Tomatoville® Gardening Forums


Notices

General information and discussion about cultivating peppers.

Reply
 
Thread Tools Display Modes
Old May 3, 2017   #16
JohnJones
Tomatovillian™
 
JohnJones's Avatar
 
Join Date: Mar 2015
Location: Mississippi
Posts: 339
Default

Quote:
Originally Posted by Worth1 View Post
Try the red bells chared on the grill then on the sandwich.
Worth
Sounds good...
JohnJones is offline   Reply With Quote
Old May 3, 2017   #17
jillian
Tomatovillian™
 
Join Date: Jul 2015
Location: North Carolina
Posts: 880
Default

I just couldn't pick one over the other. As far as growing them I find peppers much easier, and not as sensitive to herbicide drift. I lost quite a few tomato plants last season due to it. The peppers that were affected survived and kept producing. Growing more peppers and less tomatoes this year.
jillian is offline   Reply With Quote
Old May 3, 2017   #18
Nematode
Tomatovillian™
 
Join Date: May 2012
Location: massachusetts
Posts: 1,710
Default

Its not about picking one over the other. Thankfully we can have both.
Nematode is offline   Reply With Quote
Old May 3, 2017   #19
SteveP
Tomatovillian™
 
Join Date: Apr 2016
Location: Joplin MO
Posts: 1,398
Default

Quote:
Originally Posted by Worth1 View Post
Not here they're not they, are a staple.
They come in so many ways and kinds it boggles the mind.
I remember Missouri being a pepper desert when I lived there.
Got slapped by my 3rd grade teacher for putting hot sauce on my lunch.
Lawrence was the name.
Worth
I can believe that region plays a huge part in popularity with Tejas heavy on the chili and Misery locked in tomato sauce.
SteveP is offline   Reply With Quote
Old May 3, 2017   #20
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
Default

Quote:
Originally Posted by SteveP View Post
I can believe that region plays a huge part in popularity with Tejas heavy on the chili and Misery locked in tomato sauce.
Mostly our brethren from the south and native of here.
Texas caters quite heavily to Mexican food of all kinds for good reason.
You can't go in any direction without running into many restaurants of all types.
Worth
Worth1 is offline   Reply With Quote
Old May 3, 2017   #21
Zeedman
Tomatovillian™
 
Join Date: Dec 2011
Location: Wisconsin
Posts: 313
Default

Quote:
Originally Posted by Worth1 View Post
Try the red bells chared on the grill then on the sandwich.
Worth
Wow, that sounds good... I'll have to try that with some ripe pimento peppers.
Zeedman is offline   Reply With Quote
Old May 3, 2017   #22
Nematode
Tomatovillian™
 
Join Date: May 2012
Location: massachusetts
Posts: 1,710
Default

Charred red peppers. On anything. Yum.
Nematode is offline   Reply With Quote
Old May 3, 2017   #23
shule1
Guest
 
Posts: n/a
Default

Quote:
Originally Posted by Worth1 View Post
A sweet red bell is better.
Worth
You should try White Cloud, fully ripe (orange) and partially dried in strips on a sandwich. It has a really nice flavor.

What about tomato juice? The only truly juicy pepper I know about is Tabasco. We should breed that trait into a giant bell pepper.

I guess you can always add water for the juice, though.
  Reply With Quote
Old May 3, 2017   #24
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
Default

Quote:
Originally Posted by shule1 View Post
You should try White Cloud, fully ripe (orange) and partially dried in strips on a sandwich. It has a really nice flavor.

What about tomato juice? The only truly juicy pepper I know about is Tabasco. We should breed that trait into a giant bell pepper.

I guess you can always add water for the juice, though.
You want juicy and hot find some manzano or rocoto peppers.
Hard as hell to grow.
Worth
Worth1 is offline   Reply With Quote
Old May 3, 2017   #25
shule1
Guest
 
Posts: n/a
Default

@Worth

I tried red Peruvian Rocotos in 2015, but I didn't get any fruit. They were nice-looking plants, though. They say they need a pollinator. I had one, but it didn't help. I think the main obstacle is the days to maturity—maybe the soil I used, too, and my watering method that year. Also, they probably would have done better in a container.

This year, I'm trying an early Rocoto (90 days) called Rocoto Aji Largo. Unfortunately, I only got 5 seeds with my purchase, and I only planted two this year for some reason. Neither has sprouted, yet, but they might still.

I'm guessing the Manzano rocotos might be the juiciest of that type, though. I could easily get seeds for those, but although they're bigger, they're not as hot.

Last edited by shule1; May 3, 2017 at 09:08 PM.
  Reply With Quote
Old May 3, 2017   #26
shule1
Guest
 
Posts: n/a
Default

I read that tomatoes have the genes for producing capsaicin, but that they're inactive, or something like that. Does anyone know more about the topic?
  Reply With Quote
Old May 3, 2017   #27
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
Default

Quote:
Originally Posted by shule1 View Post
@Worth

I tried red Peruvian Rocotos in 2015, but I didn't get any fruit. They were nice-looking plants, though. They say they need a pollinator. I had one, but it didn't help. I think the main obstacle is the days to maturity—maybe the soil I used, too, and my watering method that year. Also, they probably would have done better in a container.

This year, I'm trying an early Rocoto (90 days) called Rocoto Aji Largo. Unfortunately, I only got 5 seeds with my purchase, and I only planted two this year for some reason. Neither has sprouted, yet, but they might still.

I'm guessing the Manzano rocotos might be the juiciest of that type, though. I could easily get seeds for those, but although they're bigger, they're not as hot.
You are going to need to over winter them.
I have found both to be the same all the way around.
Worth1 is offline   Reply With Quote
Old May 3, 2017   #28
Nematode
Tomatovillian™
 
Join Date: May 2012
Location: massachusetts
Posts: 1,710
Default

Quote:
Originally Posted by shule1 View Post
I read that tomatoes have the genes for producing capsaicin, but that they're inactive, or something like that. Does anyone know more about the topic?
I'm sure it's true, I have George Clooney genes but they are inactive.
Nematode is offline   Reply With Quote
Old May 3, 2017   #29
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
Default

Quote:
Originally Posted by Nematode View Post
I'm sure it's true, I have George Clooney genes but they are inactive.
I have Marilyn Monroe's genes and I hope to hell the stay inactive.

Worth
Worth1 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -4. The time now is 11:50 PM.


★ Tomatoville® is a registered trademark of Commerce Holdings, LLC ★ All Content ©2022 Commerce Holdings, LLC ★