where did I go wrong with my jalepeno peppers?

[csvd87]

About the 6 inch Jalapenos, there are giant varieties.
I'm groiwng all my peppers in containers, they are doing very well, including my Filius Blue that I have grow indoors all summer due to the fact I got seeds for it in June so it was in under lights this whole time, and it has about 8 buds on it however it is only about 8 inches tall, very pretty plant, purple stalk stalk and alot of purple in the foliage. My red Beauty Bell plant is is doing insanely well with I think 12 peppers growing and about 40 on the way. "Juneuary" didn't help with production, actually stunted growth for a while.

Did you grow from seed or seedlings? Do you keep them inside year round? Do you expect them to continue to grow and produce year round inside. Many people grow pepper plants indoors as decorative plants.

Ted

4 Of my pepper plants were starters bought from a nursery my Jalapeno, Red Beauty, Banana, and Sweet Cayenne. all others are from seed, which are an unknown variety of long sweet, an unknown variety of bell, Filius Blue, Black Pearl, Cayenne, Chocolate Bell. I plan to bring a Chocolate Bell, Cayenne and probably my Red Beauty inside at seasons end and try and keep them producing as long as I can, they will join my Filius Blue, and Black Pearl. I'm going to see what else I can get to grow indoors, I do have an Okra, Black Sesame and a Borage plant growing, about 3 weeks old ( had to test germination, and since they germinated I might as well try. I may post a topic with pics of my plants, but not likely as I am quite lazy and forgetful.

[tedln]

You nailed me! Now I will feel so insecure about my writing skills and logical presentation skills, I will start stuttering. It simply isn't fair having someone who knows what you are doing observing.

sheeshshe,

I apologize! I wish an easy answer to your question existed. It may, but I don't know it. I still have a sneaking suspicion that it is climate related. I've been waiting for someone who lives right down the street from you to post telling us they are having great success with their peppers this year.

Ted

[tedln]

csvd87,

Concerning the lazy and forgetful part of your post, welcome to the club.

Concerning the gardening part of your post, are you growing all of that indoors? If I remember correctly, Vancouver Island has a fairly temperate climate compared with most of Canada. What months are considered your prime crop growing months? I'm asking because I am surprised at how late you are starting some of your plants. I would think considering your latitude, you would be daylight limited, even if it is warm enough to grow; by late August.

Ted

[sheeshshe]

that is some seriously thread hijacking, LOL!


OK, perhaps its climate? its been a nice hot summer here though so IDK! I use a lot of jalepenos so its quite the bummer that we've been purchasing quite a lot. and darnit I ran out tonight and needed more. too bad I couldn't just go out and pick one that I needed grr.

[tedln]

that is some seriously thread hijacking, LOL!


OK, perhaps its climate? its been a nice hot summer here though so IDK! I use a lot of jalepenos so its quite the bummer that we've been purchasing quite a lot. and darnit I ran out tonight and needed more. too bad I couldn't just go out and pick one that I needed grr.

I'm curious. How do you use a "lot" of jalapenos? We need to trade places. I use some jalapenos and grow more than I can use. You use a lot and can't grow enough. Do you use them for seasoning, eat raw, make a vegetable course out of them?

Ted

[sheeshshe]

salsa!!! lots and lots of salsa!!

all the tomatoes get turned into salsa. we really like it LOL! so in the freezer it goes for the winter. I picked 17 pounds of tomatoes today. and so I just turned it all into salsa. and ran out of jalepenos. grrr.

now, I planted 6 jalepeno plants and picked 1 pepper so far. there is one more growing. I think that is all. def not enough for my salsa making obsession..........

[applestar]

I've kind of lost track of the origin of your thread and where it was going, and I don't have the time to go back and read it now, but sticking with the climate issue, maybe there is a micro-climate in your garden that you can take advantage of.

