Which peppers do you like green or under-ripe

Do you like green or under-ripe peppers

  • No, I think all peppers are better when ripe

    Votes: 8 18.2%

  • Yes, I like only under-ripe peppers

    Votes: 0 0.0%

  • I like both ripe and under-ripe peppers equally

    Votes: 1 2.3%

  • I generally like peppers ripe but green is ok sometimes

    Votes: 16 36.4%

  • I generally like peppers under-ripe

    Votes: 1 2.3%

  • I like different stages of peppers for different uses

    Votes: 21 47.7%

  • I only like green peppers when stuffed with pie

    Votes: 1 2.3%

  • I like to pick chiles just before peak ripeness for maximum heat

    Votes: 2 4.5%

  • I like my peppers over-ripe and mushy

    Votes: 0 0.0%

  • I have another silly answer

    Votes: 3 6.8%
  • Total voters
    44
POTAWIE

POTAWIE

I thought I'd start a friendly discussion on picking unripe or under-ripe peppers. [Suddenly Pam returns]:lol:

I generally love all my peppers fully ripe but I do also enjoy the different flavors and textures of some peppers in their green/yellow stage and some can be used for different purposes in different stages. One of the problems is knowing when they are ripe-green(yellow, or whatever) and thats one reason why I love corking on jalapenos.

I haven't tried a whole lot of varieties under-ripe so I was wondering which types that people like to pick early and what they use them for other than the basic salsa and chile verde and pickled pepperoncinis and banana peppers, and is there any pepper that you like better unripe than ripe?
 
POTAWIE said:
I thought I'd start a friendly discussion on picking unripe or under-ripe peppers. [Suddenly Pam returns]:lol:
Click to expand...
Shhhh!!! Don't jinx it! :lol:

I don't like anything under ripe. I just don't understand why anyone would want to eat something that isn't ripe and at it's full potential of flavor.
 
I prefer Jalapenos to be unripe and of course Bells and Bananas but the others are better fully ripe IMO. Besides I like to save seeds
 
Corked jalapenos, unripe (and ripe!) Greeks, wax get picked when I need them and seldom make it to orange this time of year. I can do red or green bells... or mixed. Green tabascos - still waiting for more than a few ripe ones of those.
 
It depends, for my Habaneros, if I let them get REALLY ripe, the flavor and aroma is most intense, this I like.

However, if I pick them while they are just ripening, the flavor and aroma is OK, but the heat is the highest.

If you want less heat, and less flavor, with more Jalapeno flavor then picking them when they are full size and green is great.

When making Hot Sauce, I choose ripest as I can get them for maximum flavor, when making Salsa I mix Just starting to ripen with green, and grill them before making the salsa.

When I'm just cutting them up and cooking with them I choose the ripest ones.
 
I generally like ripe peppers. However, Hungarian and Jalapeño along with Bell Peppers are okay unripe. I have never tried a Hab unripe, but I would think that the full taste wouldn't be there and so I can wait.
 
serrano said:
so... i can eat my pepper pods at any stage?
Click to expand...

Yup...Its all up to you though and every stage has different tastes. For instant, I had never had a ripe jalapeño or Hot Hungarian pepper before I started planting my own. Since they are always sold in the green stage. I had no idea how different they taste fully ripe. In fact I found them to be even more tasty.
 
Its worth pointing out too that different vitamins etc. occur in different color stages. Purple offers Anthocyanin, orange contains betacarotene but red peppers contain the most. "A red sweet or hot pepper contains about ten times more vitamin A and double the amount of Vitamin C than an immature green pepper" http://answers.yahoo.com/question/index?qid=20090126024645AAdpjze

Here's a bit of a list of what I use
Many unripe peppers work well for salsa verde or chili verde
green poblanos for rellenos
green pepperoncinis & bananas for pickles
green jalapenos make a great powder/poppers/pickle etc which is much different than when ripe
green Anaheim/Numex for traditional "green sauce"
green bell peppers mixed with others for a colourful stirfry
 
the stage of ripeness of the pepper I use all depends on how/what I am using it for...

when I pickle, I like a variety of color in the jar so I use anything from green to red and any color in between...I especially love the yellow/orange/red colors of the tabascos..

if I am making salsa/pico, I like green serranos/jalapenos

if I am eating fresh, I like the ripe ones...
 
I do like the flavor of unripe Jalapenos, but I prefer ripe. Green chiles in thai food are also a must for some recipes (green curry) and their flavor seems to lend themselves to thai food. Also, I've never had a ripe poblano or Chilaca, so I like them green as well.


All others must be ripe!
 
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