What's your favorite pepper?

[Paulf]

Giant Aconcagua, Frank's Sweet and Chinese Giant

[arnorrian]

Félix Vallotton, Red peppers (1915)

[imp]

What a lovely painting.

[karstopography]

Shishito peppers are wonderful rubbed in a tiny bit of olive or avocado oil, flaky salt and quickly blistered on a hot grill. A few have some heat, most don’t have but a little. Pop them in your mouth hot off the grill, fantastic!

Jimmy Nardello pepper Is so deliciously sweet and just yummy.

I’m growing more peppers, new to me varieties, than ever this year, but not the two above. Maybe I’ll have new favorites. I cook with bell, jalapeño, and Fresno Peppers a lot.

The Fresno peppers I’ve grown have a lot of sweet, almost a red hots candy quality about them. Sweet, with late mild-moderate heat. Sliced thin, these fresno peppers are a great addition to a Moscow mule. The Fresno peppers are so sweet that I’ve had to cover them in netting as the wild swamp cottontail rabbits eat the ends of them off once the peppers start turning red.

[roper2008]

@roper2008
Have you tried Aji Rocoto Largo? It's supposed to be earlier than other Rocotos I've read about.

Sorry to get to this so late, but no have not grown Aji Rocoto Large. One thing about Peruvian Red Rocoto is it does not like full hot sun, so afternoon shade or filtered sun is best to get pods.

My favorite pepper is still Jimmy Nardello.

[DMF]

Really need to qualify the question with heat ranges. Most people eat sweet or mild peps. So of those, Grenada Seasoning, Trinidad Perfume,

med hot - Mako Akokasrade, MoA Scotch Bonnets and Chocolate Habs

hot+ - Fatalii, White bhut, Bahamian Goat

Super-hot! - Jay's Peach Bhut/Scorpion - Tasty and brutal!

[Sue_CT]

I don't seem to get the expected amount of heat out of my peppers. I do take the seeds out so I may stop doing that, but I started growing Anaheim pepppers and using them in salsa because the jalapenos seemed to have no heat any more. The anaheims should be milder, but seemed hotter than the jalapenos. Then I added seranos because the both Anaheim and the jalapenos seemed to be too mild. Those are a little hotter than the mild to medium salsa I like. Then I stuff poblanos and they end up being hotter than expected. I give up. Never know just how hot something will be and it never seems to be what is expected from a particular variety.

[SQWIB]

Sue I couldn't agree more!
I have had Poblano's tasting more like bells and when stuffing they would melt your face off. I also make cowboy Candy every year and while the recipe is on the sweet side, every once in a while you get a slice of jalapeno that is quite hot.
The only time Jalapeno's seem to stay the same (heat-wise) is when I make a Pepper Jelly.

I only grew the Anaheim's one year and they were pretty consistent with heat, milder than Jalapenos and Poblano's

[DMF]

Then I stuff polanos and they end up being hotter than expected.

Do you seed your poblanos for rellenos? If not then the crosswalls and placentas - where most of the capsaicin is - are intact. Personally I try to seed everything. Still get surprised by rellenos sometimes. Stuffed some Hatch (shrimp and some yellow cheese (yum!)) a couple years ago that turned out much hotter then expected even though we'd tested two pods before stuffing the batch. (My brother complains about hot food, but he ate all of those.)

[WoodSprite]

Peppers aren't one of my favorite foods and I can't handle heat so I stick with the basics and grow Sweet Banana and Hungarian Wax (which is hot for me and my low heat tolerance). Sometimes I'll grow jalapeno (Early or M) for my husband.

The only pepper that I ever really loved was a hybrid called Jingle Bell(s?) that is no longer available. I miss that pepper. They were very prolific, ripened quickly and were the perfect size for a salad for one without any waste.

I'm growing Cute Stuff F1 this year and love it. It's very prolific and I love the smaller than normal but not super small peppers it produces (average approx. the size of my fist or a little bigger) and I didn't have to wait all summer to harvest red ripe fruit. [mention]Nan6b[/mention], you might want to try Cute Stuff F1. It's doing great for me and I don't live that far from you (center of PA).

[GardenGuy00]

I'm partial to Fish peppers, though I admit the appearance is part of the reason why!

In terms of pure flavor, I've lately been hooked on Trinidad Perfume. It's a yellow pepper with fruitier habanero-esque flavor but next to no heat. I wish it was a bit hotter, like maybe Jalapeno level, but I'm still a big fan.

[65465Mo]

Elephant Ear
Ljubov's Dlan
Lesya
Nadapeno
As you can see I'm not into hot peppers.

[pepperhead212]

...
As you can see I'm not into hot peppers.

We'll see if we can work on that.

[Clkeiper]

Italian orange pendant? I honestly am not 100% certain its that. its as close as I can find of a match to one I grow from saved seeds from a farmers market. the guy grows them every year but hemhaws around as to what it is... he can never remember. *eyeroll here*.

[roper2008]

I can’t say this is my favorite pepper, but Big Bertha hybrid pepper did fantastic in my earthbox. Going to purchase seeds for next year. 2 to an earthbox is perfect.

[Tormahto]

I'm partial to Fish peppers, though I admit the appearance is part of the reason why!

In terms of pure flavor, I've lately been hooked on Trinidad Perfume. It's a yellow pepper with fruitier habanero-esque flavor but next to no heat. I wish it was a bit hotter, like maybe Jalapeno level, but I'm still a big fan.

Trinidad Perfume has NO heat, in my experiences with it.

[Clkeiper]

do any of you save seeds from "hybrid" peppers? I have found more than not of late that they are totally lying about them being hybrids. I have grown several of the saved from store peppers (the lunchbox types) and they have grown true. I have a plant of a chocolate snack pepper which has become my favorite sweet pepper next to the Italian orange pendant.

[Shule]

[mention]Clkeiper[/mention]
Yes. I don't grow a lot of commercial F1 hybrid peppers, but I've saved seeds from the ones I've grown, and I've grown an F2 from each of a couple of them (Big Bertha and Planet). They did not seem to be the same as the F1s, in these cases. However, they may have crossed again, since I didn't bag the blossoms.

I'm not planning to grow any commercial F1 hybrids next year. (Peppers, anyway.)

[pepperhead212]

The hybrid pepper I grow every season is Superchili - a serrano sized pepper, about 40-50k. It's good green, fresh ripe, and dried. It is the earliest variety every season, and the last, as well. I have some out there still, with flowers on them, as well.
Superchilis still producing and flowering on 11-5-20! by pepperhead212, on Flickr

Jalafuegos are also my favorite jalapeño, though I don't always grow those hybrids.

[PS1452]

The hybrid pepper I grow every season is Superchili - a serrano sized pepper, about 40-50k. It's good green, fresh ripe, and dried. It is the earliest variety every season, and the last, as well. I have some out there still, with flowers on them, as well.
Superchilis still producing and flowering on 11-5-20! by pepperhead212, on Flickr

Jalafuegos are also my favorite jalapeño, though I don't always grow those hybrids.

Super Chili is excellent, always the first and last for me also, and my favorite drying pepper. It just doesn't ever seem to get much love which is surprising, given its reliability and great pungent flavor.