ShawnÂs Tropical Fire Sauce
A Tropical Fruit Hot Sauce with a sweet flavored heat.

2 cups white vinegar
2 tbsp Salt
¼ tsp Curry Powder
¼ tsp Ground Ginger
1 tsp Ground Allspice
1 tsp Old Bay Seasoning
3 cloves Garlic
3 Sage Leaves
3 cups chopped chilies (stems removed)
1 cup shredded Carrots
2 chopped Scallions
1 Mashed Banana
1 chopped Papaya
1 chopped Mango
1 chopped Kiwi

Combine all the ingredients in a blender and blend until smooth.
Cook on slow simmer for 1 hour, run through a food mill or straining bag and bottle.

Tip: refrigerate for 1 week or more before using for best flavor.

appreciate the reply, srullens, but I'm more interested in growing some pepper plants. So would like some seed varieties. Thanks anyway.

Poblano chile

Hi denno,

You said "...I would welcome some suggestions on what I should grow to open my universe to peppers with some zing!"

Well, that's a pretty wide-open question! It's great you want to broaden your pepper horizons, but HOW you're intending to use the pepper is important in deciding which variety(ies) to grow. Are you going to slice, dice, stuff, bake, grill, roast, freeze, dry and/or grind? Let the folks here know a little more about what you'd like to DO with these peppers and they'll come up with some ideas, I'm sure.

Happy growing!

denno, as Willard said, they were possibly Poblano chilis. When dried they are referred to as Ancho chilis. They are very mild, in my opinion. A little "zing" can mean different things to different people. To me, many jalapenos are in the "little zing" catagory, especially the ones that are sold in the stores these days....uh oh...I feel a rant coming on...

It seems growers have breed hybrid varieties of jalapenos that have very little heat. You know, so more people can enjoy them. Stop! I dun like! End of rant.

Srullens - Yummy sounding recipe. I believe I will stir up a batch this weekend for the upcoming holiday buffets & social events that I like to bring something other than ordinary holiday snacks too.

Denno - A couple peppers I grew last season that were mild and offering just a bit of zing, in my opinion, were College 64L and Big Jim. Both very prolific producers of peppers.

Denno, I have to agree with the Big Jim for one some others would be Aji Dulce #2, Anaheim's, Ancho's (many varieties), Beaver Dam. There are hundreds of good mild peppers. Check out the database on the link below and search for mild peppers.

Dale

Here is a link that might be useful: http://www.thechileman.org/search.php

Chimayo is another mild chile

Banana's are mild

A few more choices

Thanks to all of you for your suggestions. Sorry for not replying sooner. As to your idea, rdback, I want to grill the peppers whole, and put them on my food as is. That's pretty much how they were done at the picnic I attended, and like I said, were delicious. And I wrote down those varieties suggested by Sandy, podpiper and Byron. I'll see where I can get those seeds for my own tastings. Again, thanks for your replies.

Denno,

If you want something mild that you can eat whole, try "Mariachi". It's a hybrid, but SOO tasty, kind of fruity with just a little bit of heat. Really pretty colors too... and tasty from pale yellow on through to red. I especially like them sliced and sauteed for cheesesteak or fajitas, and I'm sure they would be good roasted whole on a sandwich as well. In fact, they're the perfect size for that, too... I'm not big on hybrids, but I think these have a permanent spot in my garden!

Lori

Thanks so much, Lori. That name seems to stick in my head, as I think I saw it in one of my seed catalogues. I now have quite a few recs to decide on for next Spring.

I've got these on my to order list. They aren't bell shaped, but they sound yummy.
Jan/Jill

Italian Roaster II Hybrid

Expect loads of these long, thin green peppers with just the right amount of heat to spice up a meal. The 8 to 9 inch long fruit is about 3/4 inch wide at the shoulder with thin walls that make them perfect for grilling. Just char on two sides and they're ready to eat, seeds and all. You can harvest some as they turn red also. They are particularly good on top of a burger or other sandwich. Virus resistant, medium-large plants. Slightly hotter than the original. 76 days.

Here is a link that might be useful: Hot Peppers