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Originally Posted by Patihum
Definitely going to check the recipe and preserving forum for your posts! I've been mostly growing them for my husband's chili verde. He smokes the pork shoulder first and then makes the chili. Wonderful stuff on eggs in the morning. I guess I started mine too early because I've already repotted them once and some are flowering. I've been picking the flowers off. The soil is still too cold to plant here besides the fact that the other morning it was 30 degrees.
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I did mine in Wyoming 4 weeks from planting out. They are turbo-injected growing machines.
Living in Mexico, I can start them any time and plant them out. They are a great thickener for soup or stew. I just run them through the food processor. My husband eats salsa verde on everything so I can plenty.
I can get them at the outdoor market here in Mexico year round fresh but I like to have it already canned and ready to use. My garden is done by July as we travel so much in the fall.