B-E-A-Youuuu-T-Full! What do the Cascabellas taste like?

dj

VERY NICE!!! what are the Chilhuacle Negros like?

Very nice!

Nice.

Great looking pods ! Good job.
Randal

That is great Kevin. Most of them are within my kind of heat range of heat. Enjoy !

sey

What kind of coin is that?
Jalapenos look kinda small.

Stoney

Great haul. Those are some skinny Arbols...

Oh, those poblanos look good! I just made some shrimp chiles rellenos with hot hatch chiles and good as they were I kept wishing for poblanos.

I too want to know what the Chilhuacle Negros are like to cook with.

Dennis

P.S. Sneaky coin there, Kevin. What is that, a Mexican penny? A Monopoly quarter?

Oh ok, looks like a State Quarter. I'm a coin collector/dealer for 30 years now.
You just notice this stuff :p

Stoney

Thanks All!

djoy: Hard to describe. They're like a Sport Pepper, I guess. I pickle them as such. They're a bit hotter than a common Jalapeno, with a bit of immediate heat. Kind of small and seedy, but that doesn't bother me in pickled peppers. The red ones can get kinda soft pretty quick, like serranos, so I like to pick a mix of all three color stages( yellow, orange and yellow, and red. Just something else to throw in a gallon jar of hot carrots along with the Japs.

Scott123456: 1st year growing. Never tried one. Supposed to be used for moles. Thought I'd try my hand at some. Spicetrekkers.com said "A very ancient, rare chile. With strong notes of cocoa, tobacco and dry fruit. Moderately hot, this chile is the cornerstone of authentic Oaxacan mole negro." My guess is it's going to be a superb, deep, rich flavor like so many Mexican dried chiles.

Seysonn: It's not all about the heat, imo. I grow supers, but FLAVOR comes from the mild/medium ones. Only so much hot sauce one can consume. ;)

Stoney: LOL... it's a quarter. Small? No way! 4"X1.5" on those red ones. I had to pick some less than mature green ones though... I'm making hot carrots and some of those red Cascabellas are starting to get soft.

TomT: Really?? Maybe a few /shrug. No smaller than I've grown in many years past and what I see in the grocery stores.

Dennis: Love both! Poblanos are nice because they're easier to skin and they dry into something much better than a dried Anaheim. Regarding the Chilhuacle, see my reply to scott123456.

It's a quarter, guys! It's a U.S., Washington State commemorative 25 cent piece! :P

Kevin