Final Pepper Grow List 2018
 

I am fairly certain I have reached my pepper limit, quantities will be 2 - 6 each. I believe I will only be growing 8 tomato plants this year instead of the usual 24.

[COLOR=black][FONT="Verdana"]Ajvarski[/FONT][/COLOR]
[COLOR=black][FONT="Verdana"]Anaheim
Bells:[/FONT][/COLOR]
[COLOR=black][FONT=Symbol]· [/FONT][/COLOR][COLOR=black][FONT="Verdana"]King of the North[/FONT][/COLOR]
[COLOR=black][FONT=Symbol]· [/FONT][/COLOR][COLOR=black][FONT="Verdana"]Ozark Giant[/FONT][/COLOR]
[COLOR=black][FONT="Verdana"]Big Jim:[/FONT][/COLOR]
[COLOR=black][FONT=Symbol]· [/FONT][/COLOR][COLOR=black][FONT="Verdana"]Heritage[/FONT][/COLOR]
[COLOR=black][FONT=Symbol]· [/FONT][/COLOR][COLOR=black][FONT="Verdana"]Legacy[/FONT][/COLOR]
[COLOR=black][FONT="Verdana"]Carolina Reaper[/FONT][/COLOR]
[COLOR=black][FONT="Verdana"]Cascabel
Cayennes:[/FONT][/COLOR]
[COLOR=black][FONT=Symbol]· [/FONT][/COLOR][COLOR=black][FONT="Verdana"]Long Thin[/FONT][/COLOR]
[COLOR=black][FONT=Symbol]· [/FONT][/COLOR][COLOR=black][FONT="Verdana"]Ring of Fire[/FONT][/COLOR]
[COLOR=black][FONT="Verdana"]Chile de Arbol
Chimayo
Corno di Toro[/FONT][/COLOR]
[COLOR=black][FONT="Verdana"]Cubanelle
Fatalii[/FONT][/COLOR]
[COLOR=black][FONT="Verdana"]Fresno
Frigitello[/FONT][/COLOR]
[COLOR=black][FONT="Verdana"]Guajillo
Hot Pepper Habanero
Hot Tabasco
Jalapeños:[/FONT][/COLOR]
[COLOR=black][FONT=Symbol]· [/FONT][/COLOR][COLOR=black][FONT="Verdana"]Biker Billy[/FONT][/COLOR]
[COLOR=black][FONT=Symbol]· [/FONT][/COLOR][COLOR=black][FONT="Verdana"]Early[/FONT][/COLOR]
[COLOR=black][FONT=Symbol]· [/FONT][/COLOR][COLOR=black][FONT="Verdana"]Jalafuego[/FONT][/COLOR]
[COLOR=black][FONT=Symbol]· [/FONT][/COLOR][COLOR=black][FONT="Verdana"]Mucho Nacho[/FONT][/COLOR]
[COLOR=black][FONT=Symbol]· [/FONT][/COLOR][COLOR=black][FONT="Verdana"]NuMex Jalmundo[/FONT][/COLOR]
[COLOR=black][FONT=Symbol]· [/FONT][/COLOR][COLOR=black][FONT="Verdana"]TAM[/FONT][/COLOR]
[COLOR=black][FONT="Verdana"]Jimmy Nardello[/FONT][/COLOR]
[COLOR=black][FONT="Verdana"]Leutschauer Paprika
Pasilla Bajio
Poblanos:[/FONT][/COLOR]
[COLOR=black][FONT=Symbol]· [/FONT][/COLOR][COLOR=black][FONT="Verdana"]Ancho[/FONT][/COLOR]
[COLOR=black][FONT=Symbol]· [/FONT][/COLOR][COLOR=black][FONT="Verdana"]Mulato Isleño[/FONT][/COLOR]
[COLOR=black][FONT="Verdana"]Pulla (Puya)
Serrano Tampiqueno
Shish1t0[/FONT][/COLOR]
[COLOR=black][FONT="Verdana"]Sweet Banana
Sweet Pickle[/FONT][/COLOR]
[COLOR=black][FONT="Verdana"]Topepo Rosso[/FONT][/COLOR]

:panic:

Wow! Quite the list! Can I assume you grow for market?

