You know how you buy one plant in the spring because you want fresh
jalepenos growing at home?. . .and you buy a second plant in case the
first one dies? Well, that is pretty much how I operate. I've been
getting the Mammoth Jalapeno plants for several years now and they
yield enormously and abundantly -- pods 6 inches long and 2 inches in
diameter. By the end of the season I have a lot of jalapeno peppers.

I'm wondering if pods that size can be used for stuffing without
burning someone's eyeballs. These Jalapeno are not weak. What other
ideas do you have for using these peppers? I've capped them, cut them
in half vertically, seeded them and froze them. I've got 4 half sheet
pans of beautiful halves. I need ideas for using them fresh (next
year) and frozen now.

Thanks
Janet US

On Oct 29, 12:34*pm, Janet Bostwick > wrote:
> You know how you buy one plant in the spring because you want fresh
> jalepenos growing at home?. . .and you buy a second plant in case the
> first one dies? *Well, that is pretty much how I operate. *I've been
> getting the Mammoth Jalapeno plants for several years now and they
> yield enormously and abundantly -- pods 6 inches long and 2 inches in
> diameter. *By the end of the season I have a lot of jalapeno peppers.
>
> I'm wondering if pods that size can be used for stuffing without
> burning someone's eyeballs. *These Jalapeno are not weak. *What other
> ideas do you have for using these peppers? *I've capped them, cut them
> in half vertically, seeded them and froze them. *I've got 4 half sheet
> pans of beautiful halves. *I need ideas for using them fresh (next
> year) and frozen now.
>
> Thanks
> Janet US

The best thing you can do with peppers like that is to box them up, go
to Fed Ex and send them to me. I can dispose of them in a proper
fashion.

On Sat, 29 Oct 2011 13:34:48 -0600, Janet Bostwick
> wrote:

> You know how you buy one plant in the spring because you want fresh
> jalepenos growing at home?. . .and you buy a second plant in case the
> first one dies? Well, that is pretty much how I operate. I've been
> getting the Mammoth Jalapeno plants for several years now and they
> yield enormously and abundantly -- pods 6 inches long and 2 inches in
> diameter. By the end of the season I have a lot of jalapeno peppers.

Those sound gigantic for jalepeños (they're usually 2-3 inches long)
so you have to know your audience and how much heat they can take.
>
> I'm wondering if pods that size can be used for stuffing without
> burning someone's eyeballs. These Jalapeno are not weak.

Stuff them. You still eat a chile one bite at a time.

> What other
> ideas do you have for using these peppers? I've capped them, cut them
> in half vertically, seeded them and froze them. I've got 4 half sheet
> pans of beautiful halves. I need ideas for using them fresh (next
> year) and frozen now.
>
I recently discovered the yumminess of green chili stew. That's
something you can make with either fresh or frozen chilies.
http://chile.netrelief.com/recipes/k...i_recipe.shtml
Scroll to the bottom for links to more recipes, some of which even use
chilies - like this one
http://cooking.netrelief.com/recipes...s_recipe.shtml
Of course, you'll be flexible and not freak out when the chile it
calls for isn't what you've got.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Sat, 29 Oct 2011 13:19:55 -0700 (PDT), Chemo the Clown
> wrote:

>On Oct 29, 12:34*pm, Janet Bostwick > wrote:
>> You know how you buy one plant in the spring because you want fresh
>> jalepenos growing at home?. . .and you buy a second plant in case the
>> first one dies? *Well, that is pretty much how I operate. *I've been
>> getting the Mammoth Jalapeno plants for several years now and they
>> yield enormously and abundantly -- pods 6 inches long and 2 inches in
>> diameter. *By the end of the season I have a lot of jalapeno peppers.
>>
>> I'm wondering if pods that size can be used for stuffing without
>> burning someone's eyeballs. *These Jalapeno are not weak. *What other
>> ideas do you have for using these peppers? *I've capped them, cut them
>> in half vertically, seeded them and froze them. *I've got 4 half sheet
>> pans of beautiful halves. *I need ideas for using them fresh (next
>> year) and frozen now.
>>
>> Thanks
>> Janet US
>
>The best thing you can do with peppers like that is to box them up, go
>to Fed Ex and send them to me. I can dispose of them in a proper
>fashion.

