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Resturant peppers

Drachor

Drachor

I was having lunch with a co-worker at Tijuana Flats and noticed his Jalapenos were monster slices. 
Both of us are growing various peppers which is what led me to this forum. But both of our jalapenos turned out to be rather small variety.
Had waitress give me a whole cup of fresh Jalapenos. Can't wait to dry them and see if I can get them to grow.
 
Reminds me of then I went on a cruise and got Caribbean goat peppers from a conch salad. Those are now some of my better plants this year.
 
Gotta find more places to snag seeds for next year!
 
Hotsaucer said:
From what I understand in general the smaller and more stressed a pepper is the hotter.
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I would agree, specially for jalapenos. In this case I want bigger jalapenos for poppers as most of the types I grew this year were a bit too small for that.
Also not worried about the heat on Jalapenos because poppers will mainly be for parties and no one in my neighborhood can handle over a bell pepper.
It's sad really. Made them fried sliced jalapenos with cheese dip and none of them could handle it.
 
Bonnie Mammoth are ok for poppers if you want very little heat. Both times ive grown them they had very little. Burpee Gigante were the same. Huge and very low heat. Flavor overall was somewhat muted IMO. We have a specialty market that often has really large jalapeno. Pretty much every time ive tried them they were mild. Really mild.
 
ShowMeDaSauce said:
Bonnie Mammoth are ok for poppers if you want very little heat. Both times ive grown them they had very little. Burpee Gigante were the same. Huge and very low heat. Flavor overall was somewhat muted IMO. We have a specialty market that often has really large jalapeno. Pretty much every time ive tried them they were mild. Really mild.
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I may try one of those next season.
I do have an Italian neighbor who cooks at a pizza shop that can't get enough of all the peppers I give him. But I have not had any of my super hots ripen yet.
Can't wait for him to put some ghost or reapers in a pizza.
 
I tried my first Bohemian goat pepper that ripened and wow, like battery acid. How do people eat these peppers straight up?
 
Biker Billy can get large and hot. Not a single one of mine got very large but they have excellent flavor. My Zapotecs this year blew them away in heat. Not even in the same ball park and we had a milder summer than last year.
 
Drachor said:
 
I may try one of those next season.
I do have an Italian neighbor who cooks at a pizza shop that can't get enough of all the peppers I give him. But I have not had any of my super hots ripen yet.
Can't wait for him to put some ghost or reapers in a pizza.
 
I tried my first Bohemian goat pepper that ripened and wow, like battery acid. How do people eat these peppers straight up?
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By eating much hotter peppers so the weaker peppers don't seem as insane. The first habanero I ate was overwhelming, but after having eaten supers....they're just fine to munch down alone.
 
For the people who eat more than one Reaper in a day, I can only assume they've struggled down a few Chocolate Bhutlahs or Judy's Brown Morugas.
 
CaneDog said:
Were the original peppers immature green or mature red pods?  You're not likely to get positive germination results until the pods at least start to ripen.  Once they start to tinge with the ripe color you're likely to start getting very low germination ratios, increasing as the pods ripen toward full maturity.
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They were cut peppers at the restaurant given to me in a little cup. They looked possibly a little under ripened. But doubt it would account for 0% germination from over 100 seeds.
What's funny is I banked on those seeds for all my Jalapeno's this year, so I ended up going to HD and buying couple plants so they wouldn't be too far behind my other 50 or so I got growing.
 
Gotcha.  Just wanted to confirm because pretty much every restaurant serves jalapenos green, which while they may be considered "ripe" for eating, are immature pods and that will absolutely account for 0/100 germination.  With jalapenos, it's imperative to let the pods fully mature to red before harvest if you're intending to use the seeds.
 
CaneDog said:
 jalapenos green, which while they may be considered "ripe" for eating, are immature pods and that will absolutely account for 0/100 germination. 
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CaneDog said:
Gotcha.  Just wanted to confirm because pretty much every restaurant serves jalapenos green, which while they may be considered "ripe" for eating, are immature pods and that will absolutely account for 0/100 germination.  With jalapenos, it's imperative to let the pods fully mature to red before harvest if you're intending to use the seeds.
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Thats not for true.
 
I have grown jalapenos.
 
From store bought green jalapeno seeds.
 
Many times.
 
Same for green habs.
 
But then again.
 
From the time I was a kid.
 
We grew ever 'thang.
 
texas blues said:
 
Thats not for true.
 
I have grown jalapenos.
 
From store bought green jalapeno seeds.
 
Many times.
 
Same for green habs.
 
But then again.
 
From the time I was a kid.
 
We grew ever 'thang.
Click to expand...
 
Hey TB.  What's not for true?  I think green jalapenos can definitely account for 0 germination and if you're using them for seeds it's best to to let them fully mature.
 
I did some germination studies on this last season, with multiple jalapenos (and Serranos) from multiple sources at multiple "ripeness" levels and my (granted, limited) results bore this out.  I'm not saying you can't get germination from a green jalap, although I didn't from any that were bright green, but getting zero from a green jalap shouldn't be a surprise.  When the peppers first showed the dark ripening color (that blackish strip) I got low germination #'s on some and it improved, as one would expect, as they progressed to partially red (the ripest I tried).
 
Maybe you have a secret? 
 
Do you
 
pre-soak them
 
in ranch dressing?  ;)
 
 
Cheers man
:cheers:
 
CaneDog said:
 
Hey TB.  What's not for true?  I think green jalapenos can definitely account for 0 germination and if you're using them for seeds it's best to to let them fully mature.
 
I did some germination studies on this last season, with multiple jalapenos (and Serranos) from multiple sources at multiple "ripeness" levels and my (granted, limited) results bore this out.  I'm not saying you can't get germination from a green jalap, although I didn't from any that were bright green, but getting zero from a green jalap shouldn't be a surprise.  When the peppers first showed the dark ripening color (that blackish strip) I got low germination #'s on some and it improved, as one would expect, as they progressed to partially red (the ripest I tried).
 
Maybe you have a secret? 
 
Do you
 
pre-soak them
 
in ranch dressing?  ;)
 
 
Cheers man
:cheers:
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I'm certainly no expert.
 
I just planted the seeds in dirt.
 
Thats just my experience.
 
I reckon not ever one will have the same results.
 
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