annuum Pepper size (rellenos)

HellfireFarm

HellfireFarm

eXtreme Business
I really like Chile Rellenos, but I seem to have a hard time getting peppers consistently big enough to make good ones. For Anaheims (and the related Numex varieties) I use Sahuaro and Big Jim - Sahuaro is the most consistent size-wise, Big Jim generally turn out a bit small for stuffing. For Poblanos I have yet to find a variety that produces good-size peppers.

I've SEEN what I'm looking for, but I can't seem to find the right varieties, or the right growing conditions, to get it.

And on a side note - I would like to get some bigger Jalapenos too, for my customers. The ones I've had last couple years are a bit on the small side.
 
I've grown a good size pepper for stuffing this year, only problem is I have no idea what it is, possible seed or tag mix up. Whatever they are they are big and tasty. If I ever find the name I'll let you know - not much help for you there.
ETA: it's probably one of the Spanish peppers - that helps doesn't it? :lol:

As for jalapenos - have you thought of growing espelettes, they're bigger and have the same heat
 
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HellfireFarm said:
I really like Chile Rellenos, but I seem to have a hard time getting peppers consistently big enough to make good ones. For Anaheims (and the related Numex varieties) I use Sahuaro and Big Jim - Sahuaro is the most consistent size-wise, Big Jim generally turn out a bit small for stuffing. For Poblanos I have yet to find a variety that produces good-size peppers.

I've SEEN what I'm looking for, but I can't seem to find the right varieties, or the right growing conditions, to get it.

And on a side note - I would like to get some bigger Jalapenos too, for my customers. The ones I've had last couple years are a bit on the small side.
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Have you tried Poblanos? My favorite pepper for them. There are some that grow hotter if that is what you are looking for.

I make them out of Rocotos,too but it's not easy to get them to grow as big as they do in the Andes.
 
HellfireFarm said:
I really like Chile Rellenos, but I seem to have a hard time getting peppers consistently big enough to make good ones. For Anaheims (and the related Numex varieties) I use Sahuaro and Big Jim - Sahuaro is the most consistent size-wise, Big Jim generally turn out a bit small for stuffing. For Poblanos I have yet to find a variety that produces good-size peppers.

I've SEEN what I'm looking for, but I can't seem to find the right varieties, or the right growing conditions, to get it.

And on a side note - I would like to get some bigger Jalapenos too, for my customers. The ones I've had last couple years are a bit on the small side.
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Although I haven't tried them as such, Prairie Spice might be very good for rellenos. Its size is consistent and the plant quite prolific. Nice little heat as well.

I have grown several things from Bunny Hop Seeds, and have been pleased with the results. We grow Prairie Spice every year now. Plus, Ellie is awesome to work with.

While I was just on her site, I see she has listed Lytles Jalapeño. I haven't tried it yet, but reading about its origins sure makes it interesting. It sounds like a jalapeño you might like. Dunno. I like growing jalapeños, so I might give it a try next season.

Just some options for you.
 
Pr0digal_son said:
Have you tried Poblanos? My favorite pepper for them. There are some that grow hotter if that is what you are looking for.

I make them out of Rocotos,too but it's not easy to get them to grow as big as they do in the Andes.
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Same issue, even more so, with poblanos. I'm trying Carranza this year, but so far every variety I've tried are rather small (last one I tried was Trident). So far, Sahauro (anaheim) has been the most consistent with large peppers.
 
save the seeds from a big, fat, meaty Hatch pepper next year when they are in stores. Most Mexican joints use Pablanos I think
 
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The Hot Pepper said:
Hidalgo Poblano (hybrid)
Poblano Ancho Gigantea
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I think I've tried the second one, but worth trying again. I'll check out the Hidalgo.

Edmick said:
Good call. Just gotta make sure to roast those skins off. Thats the primary pepper used for rellenos here in socal
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I use them pretty much interchangeably (poblabo vs anaheim), depending on size. The stores often have huge poblanos, but the ones I grow don't have enough room to stuff well :(

Looks like I have a few seeds to order!
 
I'm not sure about that Hidalgo, usually that's the name of a serrano so I might avoid that one, but maybe it's a poblano too, I found it in google so buyer beware. However the other one I have heard of.
 
A quick search turns up a place called Hoss seeds with Hidalgo Poblano, and Reimer seeds. Refining fire has the hidalgo serranos, as does ChilePlants.

Might be worth trying a pack of seeds, that's not a major investment.
 
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