That sounds like a wonderful idea. Now that they are frozen, wouldn't
the package get drippy? Next year. . .
Janet US

On Oct 29, 3:34*pm, Janet Bostwick > wrote:
> You know how you buy one plant in the spring


Stop right there. I just buy one or two peppers, use what little I
need, then freeze the rest, only to get lost in the freezer along with
the chipotles et al.
The storebought are fresh enuf for me. Maybe I don't know what I'm
missing.

I can kill any kind of living plant, btw.

On Sat, 29 Oct 2011 15:24:41 -0500, Sqwertz >
wrote:

>On Sat, 29 Oct 2011 13:34:48 -0600, Janet Bostwick wrote:
>
>> What other ideas do you have for using these peppers?
>
>How about peanut butter nougat-stuffed, chocolate-covered, and then
>rolled in toffee bits?
>
>http://img42.imageshack.us/img42/967...offeecover.jpg
>http://img687.imageshack.us/img687/9...tejalapeno.jpg
>
>What - Not what you had in mind? <snork> Hey, I get a lot of requests
>for these :-)
>
>OK, my easier suggestion would be to sweet pickle them. Hot and sweet
>japs.
>
>-sw ("who only eats fast food and never has any cooking contributions")

You're kidding!!! They look beautiful but deadly. How many beers
does it take before the hurting stops?

I found a recipe for Jalapeno Bread and Butter Pickles. . .is that
what you had in mind?
http://simplyrecipes.com/recipes/jal...utter_pickles/
I think it sounds pretty good. I expect you already know of the
Jalapeno Madness site?
Thanks for the idea. I would never have thought of that kind of
preserving of jalapeno's.
Janet US

Janet Bostwick > wrote:
> You know how you buy one plant in the spring because you want fresh
> jalepenos growing at home?. . .and you buy a second plant in case the
> first one dies? Well, that is pretty much how I operate. I've been
> getting the Mammoth Jalapeno plants for several years now and they
> yield enormously and abundantly -- pods 6 inches long and 2 inches in
> diameter. By the end of the season I have a lot of jalapeno peppers.
>
> I'm wondering if pods that size can be used for stuffing without
> burning someone's eyeballs. These Jalapeno are not weak. What other
> ideas do you have for using these peppers? I've capped them, cut them
> in half vertically, seeded them and froze them. I've got 4 half sheet
> pans of beautiful halves. I need ideas for using them fresh (next
> year) and frozen now.
>
> Thanks
> Janet US

If it was not for a bad crop, partly because of stink bugs, I would have
made some pepper.

Greg

"Janet Bostwick" > wrote in message
...
> You know how you buy one plant in the spring because you want fresh
> jalepenos growing at home?. . .and you buy a second plant in case the
> first one dies? Well, that is pretty much how I operate. I've been
> getting the Mammoth Jalapeno plants for several years now and they
> yield enormously and abundantly -- pods 6 inches long and 2 inches in
> diameter. By the end of the season I have a lot of jalapeno peppers.
>
> I'm wondering if pods that size can be used for stuffing without
> burning someone's eyeballs. These Jalapeno are not weak. What other
> ideas do you have for using these peppers? I've capped them, cut them
> in half vertically, seeded them and froze them. I've got 4 half sheet
> pans of beautiful halves. I need ideas for using them fresh (next
> year) and frozen now.

Pickle them. They'll keep for a couple years.

