This year I have a very nice selection of hot peppers. Oddly enough, even though I am half Hispanic, I don’t like hot foods and that inlcudes hot peppers. So if you ask me how they taste, I can’t tell you.
However. many of you love them either raw or cooked as in the traditional chile rellenos or in salsas and Hispanic, Thai cooking and other ethnic cuisines.
Anaheims are mildly hot and are good for using as a chile relleno. Not great germination this year. The Chinese 5 Color which also suffered from poor germination, is gorgeous and I will plant it again just for ornamental purposes. We were impressed with the size and colors. Amazing. I can see it with parsley, lobelia and petunias in a huge pot.
We have plenty of Poblanos this year. Several varieties such as Caballero, and Trident.
Superhots. This year I have the Bhut Jolokia or Ghost Pepper, as it is also known, Scorpion, Trinidad Scorpion and Carolina Reaper. They are very, very hot, some say the hottest peppers in the world.
Some of the peppers are very limited due to spotty germination.
Medium sized chile growing to an average of 6-10", mildly hot and popular in southwestern cuisine. Use them to make Chile Rellenos, a fried and battered pepper stuffed with cheese. Deep red when fully ripened.
SUPERHOT - CAROLINA REAPER
This pepper is claimed to be the hottest pepper in the world. On the Scoville Scale, they average 1.569 million units.They grow 2 - 3 inches with medium thick flesh and mature from green to red. When mature, they grow into gnarly looking little peppers.
SUPERHOT - GHOST
One of the world's hottest peppers, with readings in excess of 1,000,000 Scoville units! It starts out slow but eventually makes tall plants, exceeding 4 ft if it's happy
The thin-walled, wrinkled, pointed fruits reach 2-3" in length, ripening mostly to red. Use extreme care when handling. Very Late Season
This is a medium-sized pepper. It is often confused with the jalapeño pepper but has thinner walls, often has milder heat, and takes less time to mature. Green Fresno peppers are more versatile with a mild heat, and can be added to many types of dishes. They can also be pickled and eaten whole.
A hot heirloom chili from Thailand, these peppers are used in almost every dish in old Siam. Small pointed fruit are easy to dry and turn from green to bright red in color. Their pungent heat is loved in many dishes.
HABANERO - ORANGE
Habanero is about as hot as they come, without stepping into the "superhots" territory When added to salsa or dip, this little pepper will make your taste buds shout! Compact 12 inch plants yield thin walled peppers that start out dark green and ripen to an orange color.
HUNGARIAN YELLOW WAX
Spicy, fairly hot, banana shaped fruits, 6" long and 1-1/2" across - perfect for pickling. Matures from light yellow to bright red. Best hot pepper for cooler climates. Ever-bearing plants are 16 to 24" tall, strong, upright
HABANERO - RED
Habanero is about as hot as they come, without stepping into the "superhots" territory When added to salsa or dip, this little pepper will make your taste buds shout! Compact 12 inch plants yield thin walled peppers that start out dark green and ripen to a red color.
JALAPENO - EMERALD FIRE
This pepper boasts extra large and very tasty jalapeno fruits that are perfect for stuffing, grilling or using in salsa. Emerald Fire produces gorgeous, glossy green peppers with thick walls that have very little cracking, even after maturing to red. Very high yielding.
JALAPENO - FOOLED YOU
Perfect for mild sauces, salsas and stir-frys...not pungent, not hot, but still enormously flavorful. Plants grow 27" tall, bearing loads of large, thick-walled fruits measuring about 1-3/4" wide at the shoulder, maturing from green to red. Yield is enormous.
JALAPENO - PURPLE
Purple jalapeno pepper plants are highly productive, with the peppers starting off green, then maturing to a dark purple color, and then turn deep red. Purple jalapeno peppers are edible and delicious, and are as hot as a typical jalapeno pepper.
