Sunday, October 8, 2006
My New Favorite Pepper
My new favorite pepper is Poblano. I quit using green bell peppers years ago and had been using Anaheim (Green Chilies) instead. I planted 5 different kinds of peppers this spring.
Bell Pepper
Not one of my favorites, but I do like to leave them on the plant and use the red ones, so I let them all go red. The plant did well all summer and is still producing not huge, but medium size peppers. Last week I picked 7 peppers, and this week I have picked 10. There will be more, but not many with the changing weather.
Chile De Arbol
Small green peppers that will turn red. This is a hot pepper, Very hot and produces hundreds of peppers. For me, it is too hot to eat, so for cooking the most I have done is to take a couple, split them open and throw them in while I am sautéing vegetable. By leaving them whole they are easy to find so you can pull them out before you serve the vegetables.
Chile De Arbol is a beautiful plant with the peppers growing upwards instead of hanging down.
Serrano
Green or red these peppers are very hot. Not as hot as Chile De Arbol, but right up there. One diced very small will heat up any dish. A very heavy producing plant.
Jalapeno - Pimienta
These are excellent peppers. Warm to hot green, and pretty hot red. There is no comparison to fresh Jalapeno and the ones canned from the store.. Sorry Ortega.
Although I still use canned Galapagos for salsa, adding a diced red one to the bowl really gets your attention. I can't use these fast enough, so most all that I use are red.
Poblano
This is my favorite new pepper. It is not hot, but has a nice tang to it. I substitute these peppers in any dish that calls for green peppers. They add zip to spaghetti, soups, stews and stir fries. You can also cook them by cutting them lengthwise and filling them with shredded chicken, or any other kind of meat, and topping with some cheese. Serve with salsa and sour cream. Quick and easy.
Pablano peppers will also turn red if left on the plant longer, but I don't notice a significant amount of any more heat.
The plant seemed to take awhile to take off, but once it did it hasn't stopped producing. The one plant that I have has more than twenty peppers on it right now and some new blossoms also. Hopefully I'll get one more batch out of this plant.
I will be looking for different varieties of Pablano's to try out for next spring.
Bell Pepper
Not one of my favorites, but I do like to leave them on the plant and use the red ones, so I let them all go red. The plant did well all summer and is still producing not huge, but medium size peppers. Last week I picked 7 peppers, and this week I have picked 10. There will be more, but not many with the changing weather.
Chile De Arbol
Small green peppers that will turn red. This is a hot pepper, Very hot and produces hundreds of peppers. For me, it is too hot to eat, so for cooking the most I have done is to take a couple, split them open and throw them in while I am sautéing vegetable. By leaving them whole they are easy to find so you can pull them out before you serve the vegetables.
Chile De Arbol is a beautiful plant with the peppers growing upwards instead of hanging down.
Serrano
Green or red these peppers are very hot. Not as hot as Chile De Arbol, but right up there. One diced very small will heat up any dish. A very heavy producing plant.
Jalapeno - PimientaThese are excellent peppers. Warm to hot green, and pretty hot red. There is no comparison to fresh Jalapeno and the ones canned from the store.. Sorry Ortega.
Although I still use canned Galapagos for salsa, adding a diced red one to the bowl really gets your attention. I can't use these fast enough, so most all that I use are red.
Poblano
This is my favorite new pepper. It is not hot, but has a nice tang to it. I substitute these peppers in any dish that calls for green peppers. They add zip to spaghetti, soups, stews and stir fries. You can also cook them by cutting them lengthwise and filling them with shredded chicken, or any other kind of meat, and topping with some cheese. Serve with salsa and sour cream. Quick and easy.
Pablano peppers will also turn red if left on the plant longer, but I don't notice a significant amount of any more heat.
The plant seemed to take awhile to take off, but once it did it hasn't stopped producing. The one plant that I have has more than twenty peppers on it right now and some new blossoms also. Hopefully I'll get one more batch out of this plant.
I will be looking for different varieties of Pablano's to try out for next spring.
Labels: Bell Pepper, Chile De Arbol, Ortega, Poblano, Serrano
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