The first one looks like my Mexibells, elongated pepper, broad leaves and all. I haven't tried one yet but they're supposed to be a "Spicy Bell".

My Garden Salsas look like a large Cheyenne, nothing like those. I'll leave it up to the pros here to say what it is for sure.

The bottom ones look like Rain Forest (one of my favorites). They are just medium hot and very fruity. See the link below.
John A

Here is a link that might be useful: Rain Forest

The bottoms look like carribean red habs which are almost as hot as a Red Savina. Be careful when you try them just in case.

Thanks for the comments guys. We just cut one of the little reds and tried a tiny tiny piece. Holy crap, these babies are HOT!

Chillilover, I think you are correct about the habs. Based on your suggestion I searched and found this photo on the web. Mine look just like them and they are HOT. Thanks.

No problem. There hot but have a nice flavour. Better and hotter than orange habs.

Tops could be poblano? Did they have a slight heat?

Chillilover:

I haven't tried the green pepper yet. I'm not sure when it will be finished growing. I hope it is a poblano. We've been wanting one.

I made some killer fruit sauce with some orange habs (from a friends plant) and a caribbean red. It came out really good. First time for me! I call it Forbidden Fruit Fire Sauce!

Hey Pepper_d0g.. what is the recipe you used to make that sauce? It looks rather good...

The first one looks like Big Bertha (Bell).

Hey Pyro:

Thanks for the interest in my sauce. It has all fresh mangos, kiwi, lemon juice, lime juice, blood orange juice, golden cherries, maraschino cherries and habs. I even use it as a salad dressing. You can download it at the site below. Let me know if you like it.

Here is a link that might be useful: Forbidden Fruit Fire Sauce

pepper_d0g - Based on your comment about heat, it is NOT Rain Forest.
John A

mmmmmmmmmm...Carribean Red's...I soooo have to grow those next year! =)

The first ones are definitely not poblanos. The poblano plants and especially the peppers themselves are a much darker green and even more tapered at the bottom... even curling a bit.

They very well could be Big Bertha's though. See the link below...

Here is a link that might be useful: Big Bertha bells

Thanks folks. John A.: I will definitely have to get some Rain Forest seeds.

I think you guys could be spot on about the Big Berthas. They sure do look like the pictures. I wonder how I will know for sure?

BTW, I noticed there is another Forbidden Fruit sauce on the internet but the ingredients are not the same as mine! Mine is Forbidden Fruit FIRE sauce. Works for me!

pepper dog, you will know if they start getting red from there. I grew them last year and they were big. BTW...your recipe link does not work.

Larrick

Thanks Eworm. I will update this thread with photos as the growth progresses.

I just tried the recipe link and it is working for me. Here it is again: http://rs98.rapidshare.com/files/245163347/Forbidden_Fruit_Fire_Sauce.rar

Copy and paste the above link into your browser. Let me know if you still have a problem. Thanks!

Neither the link nor copy and paste is working for this recipe.

Wow, that link has me stumped. Mine is working and the Rapidshare d/l counter is ticking up... hmmmmmm... Well, here is the text. I hope you enjoy it!

Forbidden Fruit Fire Sauce

This recipe is my somewhat sweeter and spicier variation of the Bottled Hell sauce, originally submitted to PepperFool.com by Lindy Nearman

6 whole Mango, peeled and seeded
6 whole Kiwi, fruit peeled
10 whole fresh Orange Habanero chile peppers, stemmed and seeded (NOTE: leave seeds in at least 4 if additional heat is desired)
2 whole fresh Red Carribean Habanero chile peppers, stemmed and seeded (OPTIONAL)
3 whole Lime, juice of
3 whole Lemon, juice of
5 tablespoons Blood Orange Juice (frozen concentrate can be used)
1/2 jar of red Maraschino Cherries, including juice (16 oz. jar)
15 golden cherries, fresh and depitted
1/3 cup distilled white Vinegar
1 teaspoon Salt
2 cups Water
1.5 oz. white Tequila, must be top-shelf - I like Don Julio Blanco (OPTIONAL)

In a 4 qt. stock pot add Habaneros, water and salt. Boil very slowly for 15 minutes. Remove from heat then carefully drain, saving 3/4 cup of water.

Place all of the ingredients (EXCEPT VINEGAR and CHERRIES) along with the saved water in a blender and puree until smooth. Return mix to the stock pot and simmer on medium low heat for 10 minutes. Stir frequently.