My list is tame compared to yours.

My 2018 pepper grow list:
Shish!to
Petit Marseillais
Sugar Rush Peach
Antep Aci Dolma
Chichimeca F1
Mucho Nacho F1
Biker Billy F1

[QUOTE=Rockandrollin;679049]Wow! Quite the list! Can I assume you grow for market?
[/QUOTE]

Not for market. Mainly they are for sauces, salsas, powders and cooking. Considering it takes about 5# of fresh peppers to make 8 oz of powder and I also eat large quantities plus I'm the one who shows up at summer parties with several trays of stuffed peppers and poppers. Trying some new varieties this year to see if I can eliminate some others next year and several types I am growing just to get rid of the little bit of seed I have left. Will only be 100-120 plants total.

Rhines81, what is your opinion on varieties for stuffing? I've never made them but might try this season. It's got to be one of the jalapenos right?

[QUOTE=MdTNGrdner;679103]Rhines81, what is your opinion on varieties for stuffing? I've never made them but might try this season. It's got to be one of the jalapenos right?[/QUOTE]

It depends on what you are going for. Bells are of course the "stuffed" sweet pepper standard. Cubanelles are also very stuffable and the Topepo Rosso (new to me this year) shows great promise.
If you are going for chili rellanos, the poblanos, pasilla or anaheims could all be used.
Poppers, it depends how you make them I like mine sliced lengthwise, stuffed and steamed. Doing it that way requires somewhat thick walls - all of the jalapeños definitely fit the bill. If you do them whole from the top, then you could use thinner walled peppers like the Fresnos. The key is that it has to be able to support the weight without flopping or coming apart. If the sidewalls sag under its own weight before you even stuff them, they will not work too well.

Cheese peppers make great small stuffed peppers and Big Jim for chili rellanos.

Sorry for the mis-wording - I guess i was thinking 'poppers' when I wrote 'stuffed'... oops! I've done stuffed bells and chile rellenos many times, and love anaheims but never thought about stuffing them. Your ideas and variations are great ideas to experiment with. Thanks!
So if you're steaming the poppers, you don't bread them then?

[QUOTE=MdTNGrdner;679148]Sorry for the mis-wording - I guess i was thinking 'poppers' when I wrote 'stuffed'... oops! I've done stuffed bells and chile rellenos many times, and love anaheims but never thought about stuffing them. Your ideas and variations are great ideas to experiment with. Thanks!
So if you're steaming the poppers, you don't bread them then?[/QUOTE]

I'd only use breading if I were to have them whole and then put in a deep fryer.

To steam you just pre-heat oven to 350F, place the stuffed peppers on a baking pan and add a small amount (about 1/8 inch) of water to the pan. Cook for about 15-20 minutes until the pepper softens up a little. If they start to get too brown on top you can cover with tin foil, but usually not necessary. If they are too crunchy you can just put them back in the oven for a few more minutes. They reheat well too.
If using beef, sausage or bacon, lightly brown it first just enough to get some grease out before stuffing. I mainly use ground Italian sausage mixed with cream cheese and top it with mozzarella and chopped bacon. Many varieties to choose from.

Here is a pic of the poppers with sausage, cream cheese and cheddar along with a stuffed poblano (didn't peel all of the charred skin off so it's a bit ugly).
[IMG]http://www.tomatoville.com/picture.php?albumid=358&pictureid=1856[/IMG]

[QUOTE=pmcgrady;679146]Cheese peppers make great small stuffed peppers and Big Jim for chili rellanos.[/QUOTE]

I grew big jim legacy last year (adding the heritage this year) and only got 4 peppers off the one plant. Yes, you could definitely stuff those but as I recall I roasted them, peeled the skin, chopped them up and threw them into several different recipes including a batch of chili.