For example: South or southwest side of your house, rock wall, or even a big boulder... or a bed with a hardscape on its south side to reflect the heat and also act as heat sink to retain the heat through the night. Do you have lots of rocks around your property like some people? You could, even right now, place some rocks on the north side of the plants.

(Huh. That gave me an idea. *I* could do this for my watermelon that I started late... and the sweet potatoes.... )

Look for area that gets a lot of sun or the hotter south~west sun even if it's shaded in the morning.

[csvd87]

csvd87,

Concerning the lazy and forgetful part of your post, welcome to the club.

Concerning the gardening part of your post, are you growing all of that indoors? If I remember correctly, Vancouver Island has a fairly temperate climate compared with most of Canada. What months are considered your prime crop growing months? I'm asking because I am surprised at how late you are starting some of your plants. I would think considering your latitude, you would be daylight limited, even if it is warm enough to grow; by late August.

Ted

Sunset now is around 7:15 I think. I am in zone 7a or b.. depends on the year, last year was maybe -10C in the Winter, and year before was -20C, but as far as overall daylight, we get a ton in the summer, longest day was Saturday June 19th sun up at 3:52am sun down at 8:11, which I think is junk because we get daylight until around 10 to 10:30 around then. Anyways, hottest it gets here is 32C, but averages around 25 to 28.
It did get hot enough this year to kill my peas. It does cool off quick, it was 32 on Sunday, and it was maybe 24 today, projected to be 17 on Sunday with lows of 9. Last frost around Victoria Day(middle of may) guess optimum months are June through to September. And yes I will be growing a bunch of stuff indoors, gotta keep me busy doing something. Also I got started late, had no interest in gardening until I was wandering around a nursery with my mom on mothers day, so with that logic I will be "ending" late anyways I feel like I am rambling and not making a whole lot of sense.

[sheeshshe]

AS, put the rocks like right in front of the jalepeno plants on the north side?

[applestar]

Right. If they're big rocks put them far enough away that the leaves don't touch. If they're small or flat rocks, you can sort of mulch all around... Or if you have big and small, put the small ones on the south/ sun side, big ones on the north side to reflect the sun back. If big enough, it could even provide some shelter from cold air. Humidity will condense on the rocks and water the plants so keep that in mind. But! You may not want rock mulch on sun/south side if they might keep the soil too cool.

[garden5]

So you say that these giant peppers produced at the same rate as you normal sized ones? Well, I'll definitely have to put some of those on the list for next year. .

[tedln]

garden5,

Mine did. It has been a few years since I grew them, but the plant was larger and the peppers were larger and they all grew to produce-able size at the same time.

I like applestars rock idea. My pepper plants (except the bells) have always grown so tall, that if I didn't support them; they would simply topple over. In years past, I would drive a stake in the ground and tie them to the stake. As they produced new branches, I would pull all the branches into a tight bundle and tie the bundle to the stake. This year, I tried the small tomato cages, but my plants have way outgrown the cages. Since they always topple right at ground level, I wonder how it would work to simply prop them up with big rocks right at ground level. It has always worked well with my squash.

The wife and I went into town to our favorite Mexican restaurant last night. When we returned, we found the aftermath of a pretty windy thunderstorm. All my new squash plants were laying on their sides but my peppers in their cages seemed okay.

Ted

[jmoore]

I'm curious. How do you use a "lot" of jalapenos? We need to trade places. I use some jalapenos and grow more than I can use. You use a lot and can't grow enough. Do you use them for seasoning, eat raw, make a vegetable course out of them?

Ted

Ted, check the recipes forum. I posted a recipe for Pickled Jalapeno Relish that I've been doing this year. I did another batch last week and gave some to my father for his birthday. I remember when we used to go to El Chico when I was a kid, he'd always ask for "relish". He loved it. I found that recipe poking around and have done two full batches this year. The first was two quarts, the second was 6 pint jars. I have a bit left of the second quart and I gave away the 6 pints. Everyone is loving them and asking for more. Luckily my jalapeno's are doing well this year.

