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Old July 3, 2013   #31
sprtsguy76
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Originally Posted by montanamato View Post
Fresno is better than Serrano or Jalapeno for me in both fresh salsa and raw....
Tell me more about the fresno pepper please? Does it look and taste like a serrano? What do like better about it? I got some seeds in a trade awhile ago of them but never tried growing them.

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Old July 5, 2013   #32
Mojave
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Originally Posted by sprtsguy76 View Post
Tell me more about the fresno pepper please? Does it look and taste like a serrano? What do like better about it? I got some seeds in a trade awhile ago of them but never tried growing them.

Damon

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Fresnos are more like a pointy thin skinned jalapeno than a serrano. They are about as hot and sometimes hotter than jalapenos. The peppers grow upward, are prolific, ripen to a beautiful red and are wonderful pickled.

Here's one of mine:
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Old July 5, 2013   #33
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Hmmm they look good enough to grow. Thanks for the picture.

Damon

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Old July 7, 2013   #34
montanamato
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I like the flavor of Fresnos better than Serranos or Jalapenos....they are particularily nice in a salsa....Make beautiful container plants too.
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Old September 4, 2013   #35
pdxwindjammer
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My two favorite hot ones that I can grow in Portland, OR are Hot Lemon Pepper, which may be the same as Aji Lemon and Chinese Five Color. The Chinese Five Color are beautiful with upright peppers that are perfect as an ornamental border!

A friend recommended Fresno peppers so I am definitely going to try them next year.

Hot Yellow Wax are dependable and prolific and I use them in everything! Good flavor, thick walled with a hint of heat. Gret for casseroles, sautéing and even eating fresh.
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Old September 4, 2013   #36
Doug9345
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I've come to like Manzano peppers. They are hot and have a good flavor. Instead of being C. Chinese thery're C. pubescens and you can see the hairiness of the pepper even when they are small. The seeds are black instead of the normal yellow-tan and slow growing.
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Old September 7, 2013   #37
ChilliJez
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My favourites are also C. pubescens - Manzano, Rocoto varieties.
Of these Rocoto Yellow would probably be my favourite. They are thick fleshed and quite hot, very flavoursome and just so good at bringing a salsa to life.

In our short, cool growing season they're only really worthwhile in their second year but then can be quite productive. In very warm climates they can be difficult too but I really don't have that problem.

Anyway, having no pubescens plants this year I'm finding that I miss them most.
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