Paul

On Sat, 29 Oct 2011 13:49:24 -0700, sf > wrote:

>On Sat, 29 Oct 2011 13:34:48 -0600, Janet Bostwick
> wrote:
>
>> You know how you buy one plant in the spring because you want fresh
>> jalepenos growing at home?. . .and you buy a second plant in case the
>> first one dies? Well, that is pretty much how I operate. I've been
>> getting the Mammoth Jalapeno plants for several years now and they
>> yield enormously and abundantly -- pods 6 inches long and 2 inches in
>> diameter. By the end of the season I have a lot of jalapeno peppers.
>
>Those sound gigantic for jalepeños (they're usually 2-3 inches long)
>so you have to know your audience and how much heat they can take.
>>
>> I'm wondering if pods that size can be used for stuffing without
>> burning someone's eyeballs. These Jalapeno are not weak.
>
>Stuff them. You still eat a chile one bite at a time.
>
>> What other
>> ideas do you have for using these peppers? I've capped them, cut them
>> in half vertically, seeded them and froze them. I've got 4 half sheet
>> pans of beautiful halves. I need ideas for using them fresh (next
>> year) and frozen now.
>>
>I recently discovered the yumminess of green chili stew. That's
>something you can make with either fresh or frozen chilies.
>http://chile.netrelief.com/recipes/k...i_recipe.shtml
>Scroll to the bottom for links to more recipes, some of which even use
>chilies - like this one
>http://cooking.netrelief.com/recipes...s_recipe.shtml
>Of course, you'll be flexible and not freak out when the chile it
>calls for isn't what you've got.

Yes, they are very robust for jalapeno peppers. If you watch in the
stores, you will sometimes see some almost that large. These are
definitely jalapeno. They look like, taste like and smell like.

Chili Verde is delicious and one of our favorites. I have frozen my
Anaheim chilis for that. Green chili stew is made with Hatch/Anaheim
peppers and maybe a poblano or two and perhaps a dash of jalapeno.
Anaheim have a different flavor. IMO it is worth seeking out the
right pepper for the stew. You will be surprised.

Thanks for the links.

Janet US

On Sat, 29 Oct 2011 13:54:53 -0700 (PDT), Kalmia
> wrote:

>On Oct 29, 3:34*pm, Janet Bostwick > wrote:
>> You know how you buy one plant in the spring
>
>
>Stop right there. I just buy one or two peppers, use what little I
>need, then freeze the rest, only to get lost in the freezer along with
>the chipotles et al.
>The storebought are fresh enuf for me. Maybe I don't know what I'm
>missing.
>
>I can kill any kind of living plant, btw.


I understand what you are saying about the amount you use at one time.
I do that with ginger. I'm an impulse/spur-of-the-moment cook. I
like to have certain things on hand. In the summer when my garden is
growing I need to have jalapenos ready for fresh salsa and other
stuff.
Janet US

On Oct 29, 1:50*pm, Janet Bostwick > wrote:
> On Sat, 29 Oct 2011 13:19:55 -0700 (PDT), Chemo the Clown
>
>
>
>
>
>
>
>
>
> > wrote:
> >On Oct 29, 12:34*pm, Janet Bostwick > wrote:
> >> You know how you buy one plant in the spring because you want fresh
> >> jalepenos growing at home?. . .and you buy a second plant in case the
> >> first one dies? *Well, that is pretty much how I operate. *I've been
> >> getting the Mammoth Jalapeno plants for several years now and they
> >> yield enormously and abundantly -- pods 6 inches long and 2 inches in
> >> diameter. *By the end of the season I have a lot of jalapeno peppers..
>
> >> I'm wondering if pods that size can be used for stuffing without
> >> burning someone's eyeballs. *These Jalapeno are not weak. *What other
> >> ideas do you have for using these peppers? *I've capped them, cut them
> >> in half vertically, seeded them and froze them. *I've got 4 half sheet
> >> pans of beautiful halves. *I need ideas for using them fresh (next
> >> year) and frozen now.
>
> >> Thanks
> >> Janet US
>
> >The best thing you can do with peppers like that is to box them up, go
> >to Fed Ex and send them to me. I can dispose of them in a proper
> >fashion.
>
> That sounds like a wonderful idea. *Now that they are frozen, wouldn't
> the package get drippy? *Next year. . .
> Janet US

Dry ice and plastic container. I'm waiting....

On Oct 29, 3:49*pm, sf > wrote:
>
>
> I recently discovered the yumminess of green chili stew. *That's
> something you can make with either fresh or frozen
> chilies.http://chile.netrelief.com/recipes/k...i_recipe.shtml

I'd leave out the cumin, and for sure the tomatoes.
I've had it with cubed potatoes in it too, but don't prefer it that
way.

