The bells will change color but take a very long time they will become sweeter left to turn on the vine. Habs and jalepenos will also turn I have habs that end up yellow and some red. Jalapenos will turn red but I use most of mine while they are still green. I hope this helps

Michael is correct, my bell peppers turn red when ripe, although they never turn yellow. They do get sweet after they ripen, they don't get bitter. If you want yellow or purple you'll have to plant that variety and I think any of them can be eaten green.

My jalapenos will also turn red, but I mostly use them while still green and my habaneros come in all shades of yellow/orange, depending on the pepper and the degree of ripeness.

Annie

The one thing to keep in mind about varieties like the purple ones is they look wonderful in fresh dishes but when they're cooked they will turn green, unlike ripe red bells, which stay red when cooked. Just something to keep in mind if you're using them for canning or blanching for freezing.

I much prefer the sweetness of bells that have ripened to red. Unfortunately, sometimes the growing season doesn't cooperate.

Carol

They get sweeter! Ah. Who would have thunk it? OK, well, I will let the Red Knights turn red (assuming I have time - I should though, they are big now, I still have almost two months till the first frost), I will let the Sunsation turn yetllow as that is what they are supposed to do, and I will use the Camelots for greens. As for the jalapenos, I always have used them green too, but thought I'd ask. This is my first year that habaneros have produced fruit (one benefit of an extremely hot dry summer, I guess).

BTW, I also have chipotles. How do I know when they are ready? I only had a few fruits from them last year, and they were yummy. This year I have a lot of fruit, so can choose when to harvest.

Also, Annie you mention that yellow or purple I must plant that variety - last year I had a packet of mixed seeds. I did end up with some purples, and wasn't too impressed with the taste (so don't have to worry about them in cooking, thank you for the heads up, Carol). The mix also had a white variety that was quite interesting. I will have to look for it again.

thanks again.

Ann

I grew several red pepper types and some go to red very fast, while others take a bit longer. Most do start out green and either are yellow, or even purple once ripened. Hot peppers also can change color and some get hotter while others can get a little milder once they turn. Now, I am growing a very perishable pepper type that once picked, can spoil in just a few days, so they get pickled in vinegar and salt. Pepperoncini types. A few are now getting dark purple stripes and this is quite normal for many pepper types that start out greeen.

Hi Ann --

Actual chipotles are just smoked jalapenos, so my guess is that any pepper plant actually called 'chipotle' is just some jalapeno variety... They should be ready whenever they look like ripe jalapenos!
Emily

Oops. I meant to say I have poblanos, not chipotles. For some reason I always get those two confused. So, any advice on poblanos?

I have advice on poblanos. Roast them, peel & seed them, then fill them with a mixed of quinoa and black beans seasoned with cumin & salt. Top with monterey jack & cover top of dish with foil then bake 20 minutes, remove foil, melt cheese. Serve with sour cream or cream cheese and of course Annie's salsa. It's like chili rellenos but better for you.

Sorry I don't have the kind of advice you're looking for. ;-)

Melissa

Most any pepper is good when its dried. If it were a little warm as to its heat, I would dry them, and grind up the pieces into a powder or granular state to be used for many recipes later on.

Oooh, Melissa, that does sound good. I'll keep this for when I decide the poblanos are ready. thanks.

ks, do you dry in the air or use a dehydrator? I am looking for more uses for my dehydrator.....

Ann

I use a dehyrator for herbs and peppers. Its only got a circular heater on the bottom of several round plastic trays, but does a fine job in a couple of days when is loaded with cut up peppers. Don't cut them too small as they do shrink up quite a lot and can fall through some tray slots. The faster the stuff dries, the more flavor it retains. Poblanos are similar to an Ancho.

Thanks. Your dehydrator sounds just like mine. I will try the peppers - I certainly have enough of them.