jars they would be more easy to find in this smaller size.

Some Vintage Wheaton spice jars with the lids that has a bar that flips over the top to lock them in, measured the inside and outside dimensions and look to be 1 3/4" x 2 1/4".  Also some vintage cracker barrel glass canisters that have inside/outside dimensions of 3" x 3 3/4".  All of them seem...

Anybody know a good place to order replacements gaskets to seal spice jars or old canisters?  Do you have to order sheets of silicone and cut them yourself? I found some old vintage stuff at local thrift shops but need to now find seals to make them work well.

    I have considered Fresno peppers before, what do they taste like?  Hotter than most jalapeno's? How is their productivity?

Are there mild versions of Manzano's? They seem thick walled but probably too high in scovilles for my taste buds.  

 Ty for your reply, I looked into several of these googling around.  The Aji Jobito sounds very interesting, finding great seed stock however may prove difficult.  I like how they are thick walled also, prefer thicker walled peppers for snacking on.

  I have thought about pepperoncini peppers also before for pickling, never eaten any fresh.  Stavros are a nice type of pepperoncini it appears.  May give those a try also, earmarked for my next season list, ty.

  I have thought about Anaheims also, how is their productivity?  Any particular one to suggest that is mild jalapeno heat of the 2 you suggested or other?

Thank you, lol not low heat for me that would burn me twice haha

  Any indication of the heat level in possible Scoville units?  Some think something is low heat and would set me on fire =)