Remove from heat and stir in the vinegar. Allow to cool for a bit then pour back into blender. Add the Mararchino Cherries (and juice), the fresh golden cherries, and the tequila (optional) and puree until very smooth. Pour into bottles and store in the refrigerator.

Preparation suggestions: Make sure you wear kitchen gloves when handling the Habaneros and have proper kitchen ventilation when boiling them. Red Carribean habs are twice as hot as the orange habs so use caution. This sauce is oh-so smooth, mildly sweet and seriously hot.

Ok, here is a new link to the recipe just for the heck of it (even though you don't need it now). I can't stand it when things don't work correctly!

http://rapidshare.com/files/245325498/Forbidden_Fruit_Fire_Sauce.rar

Here is a link that might be useful: Forbidden Fruit Fire Sauce

Still no action.

The problem with pepper_d0g's link is it's a rar file which is like a zip file in that you need a program like winzip, or in this case winrar to open it.

On top of that, the site that it's hosted at has a free version and a pay version. I didn't bother with all that, but assume you click on the free version, download it to your pc, then open it with winrar.

Glad he just went ahead and posted the text recipe instead. ;-)

Thank you for explaining that for me Medcave. I apologize for the confusion. Rar and zip files are like envelopes at the post office. It is faster to download files when they are in rar or zip format because they are compressed. The program Winrar.exe opens .rar and .zip files. Winrar is a free program and it is pretty useful. I put the file on Rapidshare for easy distribution and just so I could see how many people actually downloaded it. Rapidshare is just a company that holds files on their servers for sharing. Anyone can download files from Rapidshare for free.

Btw, we had really bad storms here in Central Florida last night and unfortunately my mystery green pepper lost a branch with two small peppers on it. Damn. Oh well, I cut one open this morning and it was fairly thin-walled and did not have much of a taste at all. The pepper was about 3 inches. Maybe it was just too immature to have a taste?

Pdawg

I would say then that it is just a regular bell, like Big Bertha, rather than the Mexibell which is supposed to be hot (I should know soon).

Tags do get mixed up, but what ever Bonnie labels as a generic green bell is just that, an open pollinated cultivar whose seeds are cheap. Bells come in several shapes, the blocky California type is more popular, but ther are lots of elongated (Lamuyo) types available.
La Rouge Royale , an example of an elongated open pollinated green to red bell {{gwi:1180071}}
Mexibell {{gwi:19626}}

Thank you for all your input. Medcave: Let me know how you like the mexibell.

Pdawg

Will do. I have one turning colors now and will probably pick it this weekend. Funny, it looks just like the one in your first photo (other than the color change), nothing like farmerdilla's Mexibell above.

Since I had the grill fired up last night I went ahead and picked the mexibell. It had a wonderful sweet taste and... wait for it... heat! Pretty light on the heat though, I almost missed it. Tasty pepper overall (are any bad?).

{{gwi:1180073}}

Medcave: Thanks for the report. Mexibell sounds right up my alley too. It will be on my list for next season. Geez, my pepper list is quite long!

Just be fore warned, whatever pepper Medcave has, it is not Mexibell. Mexibell is good if you like a little heat in your fajitas. different flavor but heat range of a mild jalepeno. It is more of a tomato shaped pepper , slighly wider than it is long. described often as 5 inches wide by 4 inches long, but mine don't usually get quite that big. Google it before you buy, it is widely available.
http://www.bonnieplants.com/tabid/420/p/943/Default.aspx

Here is a link that might be useful: pepper

Thanks for your clarification Farmer. I like my foods spicy - Sometimes mildly hot, sometimes insanely hot. Looking at the website you suggested I think I will try "Mexibell F1 Hybrid Improved (Capsicum annuum). 70 days to maturity, turning from green to red. Large bell shaped peppers that are hot." Sounds like one I would like. Unfortunately, they did not provide a picture of that one.

Pdawg

Interesting. There's also the Mexibell Hybrid Improved listed just below the regular Mexibell Hybrid in farmerdilla's link. Could be what I have.

I googled and found this link (below) with the same photo as appears on my marker. Sounds like basically the same animal, just a different shape...

Here is a link that might be useful: Mexibell

hey pepperdawg, how long does the sauce last in the fridge?? and what would you say the heat level is?

sam