As for larger jalapeno's, I've got a Macho Nacho plant growing next to the jalapeno. It's supposed to put out 5-6" jalapenos. I haven't gotten any peppers of it yet, but there are new blooms all over. I'm betting it takes off if/when the temp breaks a little.

[tedln]

jmoore,

Where did you get the macho nacho plant or seed? I along with a few others want to try them next year. I will bet you a buck that "macho nacho" is simply the Burpee Gigante seed purchased and resold under a new name?

I will try the relish.

Thanks

Ted

[jmoore]

jmoore,

Where did you get the macho nacho plant or seed? I along with a few others want to try them next year. I will bet you a buck that "macho nacho" is simply the Burpee Gigante seed purchased and resold under a new name?

I will try the relish.

Thanks

Ted

I bought it as a plant from Home Depot. It's a Burpee plant that are ubiquitous at HD and Lowes in the spring. It may well be a renamed Gigante.

The relish is great. Def. worth trying a batch.

[tedln]

Thanks jmoore.

I was at Lowes and Home Depot today. My wife browses at ladies stores. I browse at Lowes and Home Depot. They only had a few plants still alive and they were in horrible condition. They said they should be getting some fall plants in soon.

Stella, Just to make you jealous; I ate a really good Chile Rellano at my second favorite Mexican restaurant for lunch today. MMMMMnnnn Good.

Ted

[stella1751]

Stella, Just to make you jealous; I ate a really good Chile Rellano at my second favorite Mexican restaurant for lunch today. MMMMMnnnn Good.

Ted

There's an evil streak in you, Ted. You're gonna want to watch out for that

There is one fantastic true Mom 'n Pop Mexican restaurant in Wyoming. Unfortunately, it is in Cheyenne, roughly 200 miles away. If I want Chile Rellenos, I have to make them myself. I haven't had them since my Poblano year, two years ago. Ah. The memories.

Next year, I will try to make some from my 6" Jalapenos. I wonder whether I should grow some Anaheims as a back-up plan? Now you have me seriously wanting Chile Rellenos!

I have some Nu-Mex Big Jims this year. They're long enough, but I think it would be a waste of time to try to stuff them. I wonder what people use them for? Poppers?

[stella1751]

Next year, I will try to make some from my 6" Jalapenos. I wonder whether I should grow some Anaheims as a back-up plan? Now you have me seriously wanting Chile Rellenos!

I have some Nu-Mex Big Jims this year. They're long enough, but I think it would be a waste of time to try to stuff them. I wonder what people use them for? Poppers?

I went online to answer my own question about these Numex's and found that these [url=https://www.thechileman.org/results.php?chile=1&find=numex&heat=Any&origin=Any&genus=Any]Big Jims[/url]are ideally suited to making Chile Rellenos. Duh. They are such odd peppers, 7 to 8" long and curving all over the place because the first batch started when the plant was only 6" tall.

Sheeshshe, I don't know yet what kind of flavor these have, but they're supposed to be hot, and these plants really produce. One of these super long peppers is the equivalent of three or four jalapenos. The literature says they'll go up a foot long. You might consider them for your salsa next year; three or four of these would make a lot of salsa!

[sheeshshe]

big jims? yes?

I need to start writing down all the varieties that I want to plant next year!!! if I don't I won't remember when it is time to order seeds in the spring! LOL!

[tedln]

big jims? yes?

I need to start writing down all the varieties that I want to plant next year!!! if I don't I won't remember when it is time to order seeds in the spring! LOL!

If you want the big ones, remember to order the "NUMEX Big Jim". If I remember correctly, the "Big Jim" is simply a multicolored fairly normal sized pepper.

Ted

[stella1751]

big jims? yes?

I need to start writing down all the varieties that I want to plant next year!!! if I don't I won't remember when it is time to order seeds in the spring! LOL!

