peppers

[pugs]

maxmex,

Are you going to have seeds of Rayados to share this fall? Hmmmmmmmmmmmm?

I sure like to try some and see how they do in Oregon.

Pugs

[macmex]

Hey Pugs, sure! I have seeds now if you want. Not only have I saved seed each year, but I still have about 980 from the original little bag of seeds my student gave me. I haven't done a germination test on them, but they might still germinate. I only plant, perhaps a dozen seeds per year, keeping 4-6 plants. Since we grow and maintain three to four peppers I don't need any more than that. Drop me a PM and we'll talk about shipping, etc. I can't until after Feb 7, as I'm presently in Mexico.

We have a couple of gardens scattered around our property. So I slip the peppers in where they are unlikely to cross pollinate. So far we haven't had a single cross.

At the end of the season my Rayados and Habaneros are nearly four feet long (the plants). I just cut them off at the ground and hang them, fruit and all, in one of our sheds which stays cool, but never freezes. That way we get to pick peppers all winter. We also process quite a bit of hot sauce, both regular salsa and what I call Habanero Magma, which is just ground up Habaneros mixed with a little vinegar and salt, cooked and canned. While I can use it on eggs, etc. I prefer to use it to spice up mild salsa or add to soups and stews.

The other pepper we've grown, every year since 2002 is called Thai Hot. There are a number of "Thai Hot's" out there. This one gets about 3 feet tall and produces a bouquet of peppers about 3-4 inches long and pencil thin. They are about as hot as a Cayenne.



George

[Penny]

Those look great!!

[grungy]

Maxmex,
Could we get in on the offer - grunt likes them mucho hot.

[macmex]

Sure. Drop me a PM with your e-mail and we can arrange to send them to you when I get back.

George

[hiven]

Your chili looks great Macmex. Growing chili/ pepper is one of my favorite as they are so ornamental and easy to grow.
I don't fancy eating hot chili but really enjoy the mild and sweet ones. Habanero Orange is the spiciest I have so far which I really dislike (too spicy) but oh boy it look so pretty .

[pugs]

Thanks George,

PM is on its way.

Nice picture by the way. I've have some old seed I'm tryin this year called Pencil Hot. Sounds like your Thai Hot.

Pugs

[grungy]

George,
Is there a small cone shape pepper about 1 to 1/2" long and maybe 1/4- 3/8" wide at the top. Really hot, and grows on a small plant. Some of our friends brought us seeds back from Mexico, years ago, but when we moved unfortunately that was one of the packets that got misplaced. They picked it up in one of the open markets while they were doing missionary work down there in the late '60's or early 70's. Would love to get my hands on it again. Of course they didn't get the name of it, but they knew Grunt loved hot peppers.
Thanks,
Grungy

[canadamike]

Grunt, if I go to BC one day, remember to tell me to drink lacquer before going to your place to coat my intestines. And I'll make sure to blowtorch my a........ in advance so I can't blame you for anything...

Come to think of it, I think I'll vote for Nova Scotia

Mucho better on hemorrhoïds...

[grungy]

Ah, Michel, you're safe visiting - grunt gets his own treats, (him and his two buddies), the rest of us eat food with black pepper or extremely mild to no existent heat containing flakes. There is a blue jar left on the table, however, that unless you are a heat freak, I would just leave closed.

[macmex]

Grungy, I hope to hit the market, on market day this coming week. This week I just had too much to do. Will look around at the fresh peppers. I believe I've seen something like what you mentioned. There are a lot of variations on some basic types here, and there are more commercially produced Jalepeños and Serranos. The commercially produced peppers are quite good (and dependable), but I've always gravitated to what the little Indian ladies sell from their blankets and things which were obviously home grown. After walking through the market regularly for several years, these oddities stand out at a glance.

Mike, just about anyone can become accustomed to hot food. When I asked Jerreth, who is now my wife, out on a first date I took her to a little hole-in-the-wall Mexican restaurant in Chicago. They had pickled cherry peppers in a plate on the table and she innocently asked me "What are those?" I was astounded! Having grown up around Italians I thought everyone knew about cherry peppers. So I replied, "Oh, those are pickled tomatoes, try one." She picked one up and just touched it to the tip of her tongue... and her whole face turned bright red. She started gasping and sputtering. Again, I was astounded, and a little bit worried about what kind of impression I might have just made. Well, she was fine. In fact she started learning to eat hot food. By the time we were married a couple of years she could handle more heat than I could!

But moderation is important. When we lived in Mexico, I got to where I out did most of my Mexican friends. Then, combining my capsicum intake with bouts of typhoid and salmonella I ended up with gastritis and had to go on a year long bland diet. Yuk! So now I don't push it. But here at the Bible Institute (near Ixmiquilpan, Hidalgo) they know to get out the salsa when I come!

Hiven, I agree about the ornamental value of Habaneros. They are gorgeous!

George

[hiven]

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Too bad I don't have the picture when the tree was full of ripe orange habanero but here was the last harvest of it.

[Penny]

Wow, thats quite the haul!!

[macmex]

Very nice indeed.

Grunt & Grungy, I went to the Ixmiquilpan market today and only saw standard things like jalapeños and serranos. Sorry! It's not every visit to the market that produces something unusual and I only get to go once a year!

George

[grungy]

Next year then, we can try again.