JALAPENO - MUCHO NACHO
An impressive jalapeno from Mexico. Jumbo, 4" fruits are fatter, thicker, heavier, a bit hotter, and up to a full inch longer than regular jalapenos and start green, maturing to red. Plants are vigorous and high yielding, bearing fruit about a week earlier than is typical jalapenos.
NUMEX - BIG JIM
The largest of New Mexican varieties, this pepper has fruit up to 12” long that weigh as much as 4 ounces. Their size makes them a favorite for chiles rellenos. Medium hot pungency. As an advantage, plants are able to set fruit under hot, dry conditions.
POBLANO - CABALLERO
Caballero is a poblano pepper that produces huge yields of large, glossy, uniform, mild and delicious peppers. This thick-walled pepper is perfect for stuffing, and is a classic for Chile Rellenos. It goes from green to red when ripe.
The popular little, thin, pickling pepper. 3-5-”fruit have superb flavor and just a little heat.
Small plants. This heirloom comes from southern Italy. They mature to a lovely golden color.
POBLANO - TIBURON
Large, dark fruits. Sweet, thick flesh. 4 1/2-5" x 3" fruits are moderately hot and traditionally used for chile rellenos. Big sturdy plant holds abundant, uniform, heavy fruit well off the ground.
The poblano is a mild chili pepper originating in the state of Puebla, Mexico. It is called an ancho or ancho chile when dried. Stuffed fresh and roasted it is popular for Chile Rellenos, a battered and stuffed with cheese dish.
From what I see doing my research this is a Hatch type chile. From New Mexico, this smooth-skinned 5" to 8"chile is used perfect for chile rellenos, enchilada sauce, and stews. Ranging from mildly hot to moderately spicy, it's also sweet and fruity when red.
SANTA FE GRANDE
A pretty chile, Santa Fe Grande pepper (also known as Guero) matures from yellow to orange-red with mild heat and slight sweetness. It works well either cooked or fresh for salads, salsas, and other dishes based on chile peppers
Large plant bears lots of very hot and pungent chiles with a distinctive flavor and fairly thin skins. They originated in the mountainous regions of the Mexico.
SUPERHOT - TRINIDAD SCORPION
This pepper is native to the district of Moruga in Trinidad and Tobago.
On February 13, 2012, The Chile Pepper Institute identified the Trinidad Scorpion as the hottest chili in the world, racking up more than 1.2 million Scoville units. In 2013, the Carolina Reaper took the stage as the hottest pepper. The Trinidad Scorpion has a tender fruit-like flavor, which makes it a sweet-hot combination.
Originally from Mexico—and taking its name from a Mexican state—this small, very hot pepper’s a favorite in the South and East, where the plants can grow tall and are covered with the petite light yellow-green to red fruits. Best known as the pepper that lends the kick to the namesake hot sauce from Avery Island, Louisiana.
Large plant bears lots of very hot and pungent chiles with a distinctive flavor and fairly thin skins. Although they look playful, they are hot.They originated in the mountainous regions of the Mexico. My husband loves these little guys.
JALAPENO - JEDI
These are huge jalapeno peppers. Jedi's fruits average. 4-4 1/2" and are slow to check (show small cracks in skin). The large plant is of the "continuous set" type that produces over a long harvest window.
3" to 4" inches long and about 1 1/2" wide, these cone-shaped, thick-walled fruits are borne in great numbers on very vigorous plants. They are ready to pick when dark green, delivering a wallop of pure heat! You could also allow them to mature and they will turn bright red.
JALAPENO - M
A thick-walled jalapeno pepper with the same fiery hot pungency, this uniform strain does quite well in cooler climates. The 3-1/2" x 1" tapered, sausage-shaped fruit are smooth and deep green turning red. Heavy yields are produced on upright plants.
JALAPENO - TAM
Created at Texas A&M University, this jalapeno is a lot milder than its brothers and sisters. In short, if you like the taste of the Jalapeno but can't take its heat, this one is for you! TAM Jalapeno is a very productive variety that is resistant to disease.