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- Joined: Thu Apr 16, 2020 7:15 am
- Location: Southeast Texas
I like the long thin cayenne peppers for flakes. Tabasco peppers are my fav for spicing up pickled okra. That 5 digit level of heat is generally plenty enough for me. Tabasco peppers thrive in hot and humid weather and keep on producing when some of the others fade due to excessive heat.
1. I like Santa Fe Grande for a hot pepper. I can vein them, and eat them raw. Those with heat tolerance can eat the entire Fe Grande pepper, seeds and all. I use them for canning mostly. Most of the pepper rings you see on a store shelf, is the Grande peppers. Hungarian Wax has no heat consistency for me. I have grown them too hot to eat. Santa Fe has a more stable heat each year. Which is about half of a Hungarian Wax. I know-- I'm a heat wuss.
2. Sweet Pepper ? That would be a Sheepnose Pimento. Let them turn full red for flavor. Excellent in stir fry, and great every way you can imagine-- except stuffed.They are small with thick walls. Which means little cavity to stuff.
3. All purpose peppers ?? That would be Sweet Golden Maroni, and Poblano. Both are a work horse for me.
PS-- I've accepted the fact that I'm not a good bell pepper grower. I grow many bell pepper plants that perform well for the friends.
I grow them also, but generally I'm ashamed of my production compared to theirs. I found it odd no one mentioned Cubanelle. It is a easy to grow-- highly productive ?
Have you tried shredded wood mulch or black plastic? I read that peppers like black plastic, and I know from experience they like shredded wood mulch.
USDA hardiness zone: 6
Elevation: 2,260 feet
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- Location: Zone 6B Southeastern PA
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