--Bryan

On Oct 29, 3:54*pm, Kalmia > wrote:
> On Oct 29, 3:34*pm, Janet Bostwick > wrote:
>
> > You know how you buy one plant in the spring
>
> Stop right there. *I just buy one or two peppers, use what little I
> need, then freeze the rest, only to get lost in the freezer along with
> the chipotles et al.
> The storebought are fresh enuf for me. *Maybe I don't know what I'm
> missing.
>
> I can kill any kind of living plant, btw.

There is absolutely nothing wrong with store bought ones except
they're more expensive than homegrown.

--Bryan

On Sat, 29 Oct 2011 19:08:57 -0700 (PDT), Bryan
> wrote:

> On Oct 29, 3:49*pm, sf > wrote:
> >
> >
> > I recently discovered the yumminess of green chili stew. *That's
> > something you can make with either fresh or frozen
> > chilies.http://chile.netrelief.com/recipes/k...i_recipe.shtml
>
> I'd leave out the cumin, and for sure the tomatoes.
> I've had it with cubed potatoes in it too, but don't prefer it that
> way.

Don't get your panties in a twist, Bryan. I'm sure she can manage...
but since she will only use Hatch for that recipe, it's pointless.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Sat, 29 Oct 2011 19:13:14 -0700, sf > wrote:

>On Sat, 29 Oct 2011 19:08:57 -0700 (PDT), Bryan
> wrote:
>
>> On Oct 29, 3:49*pm, sf > wrote:
>> >
>> >
>> > I recently discovered the yumminess of green chili stew. *That's
>> > something you can make with either fresh or frozen
>> > chilies.http://chile.netrelief.com/recipes/k...i_recipe.shtml
>>
>> I'd leave out the cumin, and for sure the tomatoes.
>> I've had it with cubed potatoes in it too, but don't prefer it that
>> way.
>
>Don't get your panties in a twist, Bryan. I'm sure she can manage...
>but since she will only use Hatch for that recipe, it's pointless.

Not true, I gave you a choice of Hatch or their sister Anaheim --
Anaheim is readily available at any grocery store any time of the
year. http://en.wikipedia.org/wiki/Anaheim_pepper

Janet US

On Oct 29, 10:07*pm, Janet Bostwick > wrote:
> On Sat, 29 Oct 2011 19:13:14 -0700, sf > wrote:
> >On Sat, 29 Oct 2011 19:08:57 -0700 (PDT), Bryan
> > wrote:
>
> >> On Oct 29, 3:49*pm, sf > wrote:
>
> >> > I recently discovered the yumminess of green chili stew. *That's
> >> > something you can make with either fresh or frozen
> >> > *chilies.http://chile.netrelief.com/recipes/k...i_recipe.shtml
>
> >> I'd leave out the cumin, and for sure the tomatoes.
> >> *I've had it with cubed potatoes in it too, but don't prefer it that
> >> way.
>
> >Don't get your panties in a twist, Bryan. *I'm sure she can manage...

No panties. If I put on my wife's panties, it would stretch them
out,
which would make my wife unhappy. I seldom do anything that makes her
unhappy.

> >but since she will only use Hatch for that recipe, it's pointless.
>
> Not true, I gave you a choice of Hatch or their sister Anaheim --

I was talking about the "Karen" recipe.

> Anaheim is readily available at any grocery store any time of the
> year.http://en.wikipedia.org/wiki/Anaheim_pepper

Grocery store Anaheims are always really lame. I think it's the
hybrid cultivar they get. The only Anaheim type that has a chance of
having enough heat is the NuMex Big Jim. My pepper plants somehow got
mixed up this year, and I ended up with no Big Jims At the end of
the season, the Big Jims get really hot. If you let them go red or
partially red, they taste really spectacular. Fresh red chile is a
real treat. So often red is made from dried.
>
> Janet US

--Bryan

On Sat, 29 Oct 2011 21:07:23 -0600, Janet Bostwick
> wrote:

> On Sat, 29 Oct 2011 19:13:14 -0700, sf > wrote:
>
> >On Sat, 29 Oct 2011 19:08:57 -0700 (PDT), Bryan
> > wrote:
> >
> >> On Oct 29, 3:49*pm, sf > wrote:
> >> >
> >> >
> >> > I recently discovered the yumminess of green chili stew. *That's
> >> > something you can make with either fresh or frozen
> >> > chilies.http://chile.netrelief.com/recipes/k...i_recipe.shtml
> >>
> >> I'd leave out the cumin, and for sure the tomatoes.
> >> I've had it with cubed potatoes in it too, but don't prefer it that
> >> way.
> >
> >Don't get your panties in a twist, Bryan. I'm sure she can manage...
> >but since she will only use Hatch for that recipe, it's pointless.
>
> Not true, I gave you a choice of Hatch or their sister Anaheim --
> Anaheim is readily available at any grocery store any time of the
> year. http://en.wikipedia.org/wiki/Anaheim_pepper
>
The point was that you wouldn't use what you have - even in
combination with something else.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Sat, 29 Oct 2011 15:24:41 -0500, Sqwertz >
wrote:

>On Sat, 29 Oct 2011 13:34:48 -0600, Janet Bostwick wrote:
>
>> What other ideas do you have for using these peppers?
>
>How about peanut butter nougat-stuffed, chocolate-covered, and then
>rolled in toffee bits?
>
>http://img42.imageshack.us/img42/967...offeecover.jpg
>http://img687.imageshack.us/img687/9...tejalapeno.jpg

A+

Those look wonderful!

Lou

On Sat, 29 Oct 2011 20:44:14 -0700 (PDT), Bryan
> wrote:

>On Oct 29, 10:07*pm, Janet Bostwick > wrote:
>> On Sat, 29 Oct 2011 19:13:14 -0700, sf > wrote:
>> >On Sat, 29 Oct 2011 19:08:57 -0700 (PDT), Bryan
>> > wrote:
>>
>> >> On Oct 29, 3:49*pm, sf > wrote:
>>
>> >> > I recently discovered the yumminess of green chili stew. *That's
>> >> > something you can make with either fresh or frozen
>> >> > *chilies.http://chile.netrelief.com/recipes/k...i_recipe.shtml
>>
>> >> I'd leave out the cumin, and for sure the tomatoes.
>> >> *I've had it with cubed potatoes in it too, but don't prefer it that
>> >> way.
>>
>> >Don't get your panties in a twist, Bryan. *I'm sure she can manage...
>
>No panties. If I put on my wife's panties, it would stretch them
>out,
>which would make my wife unhappy. I seldom do anything that makes her
>unhappy.
>
>> >but since she will only use Hatch for that recipe, it's pointless.
>>
>> Not true, I gave you a choice of Hatch or their sister Anaheim --
>
>I was talking about the "Karen" recipe.
>
>> Anaheim is readily available at any grocery store any time of the
>> year.http://en.wikipedia.org/wiki/Anaheim_pepper
>
>Grocery store Anaheims are always really lame. I think it's the
>hybrid cultivar they get. The only Anaheim type that has a chance of
>having enough heat is the NuMex Big Jim. My pepper plants somehow got
>mixed up this year, and I ended up with no Big Jims At the end of
>the season, the Big Jims get really hot. If you let them go red or
>partially red, they taste really spectacular. Fresh red chile is a
>real treat. So often red is made from dried.
>>
>> Janet US
>
>--Bryan

I have no growing luck with the NuMex Big Jim. Where are you getting
your seeds?
Janet US

On Sat, 29 Oct 2011 20:55:46 -0700, sf > wrote:

>On Sat, 29 Oct 2011 21:07:23 -0600, Janet Bostwick
> wrote:
>
>> On Sat, 29 Oct 2011 19:13:14 -0700, sf > wrote:
>>
>> >On Sat, 29 Oct 2011 19:08:57 -0700 (PDT), Bryan
>> > wrote:
>> >
>> >> On Oct 29, 3:49*pm, sf > wrote:
>> >> >
>> >> >
>> >> > I recently discovered the yumminess of green chili stew. *That's
>> >> > something you can make with either fresh or frozen
>> >> > chilies.http://chile.netrelief.com/recipes/k...i_recipe.shtml
>> >>
>> >> I'd leave out the cumin, and for sure the tomatoes.
>> >> I've had it with cubed potatoes in it too, but don't prefer it that
>> >> way.
>> >
>> >Don't get your panties in a twist, Bryan. I'm sure she can manage...
>> >but since she will only use Hatch for that recipe, it's pointless.
>>
>> Not true, I gave you a choice of Hatch or their sister Anaheim --
>> Anaheim is readily available at any grocery store any time of the
>> year. http://en.wikipedia.org/wiki/Anaheim_pepper
>>
>The point was that you wouldn't use what you have - even in
>combination with something else.

I'm missing something here. . .I don't get your point. I do use store
bought Anaheims when I run out of what I grow. I grow Anaheims. I
like growing peppers that are in better shape than I can get at the
store(fresher, firmer) Is that what you mean? Or do you mean that I
don't use Jalapeno to make Chili Verde? If so, then you are right. I
would look for a source of canned ones first. But I do use a poblano
and a Jalapeno in my chili verde, but they are not dominant
Janet US

On Sat, 29 Oct 2011 23:13:48 -0600, Janet Bostwick
> wrote:

> Or do you mean that I
> don't use Jalapeno to make Chili Verde? If so, then you are right. I
> would look for a source of canned ones first. But I do use a poblano
> and a Jalapeno in my chili verde, but they are not dominant

That was my point.


--
All you need is love. But a little chocolate now and then doesn't hurt.

Bryan wrote about green chile stew:

> Grocery store Anaheims are always really lame. I think it's the hybrid
> cultivar they get. The only Anaheim type that has a chance of having
> enough heat is the NuMex Big Jim.

You seem to be confusing your personal tastes with the personal tastes of
the OP.

Bob

On Oct 29, 3:34*pm, Janet Bostwick > wrote:
> You know how you buy one plant in the spring because you want freshjalepenos growingat home?. . .and you buyasecond plant in case thefirst one dies? *Well, that is pretty much how I operate. *I've beengetting the Mammoth Jalapeno plants for several years nowand theyyield enormouslyandabundantly -- pods 6 inches longand 2 inches indiameter. *By the end of the season I havealot of jalapeno peppers.
>
> I'm wondering if pods that size can be used for stuffing withoutburning someone's eyeballs. *These Jalapenoare not weak. *What otherideas do you have for using these peppers? *I've capped them, cut themin half vertically, seeded themand froze them. *I've got 4 half sheetpans of beautiful halves. *I need ideas for using them fresh (nextyear)and frozen now.
>
> ThanksJanet US

Off topic sort of, but at the St. Jacobs farmers market a few weeks
ago, they were selling 'sweet' jalapenos. First time I'd seen them.
I didn't buy any.