My list for 2018:

[B]Sweet Bells:[/B]
Flavorburst F1
Revolution F1
Double Up F1

[B]Sweet frying and stuffing peppers:[/B]
Gypsy F1
Carmen F1
Tolli's Sweet
Douce d'Espagne
Zolotoy Telets
Zolotoy Dozhd
Oranzhevoye Chudo
Shishi to

[B]Hot peppers[/B]
Crimson Hot
Bulgarian Carrot
Sante Fe Grande

[COLOR=black][FONT="Verdana"]Well, I was just going to buy the Pimento seeds. The others fell into my cart to make shipping worthwhile. Adding the following to my "Final" list:[/FONT][/COLOR]
[COLOR=black][FONT="Verdana"][/FONT][/COLOR]
[COLOR=black][FONT="Verdana"]Datil[/FONT][/COLOR]
[COLOR=black][FONT="Verdana"][COLOR=black][FONT="Verdana"]Hungarian Hot Wax[/FONT][/COLOR][/FONT][/COLOR]
[COLOR=black][FONT="Verdana"][COLOR=black][FONT="Verdana"]Rocoto (Red)[/FONT][/COLOR][/FONT][/COLOR]
[COLOR=black][FONT="Verdana"]Santa Fe Grande[/FONT][/COLOR]
[COLOR=black][FONT="Verdana"]Sheepnose Pimento[/FONT][/COLOR]
[COLOR=black][FONT="Verdana"]Sinahuisa[/FONT][/COLOR]

Ha, Ha, Ha...I was embarrassed to admit I just added 3 more to my "final list". I did sow all I listed previously plus a couple more. Now these 3 more.

Numex Lemon Spice
Numex Pumpkin Spice
Numex Pinata

I had to buy 3 to meet the Chile Pepper Institute's minimum order requirement.




[QUOTE=rhines81;681127][COLOR=black][FONT="Verdana"]Well, I was just going to buy the Pimento seeds. The others fell into my cart to make shipping worthwhile. Adding the following to my "Final" list:[/FONT][/COLOR]
[COLOR=black][FONT="Verdana"][/FONT][/COLOR]
[COLOR=black][FONT="Verdana"]Datil[/FONT][/COLOR]
[COLOR=black][FONT="Verdana"][COLOR=black][FONT="Verdana"]Hungarian Hot Wax[/FONT][/COLOR][/FONT][/COLOR]
[COLOR=black][FONT="Verdana"][COLOR=black][FONT="Verdana"]Rocoto (Red)[/FONT][/COLOR][/FONT][/COLOR]
[COLOR=black][FONT="Verdana"]Santa Fe Grande[/FONT][/COLOR]
[COLOR=black][FONT="Verdana"]Sheepnose Pimento[/FONT][/COLOR]
[COLOR=black][FONT="Verdana"]Sinahuisa[/FONT][/COLOR][/QUOTE]

[QUOTE=Salsacharley;681194]Ha, Ha, Ha...I was embarrassed to admit I just added 3 more to my "final list". I did sow all I listed previously plus a couple more. Now these 3 more.

Numex Lemon Spice
Numex Pumpkin Spice
Numex Pinata

I had to buy 3 to meet the Chile Pepper Institute's minimum order requirement.[/QUOTE]

:))Yea, nothing is very final until its too late to sow more seeds for the season!

Started 2 each of the Carolina Reaper, Fatali and Rocoto today. If they don't germinate I should still have the opportunity to restart several times. The rest of the varieties will wait for 3 more weeks before starting, except I might start the Habanero and Tabasco next week.
I am not home during the week because of work this year so seed starting may be an issue. They'll only get checked on days 7-8 and then again on 14-15 and 21-22. I may lose some sprouts, but the germination spot does get 3-4 hours of side-lit sunlight per day. Unfortunately I can't start in coffee filters this year as I normally would.

I'm eager to start my annuums, but I'm going to wait one more week.