Click on the link I included in my previous post. Those are the ones Ted is talking about. They'll go a foot long. I suspect you need to plant them on stilts, though, based on the half-dozen I have curling around the base of each of my plants

[stella1751]

Sheeshshe, I had another thought. I have a friend, well, a son of a friend, who is a weed expert and teaches at the University of Idaho. Years ago, when I was having a pepper problem, I called him. After advising me on what to do, he told me that the best website in the business for pepper questions is the [url=https://www.chilepepperinstitute.org/]University of New Mexico's Chile Institute[/url].

That's where these Nu-Mex's were bred. They were also the first to have the hottest pepper in the world, which name I can not remember, except that it hailed from India, had a J and a B in its name, and was, I think, 1,000,000 scoville units hotter than a Habanero. Mega hot. You would need to wear lead-lined gloves to harvest them

Anyhow, if I were going to grow any of the Nu-Mex products, I would go straight to the source for my seeds. They cost a little more, but you seriously know what you're getting!

[tedln]

"They were also the first to have the hottest pepper in the world, which name I can not remember, except that it hailed from India, had a J and a B in its name, "

Bhut Jalokia I believe. Some call them ghost peppers.

Ted

[garden5]

I've got a few bhut jolokias in my garden. They are currently the hottest peppers in the world...rating a maximum 1,000,000 scoville heat units. To put this in perspective, jalapenos max out at 8,000 scovilles.

The formerly hottest in the world was the "red savina" habanero, which was about 500,000 scovilles.

Interestingly enough, the ghost peppers have just started producing, about 1.5 to 2 months later than all the others. I'm hoping they grow fast so I can have a chance to taste one before frost .

[stella1751]

I've got a few bhut jolokias in my garden. They are currently the hottest peppers in the world...rating a maximum 1,000,000 scoville heat units. To put this in perspective, jalapenos max out at 8,000 scovilles.

The formerly hottest in the world was the "red savina" habanero, which was about 500,000 scovilles.

Interestingly enough, the ghost peppers have just started producing, about 1.5 to 2 months later than all the others. I'm hoping they grow fast so I can have a chance to taste one before frost .

Garden5, I don't think you're supposed to eat them. Most people use them as varnish remover

[tedln]

Garden5,

If you eat one, you will be begging for an early frost. Call me when you get out of the hospital and can talk again.

Ted

[garden5]

I'll be sure to let ya know, Ted .

I'm not planning on eating a whole one, maybe just a small piece.....without the seeds or membrane. I'll certainly be interested to see how adding one to a big pot of chili spices it up, though .

[tedln]

I've not heard anyone discuss how they taste. The amount of heat compared to the amount of pepper used may dilute the taste to much. I've always loved the taste of Habenero when one is used in chili or even hot sauce. Even the Habenero has to be diluted to reduce the heat. It's taste is strong enough to still come through. It doesn't have the taste of a normal Chile pepper. It has a fruity taste that lingers for long time.

sheeshshe,

I'm sorry! We seem to keep taking a wrong turn somewhere and it usually has nothing to do with the question you asked.

Ted

[sheeshshe]

oh its all in good fun. its making my topic look popular! ROFL!

you guys made me almost spit my oatmeal on the screen with the "If you eat one, you will be begging for an early frost. Call me when you get out of the hospital and can talk again."

[stella1751]

Okay. Since you don't appear to be offended by tangents, I'd like to ask a question I've been thinking about digressing with: How's that salsa recipe of yours? I haven't yet found one I like. Well, last year I found a terrific green-tomato one that I really like. (I'm currently finishing up my last jar. How's that for timing?)

However, I haven't yet found a salsa recipe I like for the red tomatoes, and the green-tomato one is a little off in appearance. Would you mind sharing your recipe, if it's not too much work and if you're really pleased with it?

In a week to 10 days, I'm gonna have hot peppers and tomatoes by the bushel-full!

[sheeshshe]

um it is one of those things that I eyeball it? LOL! I started with a recipe online and ended up just tossing it in after making it a few times. I don't do a cooked recipe, just the raw one. I do a bunch of tomatoes, some onion, jalepeno, garlic, oil, and salt. it called for cilantro but I don't like it. I jjust blend it up in the food processor. its runny, but I like it that way because all the flavors are blended together.

