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Chilis - Stupid question - Page 2

post #31 of 33
8/31/11 at 10:03pm
Need to see and/or taste, but it sounds to me like you might have grown serranos -- which I quite like.

BDL
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post #32 of 33
9/1/11 at 4:26am
Thread Starter 

Thanks Joey, KY, Phatch  

 

I will be starting my own plants of this next year, but I might just grow this one again, since it was such a heavy producer.   I looked up the Hatch variety, and it looks exactly like my peppers.

 

I went out and got some green ones and they seem to be less hot than the fully ripe ones.   I'll roast a few and see how it goes.   Other than a "green" flavor, though this type isn't the most flavorful pepper I've ever had (raw).   Maybe roasting will improve it.

 

KY Heirloomer, This pepper goes from green to rather purple/green, orange and finally red.  So you are right about the variations in color!  Quite a display.

 

Phatch, I'm wondering if there are factors you can control in your garden to influence the level of heat in the pepper.   Like more or less acid, etc.  I''m going to look for info on that. If I find anything, I'll share.

DD

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post #33 of 33
9/1/11 at 8:58am

indygal,

around these parts hatch green chilies are always roasted..don't think i've ever eaten them raw...of course you can, but the flavor is really in the roasting...glad you figured it out..nice when that happens eh?

joey

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