Hot Peppers

This year I have a nice selection of hot peppers. They all germinated well. Oddly enough, even though I am half Hispanic, I don’t like hot foods and that includes hot peppers. So if you ask me how they taste, I can’t tell you. My husband,however, can tell you a story or two. I think of him as "The Pepper Man."

However, many of you love them either raw or cooked as in the traditional chile rellenos or in salsas and Hispanic, Thai, Vietnamese and even Italian cooking and other ethnic cuisines, so I grow them.

Anaheims are mildly hot and are good for using as a chile relleno. Not great germination this year. The Chinese 5 Color  which also suffered from poor germination, is gorgeous and I will plant it again just for ornamental purposes. We were impressed with the size and colors. Amazing. I can see it with parsley, lobelia and petunias in a huge pot. 

Jalapenos seem to always be a winner. this year we have two that aren't supposed to be rip-roaring hot, TAM (Texas A&M), Jalafuego, and Fooled You. (I can't say anything about the TAM since I don't eat them but my husband says it was one ofthe hottest jalapenos he has ever eaten! Of course he ate the whole thing, seeds and all. I think it might have gotten mixed up with the TAMS. Just saying.) And then we have La Bomba, Craig's Grande, Goliath, Mucho Nacho and Jalapeno M, and more.

We have plenty of Poblanos this year. Varieties such as Poblano San Luis, and Poblano L. (Just a note, they aren't called ancho until they are dried.)

We have Lemon Drop, and Red and Golden Pepperoncinis. I even have one that is bred for a hanging pot, Pot-a-Peno. It is a unique form of cascading jalapeno. Great for the patio!

Superhots. This year I have the Bhut Jolokia or Ghost Pepper,  as it is also known, Trinidad Scorpion and Carolina Reaper. They are very, very, very hot, some say the hottest peppers in the world. Aways use caution when handling or eating these peppers. It's not for everyone!