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Tablespoon to a gallo is what I use. Srayed on. Turns em dark greeand lush. Not sure what it does for em but makes me feel good.

Let them get dry. Potted up the ones I wanted to 16oz solo cups with a 3/8in drain hole drilled in it. Fed them and watered well once. Got them under the shade tree this morning. The are dark green and look good.

Are big jims hybrids already? Maybe that's biker billy I'm thinking of.

too many chili plants...too little time...NOTE TO SELF: start earlier next year so they'll be in the ground by now!!

too many chili plants...too little time...NOTE TO SELF: start earlier next year so they'll be in the ground by now!!

too many chili plants...too little time...NOTE TO SELF: start earlier next year so they'll be in the ground by now!!

but yeah, most ARE better ripe/red...but green chili (the dish/sauce commonly found in NM) is just plain good...it has a classic somewhat bitterness/ chili flavor rather than a sweet flavor of a ripe chili. Only exception I can think of, and Im not even saying that green is or isn't better, but...

I call bullshit on the last sentence...HOWEVER, I may be lead to believe otherwise if I had some to try! :rofl:

The edit isn't working for me, but I do like the anaheim/ New Mexico chilies red as well, but some dishes need that somewhat bitter green chili taste.

Really the only green chili I like is the anaheim/New Mexico green chilies that are used for green chili (New Mexico). Otherwise in my opinion, ripe is always tastier.

its a no brainer recipe lol

lol all it is, is layer of poblano, seasoned ground beef (chili powder, garlic salt, black pepper?), and shredded mexican blend cheese. repeat as much as necessary to achieve desired height in casserole dish lol

I NEED one of those. Probably the most awesomestest chili I've seen. Beautiful pods.

Sorry Potawie, I was partially responsible. I would also like to know. My favorite style of chile too.

I may set them out in the shade in the front a little while in the evenings when I get home, then finish hardening them off. The anaheims, biker billy, and cayennes will probably go into the ground after that, the chineses may get potted up and grown out a little more before going in the ground...

Yeah most resteraunts do them with poblanos

Sorry for derailing the thread.

Didn't see your reply cappy. You may have hit it. Ill try that tomorrow.

Possibly. Different mediums pictured too. Peat or coir and jiffy. Doubt they got to dry though. Probably too wet if anything. I generally bottom water too but spray the top with water occasiomally. Moisture in this cell is pretty stable. Maybe I should let them dry a bit. Potting up is probably...

To add they've kinda just stopped growing. Even some leaves coming off. All kinds. They've had quarter strength MG bloom buster a couple days ago, but were in similar shape then as well.