[stella1751]

Thanks, Sheeshshe! I'll keep trying different recipes until I find one I like.

How's the Jalapeno doing? Is it producing again for you?

[sheeshshe]

well... out of 6 plants I have 1 jalepeno growing. and I picked one a few weeks back. that is IT! I give up. I don't know what I'm doing wrong. I really want to try again but hate to buy a whole thing of those big jim seeds for just a couple plants. do you know if people do little co-ops or trades in the spring with seeds?

[tedln]

well... out of 6 plants I have 1 jalepeno growing. and I picked one a few weeks back. that is IT! I give up. I don't know what I'm doing wrong. I really want to try again but hate to buy a whole thing of those big jim seeds for just a couple plants. do you know if people do little co-ops or trades in the spring with seeds?

Isn't this where the discussion started?

Ted

[sheeshshe]

ROFL!!!!!!!!!!!!!!! I do believe we've come full circle LOL!!!!!

[stella1751]

well... do you know if people do little co-ops or trades in the spring with seeds?

Sheeshshe, I never plant all of my seeds, because sometimes things don't go as planned. I just pulled out the packet that friend sent me, and there are five seeds left. Unfortunately, I fear I assumed they were Nu-Mex, and they may well be Nu-Mex, but the label he put on them reads simply, "Big Jim Hot Pepper."

I haven't taste-tested the peppers yet. They are just now starting to turn red, which they do working from the base to the tip, quite attractively. The plants are currently, I suppose, 30" tall, but this summer hasn't been a fair test of any peppers up here, having only begun on July 8. I suspect they'll go at least 4' tall under ideal conditions. The peppers are slender, and long, 6 to 7", I suppose, and curl all over the place, especially the ones at the bottom of the plant.

If you're interested, PM me with your mailing address, and I'll send you these five seeds. (Why do I feel like Jack the Giant Slayer? I'm gonna need a cow in exchange, I hope you know.) Five seeds should be enough to make certain you get two to four plants.

Ted, I went online, and I can't find a Big Jim that's not the Nu-Mex type. Are you sure there are other Big Jim's?

[tedln]

Stella,

According to the following website, the Big Jim pepper was developed at NMSU in 1975 and is sometimes known as an Aneheim pepper.

https://www.kitchengardenseeds.com/cgi-bin/catview.cgi?_fn=Product&_category=30

According to this site, they have the Numex Big Jim and the Numex Heritage Big Jim.

https://chile-pepper-seeds.net/varieties.html

The Chile Pepper Institute at NMSU lists both the Numex Big Jim and the Numex Heritage Big Jim at the following link.

https://www.chilepepperinstitute.org/cart/seeds/nmsu_varieties/

Apparently, the Numex Heritage Big Jim is the larger variety. I am almost sure I read on one page, the Big Jim pepper was a normal sized Jalapeno in a variety of colors, but I don't remember where.

Ted

[applestar]

According to the following website, the Big Jim pepper was developed at NMSU in 1975 and is sometimes known as an Aneheim pepper.

https://www.kitchengardenseeds.com/cgi-bin/catview.cgi?_fn=Product&_category=30

How interesting! That means the pepper I've been labeling "Anaheim NM" because it was called "Anaheim New Mexico" in the 10+ year old souvenir multi seed hot pepper packet that I planted from could be the very pepper you have bee talking about? They're about 8 in long on the average.

[stella1751]

Good stuff, Ted; thanks! Based on the photos, mine looks more like the NuMex Heritage, no Big Jim about it. The ninth photo down on the last site you listed looks more like what I have, which was why I was surprised to learn these are good for chili rellenos. My peppers are not 2.5" at the base, more like 1.5".

[applestar]

Ah, even more interesting... I think mine looks MOST like New Mexico.