June 6, 2016 | #1 |
Tomatovillian™
Join Date: Apr 2016
Location: AL
Posts: 46
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Any ideas on what pepper this is
I got 2 of these from a big box store about a month ago. They are Bonnie plants and were tagged as Tabasco. The peppers have developed to between 4-6-inches long and are ~1.5-inches in diameter at the top.
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June 6, 2016 | #2 |
Tomatovillian™
Join Date: Jun 2012
Location: Illinois, zone 6
Posts: 8,407
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It looks like a Marconi type to me...just a guess.
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June 6, 2016 | #3 |
BANNED FOR LIFE
Join Date: May 2014
Posts: 13,333
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Gypsy Hybrid Pepper? If so, they'll change colors to eventually red.
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June 6, 2016 | #4 |
Tomatovillian™
Join Date: Apr 2016
Location: Dallas, TX
Posts: 3,825
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Sad truth is that there are people who get their jollies swapping tags at the big boxes.
Mos' def not Tabasco. Could be Cubanelle, but they look a little fat for that. If it is, it's a keeper. Good frying or stuffing pepper. |
June 6, 2016 | #5 |
Tomatovillian™
Join Date: Jun 2012
Location: Illinois, zone 6
Posts: 8,407
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Here's the list of peppers that Bonnie offers, with pics:
https://bonnieplants.com/peppers/choose-your-pepper/ |
June 6, 2016 | #6 |
Tomatovillian™
Join Date: Apr 2016
Location: AL
Posts: 46
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Thanks guys, I picked one to try but I don't think it was ripe. It has a slightly sweet flavor but no heat whatsoever.
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June 6, 2016 | #7 |
BANNED FOR LIFE
Join Date: May 2014
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A sweet flavor. Sweet is part of the description for the Gypsy pepper. I saw it at the burpee site. http://www.burpee.com/vegetables/pep...rod000834.html
It does look a lot like a Cubanelle too...hmm |
June 6, 2016 | #8 |
Tomatovillian™
Join Date: Jul 2011
Location: Atlanta, Georgia
Posts: 2,593
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Color is Cubanelle. Not a Marconi, in my view.
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June 7, 2016 | #9 |
Tomatovillian™
Join Date: Jun 2015
Location: Pulaski County, Arkansas
Posts: 1,239
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gypsy hybrid, got one muself. cut one up julianne and applied freshly to a fajita w/ a diced Cherokee purple, texas sweet onion, and other fixin's.
not much flavor, and no heat; but a good salad enhancer or burrito stuffer. Likely will stuff a couple of these rascals. they be getting quite big - almost like a bell pepper w/o the thick wall. |
June 11, 2016 | #10 |
Tomatovillian™
Join Date: Jan 2008
Location: Ozark, Mo.
Posts: 201
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If the one you picked has no heat, then I also think it's Gypsy hybrid. Gypsy is one of my favorite sweet peppers and I've grown them in every garden for about ten years now. I have six Gypsy plants this year.
I get much better production from non-bell sweet pepper varieties like Gypsy and Carmen than I do when I try to grow bell peppers. M.F.S. - Gypsy does have good thick walls, for stuffing, salads, frying, and all kinds of dishes so we use them in every way you'd use bell peppers. beasl004, chop up some of those Gypsy peppers and fry them together with sweet Italian sausage to make sandwiches on sub buns - you'll be glad some scoundrel switched those labels! |
June 11, 2016 | #11 |
Tomatovillian™
Join Date: Apr 2016
Location: AL
Posts: 46
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Thanks for the opinions guys, was looking forward to making some pepper sauce from the Tabasco but all in all not a huge dissapointment.
The sweet Italian sausage sounds like a really good plan. Now I just need to wait for them to ripen. |
June 11, 2016 | #12 |
Tomatovillian™
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,836
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Gypsy Hybrid...
A pepper my mom grew 25 years ago, and they are still good! |
June 11, 2016 | #13 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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June 12, 2016 | #14 |
Tomatovillian™
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,836
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