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harvesting AJs Harvest # 8 07-25-08

AlabamaJack

AlabamaJack

eXtreme
I sure will be glad when my chinense I planted the end of January start coming off. In the mean time I am picking the early varieties.

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Some of these will be dried, some will go to make Pico di Gallo, and some will go to make salsa...I am going to make a salsa for a get together tonight that will be very deceptively hot...I found a couple of Dorset Nagas this morning and I am going to use one of them in the salsa...I will warn my friends about the delayed heat and how hot the salsa is...

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These seem to be hotter than what you get with a pizza...I am going to pickle all of these...they are great producers...next year I want to grow the golden greek variety...I bought these as just pepperoncinis...
 
AJ,

I have several cucumbers that need pickled (dills) and I wanted to add a mild pepper. Is the pepperoncini a better choice than a Hungarian Wax? I like the taste of the wax but the pepperoncini is supposed to be much milder - I don't want HOT pickles but some extra spices.

Mike
 
Looks fantastic AJ. I'm interested to know what your Jamaican hot red and yellow are like as I'm growing them. Some of my pods look a lot longer though.
 
wordwiz said:
AJ,

I have several cucumbers that need pickled (dills) and I wanted to add a mild pepper. Is the pepperoncini a better choice than a Hungarian Wax? I like the taste of the wax but the pepperoncini is supposed to be much milder - I don't want HOT pickles but some extra spices.

Mike
Click to expand...

These pepperocinis are very mild...but fresh they seem to be hotter than what you get with pizzas...I like them for their taste...the hungarian was is much hotter than these...if I were to have to guess on the heat, they would be about 1/4 the heat of a jalapeno...

rainbowberry said:
Looks fantastic AJ. I'm interested to know what your Jamaican hot red and yellow are like as I'm growing them. Some of my pods look a lot longer though.
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Then are dang good RB...good heat...but the taste is fantastic...
 
I have reached the point where I can harvest nearly every day, but not nearly as much as you can.! Once again: congrats!!!
 
As always AJ your pepper asst,s make me very hungry with the munchies.If thats the beginning your gonna be a very happy camper. Rich
 
Actually your Numex Pinata look like the pizza box peppers we get here. But I think they just put some very small wax peppers in there. Anyway I don't like them that much.
 
As Darth Vader once told Luke..."Impressive...Most Impressive":)
Looks awesome AJ
Opps forgot to ask you AJ on average a guesstimate
how many Fruits do you get off 1 Tabasco plant??
I ask because mine has so many I cant count.
 
HotPeppersFlyFishing said:
Opps forgot to ask you AJ on average a guesstimate
how many Fruits do you get off 1 Tabasco plant??
I ask because mine has so many I cant count.
Click to expand...

hundreds...maybe 3-5 over the season....and of course that depends on the size of the plant and how bushy it is...I am sure some will produce upwards of 1000...
 
A,J Your just showing of now lol,do you no which variety of pepperocinis your growing ? i ve just bought some golden greek seeds for next year..after all the recommendations here :)
 
hi alabama,

good job! i'm really jealous of your peperoncinis!plz send me a 5 dozends of them;) they're absolutly tasty!

did you ever tried the spanish version pimentos padron? very mild ones baked in the oven or on bbq only with sea salt? one of my favorites!

Hotter than hell

ups forgot the olive oil(only high quality)
 
"Israelli Red"? should I assume it was meant to be called "Israeli (as in 'Israel') Red"? where is it from?
 
I'm growing Israeli Red, too (as you said with just one L). They seem to be a Thai/Dutch variety-like pepper and are supposedly from - you guessed it - Israel. Mine were at least grown there, I know that much for sure. Not sure if the variety actually originates from there.
 
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