Anyone know of a source for Big Jim Legacy?

FaithHopeLove. I have grown gypsy. It's a hybrid that produced many peppers.
You have to wait until they get really red. Taste good, but not my favorite.

Great report brokenbar!

I love Guajillo pepper too - I need to regrow it again next year.
I agree on Cayenne Long Think Red - it is so prolific, we loved it.

Most of our peppers are producing huge crops this year, it must be the alfalfa meal we put into the pepper beds. I had a few Super Shephards 1' long! And Chinese Giants are giants :)

But I was very impressed with a pepper I got from Geza in Hungary called 'Karmen'. So big, so prolific, and so sweet and fragrant.

Among the hots we loved Purple Jalapeno the most. It is hotter than any other Jalapeno we tried, and so aromatic - perfect to slice thinly into tomato salad.

[QUOTE=roper2008;375891]Anyone know of a source for Big Jim Legacy?

FaithHopeLove. I have grown gypsy. It's a hybrid that produced many peppers.
You have to wait until they get really red. Taste good, but not my favorite.[/QUOTE]
This is where I got mine:

[URL]http://www.chileseedusa.com/order_chili_pepper_seeds.htm[/URL]

[QUOTE=Tania;375892]Great report brokenbar!

I love Guajillo pepper too - I need to regrow it again next year.
I agree on Cayenne Long Think Red - it is so prolific, we loved it.

Most of our peppers are producing huge crops this year, it must be the alfalfa meal we put into the pepper beds. I had a few Super Shephards 1' long! And Chinese Giants are giants :)

But I was very impressed with a pepper I got from Geza in Hungary called 'Karmen'. So big, so prolific, and so sweet and fragrant.

Among the hots we loved Purple Jalapeno the most. It is hotter than any other Jalapeno we tried, and so aromatic - perfect to slice thinly into tomato salad.[/QUOTE]
My Son said that in Wyoming he was having the kind of garden year you only get about every ten years..He said his peppers were just unbelievable. Must be the weather everywhere this year. Peppers were always a 50/50 proposition in Wyoming. I know if they don't get nights consistently over 60 they just pout.

[QUOTE=brokenbar;375893]This is where I got mine:

[URL]http://www.chileseedusa.com/order_chili_pepper_seeds.htm[/URL][/QUOTE]

Thank you. Just ordered some.

[QUOTE=roper2008;375897]Thank you. Just ordered some.[/QUOTE]
Glad to help! These are the peppers I use , along with tomatillos, in my Salsa Verde. The Legacies seemed to have thicker skin then some of the other Big Jim's. I think they added a lot to the body of my Salsa Verde.

The plus and minus

I got a great crop of Pablanos and was really looking forward to them as the
best chili relleno I ever tasted used Pablanos and not Anaheims, but my wife
says chili relleno is too much work and all went to waste. I have not had good
luck growing Big Bertha, but have an abundant crop of jalapenos for poppers
and salso. Habaneros did well.

As to tomatillos, I must be the only person that can't seem to grow them. I have
to buy them and the cashiers never know what the heck they are!!

[QUOTE=brokenbar;375903]The Legacies seemed to have thicker skin then some of the other Big Jim's. [/QUOTE]

Do you need to peel them for salsa or is the skin edible? I was disappointed with one of the peppers I grew this year, skin was thicker than meat inside. :( Pretty though.

[QUOTE=Alpinejs;375907]The plus and minus

I got a great crop of Pablanos and was really looking forward to them as the
best chili relleno I ever tasted used Pablanos and not Anaheims, but my wife
says chili relleno is too much work and all went to waste. I have not had good
luck growing Big Bertha, but have an abundant crop of jalapenos for poppers
and salso. Habaneros did well.

As to tomatillos, I must be the only person that can't seem to grow them. I have
to buy them and the cashiers never know what the heck they are!![/QUOTE]

Do you know that about 40 years ago, I lived in Alpine off of Tavern road...it is a beautiful community but sure has grown. Grew THE BIGGEST artichokes you have ever seen when I lived there...Sunset magazine did photos of them. I wonder if the nights are too cool for tomatillo there? I am trying to remember if I grew them there...hmmm. So close to the border you would think they would do great. It got plenty hot in the summer! Dreaded every fire season and was always helping folks haul livestock out of there and Harbison Canyon area.

Letting REALLY GOOD POBLANOS go "Un-Chili-Rellen-oed" should be against the law!:x :lol: I make a big batch and freeze them. Chili rellenos is one of my favorite dishes and they are so much better with Poblanos (or Mulattos Isleno's a nearly black poblano) than with Anaheim peppers. I am getting hungry talking about them!

[QUOTE=Dak;375912]Do you need to peel them for salsa or is the skin edible? I was disappointed with one of the peppers I grew this year, skin was thicker than meat inside. :( Pretty though.[/QUOTE]
Dak, I said it poorly...I meant the "meat" was thicker/firmer...I have not had to peel them.

Sounds better and better. What's your favorite pepper for chile rellenos? (hope you're no where near that storm that's causing so much damage in Mexico)

Chili rellenos...one of the greatest gifts to the world. And yes, Poblanos por favor.

[QUOTE=Dak;375923]Sounds better and better. What's your favorite pepper for chile rellenos? (hope you're no where near that storm that's causing so much damage in Mexico)[/QUOTE]
Got some wind but that as it...For Chili Relleno, Poblano peppers or Mulatto Isleno, which is a nearly black variety of Poblano. The Mulatto Isleno is sweeter and when dried, can be used, along with Pasilla Bajio for mole.

[QUOTE=Tania;375892]Great report brokenbar!

I love Guajillo pepper too - I need to regrow it again next year.
I agree on Cayenne Long Think Red - it is so prolific, we loved it.

Most of our peppers are producing huge crops this year, it must be the alfalfa meal we put into the pepper beds. I had a few Super Shephards 1' long! And Chinese Giants are giants :)

But I was very impressed with a pepper I got from Geza in Hungary called 'Karmen'. So big, so prolific, and so sweet and fragrant.

Among the hots we loved Purple Jalapeno the most. It is hotter than any other Jalapeno we tried, and so aromatic - perfect to slice thinly into tomato salad.[/QUOTE]
I am growing Cayenne Long Think Red too. If I can stop eating them, I may be able to save the seeds. I just can not believe how many peppers on one plant.

[QUOTE=MrsJustice;375971]I am growing Cayenne Long Think Red too. If I can stop eating them, I may be able to save the seeds. I just can not believe how many peppers on one plant.[/QUOTE]
I don't think I have ever had such a dramatic looking pepper plant when it is loaded with curly red fruit! I just like looking at them! Also, the more I picked, the more fruit they set. I am really pleased at how quickly they turn red...heck...I would grow them just to look at them!