Need help selecting peppers

[Ratman667]

I'm gonna be heading to the Farmer's Market either Thursday or Friday. I want to get a good selection of peppers for eating now and growing next year. What would be a few good choices?

I'm looking for peppers that have a good flavor without being overpowering hot. Here is what I have so far:

Cowhorn
Orange Habs
Jalapeno
Cayenne
Serrano


Most of these will either be pickled, dried or made into salsa. Like I said, I don't want anything that is too hot. I personally like the rush of eating hot peppers, but I have to think about everyone else in the house when I cook.

One more question, I want to make some spicy pickled Okra. What would be a good pepper to put in with them?

 

[Silver_Surfer]

Slice a few of those orange habs in half, or just puncture a few times with a fork and add those to your okra brine.

 

[AlabamaJack]

If you are in Jax...you got to get some Datils...they should be available now and are deliciously hot...there is a recipe for Datil relish on the forum that is delicious too...

 

[Ratman667]

Slice a few of those orange habs in half, or just puncture a few times with a fork and add those to your okra brine.

Will do. I'm planning on putting up a few gallons, so I was thinking of having some plain, some with habs, some with cowhorn and jalapenos, and some with green tomatoes, habs, sweet banana, eggs and some minced herbs.

If you are in Jax...you got to get some Datils...they should be available now and are deliciously hot...there is a recipe for Datil relish on the forum that is delicious too...

Added to the list along with tobasco and scotch bonnets.

 

[Ratman667]

Made it out today. All I could find were some Jalapinos, Red and Orange Habs, Sweet Banana, Hot Banana, and two I couldn't identify.

One of the unknown are about .75-1.5" long bright red and mild heat.

The other is 8-12" long, bright to dark red and have a sweet, almost cherry flavor.

I'm not worried about what they are, they taste good. I did save a bunch of seeds for next year though.

I've got a bunch of them drying and just canned the rest.