Pimento types

Earl · March 19, 2006

Do you grow pimento types? We love pimento cheese.

I always grow some pimentoes and freeze them for later use. I core, seed, mash flat, and broil them until the skin is blistered or black, and then I put them in a paper bag to steam and loosen the skin.

Then I scrape off the skin, chop them, and freeze.

Does anyone have a pimento type to recommend? as I'm always looking for a better type to use.

montanamato · March 19, 2006

I grew a variety called Figaro for years. It was offered by the old Shepherd seeds. Nice, compact plants that produced fairly well. I always assumed it had been a hybrid, but recently I saw it listed somewhere as OP. Just chesked the current SSE bible , and it is listed there. I haven't grown it in years, but it was my favorite pimento type. This year I am growing Pimento L from Seeds of Change. Figaro got better remarks in the SSE yearbook though...They list about 16 varieties of Pimentos in the SSE.
I think they are my favorite, well after Jimmy Nardello.

Jeanne

JohnF · March 20, 2006

I have decided I like this style for fresh eating also and last year grew three I thought were good Tangerine from Fedco, Pequillo from Scheepers, and Hybrid from Thompson and Morgan. All were thick fleshed, sweet, and well flavored.

http://www.pbase.com/chiles400/image/48748750

http://www.pbase.com/chiles400/image/49686026

http://www.pbase.com/chiles400/image/49738702

John

Colorado_west · March 20, 2006

last two years I have grown some pimento L and they are so long season they don't ripen here till about frost time. Good pepper,but this year will have few and growing an earlier one to try. Couple kinds to see if will do better here. Year ago had one that ripened fine and nice shape and no idea what kind as just bought few plants from the greenhouse around the corner from me. Greenhouse is long gone now.

I use to make a red relish that was really good. Red sweet pepper relish.

Earl · March 20, 2006

JohnF, good to see you here!

shelleybean · March 20, 2006

Two that I like very much are Sheepnose, which is red and easy to find in many catalogs, and Doe Hill, which is a nice gold/orange color when fully ripe. That one is available from Southern Exposure. Both are very sweet when ripe and store pretty well in the fridge.

JohnF · March 20, 2006

Thanks, Earl.

feldon30 · May 18, 2006

Friend loves pimiento cheese.

I had NO IDEA which variety to get and he didn't remember what his dad's peppers looked like, so I ordered some Sheepnose Red.

March 19, 2006	#1
Earl Tomatovillian™ Join Date: Jan 2006 Location: SW Ohio Posts: 1,278	Pimento types Do you grow pimento types? We love pimento cheese. I always grow some pimentoes and freeze them for later use. I core, seed, mash flat, and broil them until the skin is blistered or black, and then I put them in a paper bag to steam and loosen the skin. Then I scrape off the skin, chop them, and freeze. Does anyone have a pimento type to recommend? as I'm always looking for a better type to use.

March 20, 2006	#6
shelleybean Tomatovillian™ Join Date: Feb 2006 Location: Virginia Beach Posts: 2,648	Two that I like very much are Sheepnose, which is red and easy to find in many catalogs, and Doe Hill, which is a nice gold/orange color when fully ripe. That one is available from Southern Exposure. Both are very sweet when ripe and store pretty well in the fridge. __________________ Michele

March 19, 2006	#2
montanamato Tomatovillian™ Join Date: Jan 2006 Location: Montana Posts: 1,038	I grew a variety called Figaro for years. It was offered by the old Shepherd seeds. Nice, compact plants that produced fairly well. I always assumed it had been a hybrid, but recently I saw it listed somewhere as OP. Just chesked the current SSE bible , and it is listed there. I haven't grown it in years, but it was my favorite pimento type. This year I am growing Pimento L from Seeds of Change. Figaro got better remarks in the SSE yearbook though...They list about 16 varieties of Pimentos in the SSE. I think they are my favorite, well after Jimmy Nardello. Jeanne

March 20, 2006	#3
JohnF Tomatovillian™ Join Date: Feb 2006 Location: Bangor, Maine Posts: 66	I have decided I like this style for fresh eating also and last year grew three I thought were good Tangerine from Fedco, Pequillo from Scheepers, and Hybrid from Thompson and Morgan. All were thick fleshed, sweet, and well flavored. http://www.pbase.com/chiles400/image/48748750 http://www.pbase.com/chiles400/image/49686026 http://www.pbase.com/chiles400/image/49738702 John

March 20, 2006	#4
Colorado_west Tomatovillian™ Join Date: Jan 2006 Location: western Colorado zone 5 Posts: 307	last two years I have grown some pimento L and they are so long season they don't ripen here till about frost time. Good pepper,but this year will have few and growing an earlier one to try. Couple kinds to see if will do better here. Year ago had one that ripened fine and nice shape and no idea what kind as just bought few plants from the greenhouse around the corner from me. Greenhouse is long gone now. I use to make a red relish that was really good. Red sweet pepper relish.

May 18, 2006	#8
feldon30 Tomatovillian™ Join Date: May 2006 Location: Rock Hill, SC Posts: 5,346	Friend loves pimiento cheese. I had NO IDEA which variety to get and he didn't remember what his dad's peppers looked like, so I ordered some Sheepnose Red.