where did I go wrong with my jalepeno peppers?

Fri Aug 20, 2010 10:40 pm

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

Fri Aug 20, 2010 11:49 pm

tedln wrote: 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?

Sat Aug 21, 2010 11:50 am

stella1751 wrote: 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 Big Jimsare 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!

Sat Aug 21, 2010 4:11 pm

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!

Sat Aug 21, 2010 4:32 pm

sheeshshe wrote: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

Sat Aug 21, 2010 7:05 pm

sheeshshe wrote: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 :-)

Sat Aug 21, 2010 7:32 pm

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 University of New Mexico's Chile Institute.

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 :roll:

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!

Sat Aug 21, 2010 8:42 pm

"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

Sun Aug 22, 2010 12:20 am

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

.

Sun Aug 22, 2010 12:49 am

garden5 wrote: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 :twisted:

Sun Aug 22, 2010 1:29 am

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

Sun Aug 22, 2010 2:09 pm

I'll be sure to let ya know, Ted :lol:

.

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 :wink:

.

Sun Aug 22, 2010 2:21 pm

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

Sun Aug 22, 2010 6:22 pm

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."

Sun Aug 22, 2010 6:58 pm

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!