On Oct 30, 12:08*am, Janet Bostwick > wrote:
> On Sat, 29 Oct 2011 20:44:14 -0700 (PDT), Bryan
>
>
>
>
>
>
>
>
>
> > wrote:
> >On Oct 29, 10:07*pm, Janet Bostwick > wrote:
> >> On Sat, 29 Oct 2011 19:13:14 -0700, sf > wrote:
> >> >On Sat, 29 Oct 2011 19:08:57 -0700 (PDT), Bryan
> >> > wrote:
>
> >> >> On Oct 29, 3:49*pm, sf > wrote:
>
> >> >> > I recently discovered the yumminess of green chili stew. *That's
> >> >> > something you can make with either fresh or frozen
> >> >> > *chilies.http://chile.netrelief.com/recipes/k...i_recipe.shtml
>
> >> >> I'd leave out the cumin, and for sure the tomatoes.
> >> >> *I've had it with cubed potatoes in it too, but don't prefer it that
> >> >> way.
>
> >> >Don't get your panties in a twist, Bryan. *I'm sure she can manage....
>
> >No panties. *If I put on my wife's panties, it would stretch them
> >out,
> >which would make my wife unhappy. *I seldom do anything that makes her
> >unhappy.
>
> >> >but since she will only use Hatch for that recipe, it's pointless.
>
> >> Not true, I gave you a choice of Hatch or their sister Anaheim --
>
> >I was talking about the "Karen" recipe.
>
> >> Anaheim is readily available at any grocery store any time of the
> >> year.http://en.wikipedia.org/wiki/Anaheim_pepper
>
> >Grocery store Anaheims are always really lame. *I think it's the
> >hybrid cultivar they get. *The only Anaheim type that has a chance of
> >having enough heat is the NuMex Big Jim. *My pepper plants somehow got
> >mixed up this year, and I ended up with no Big Jims *At the end of
> >the season, the Big Jims get really hot. *If you let them go red or
> >partially red, they taste really spectacular. *Fresh red chile is a
> >real treat. *So often red is made from dried.
>
> >> Janet US
>
> >--Bryan
>
> I have no growing luck with the NuMex Big Jim. *Where are you getting
> your seeds?

http://tomatogrowers.com/hot.htm

I get all my tomato and pepper seeds from them.

> Janet US

--Bryan

On Oct 30, 12:31*am, sf > wrote:
> On Sat, 29 Oct 2011 23:13:48 -0600, Janet Bostwick
>
> > wrote:
> > Or do you mean that I
> > don't use Jalapeno to make Chili Verde? *If so, then you are right. *I
> > would look for a source of canned ones first. *But I do use a poblano
> > and a Jalapeno in my chili verde, but they are not dominant
>
> That was my point.
>
The lack of heat in the Anaheims is what necessitates using some
jalapeno or serrano peppers.

--Bryan

On Sun, 30 Oct 2011 09:16:13 -0700 (PDT), Bryan
> wrote:

> On Oct 30, 12:31*am, sf > wrote:
> > On Sat, 29 Oct 2011 23:13:48 -0600, Janet Bostwick
> >
> > > wrote:
> > > Or do you mean that I
> > > don't use Jalapeno to make Chili Verde? *If so, then you are right. *I
> > > would look for a source of canned ones first. *But I do use a poblano
> > > and a Jalapeno in my chili verde, but they are not dominant
> >
> > That was my point.
> >
> The lack of heat in the Anaheims is what necessitates using some
> jalapeno or serrano peppers.
>
Well, apparently she doesn't want it in green chili stew.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Sun, 30 Oct 2011 08:22:02 -0700 (PDT), Bryan
> wrote:

snip
>>
>> I have no growing luck with the NuMex Big Jim. *Where are you getting
>> your seeds?
>
>http://tomatogrowers.com/hot.htm
>
>I get all my tomato and pepper seeds from them.
>
>> Janet US
>
>--Bryan

Thanks for the link. I ordered a catalog. Lots of interesting stuff
there. Seed catalogs make for good January reading when it is cold and
dreary outside. ;o)
Janet US

On Sun, 30 Oct 2011 11:44:25 -0700, sf > wrote:

>On Sun, 30 Oct 2011 09:16:13 -0700 (PDT), Bryan
> wrote:
>
>> On Oct 30, 12:31*am, sf > wrote:
>> > On Sat, 29 Oct 2011 23:13:48 -0600, Janet Bostwick
>> >
>> > > wrote:
>> > > Or do you mean that I
>> > > don't use Jalapeno to make Chili Verde? *If so, then you are right. *I
>> > > would look for a source of canned ones first. *But I do use a poblano
>> > > and a Jalapeno in my chili verde, but they are not dominant
>> >
>> > That was my point.
>> >
>> The lack of heat in the Anaheims is what necessitates using some
>> jalapeno or serrano peppers.
>>
>Well, apparently she doesn't want it in green chili stew.

Ah Ha!!! My brain is now connected. You were suggesting that I use my
plethora of Jalapenos in Chili Verde to use them up! Ta Da!! I
thought you didn't understand that Chili Verde wasn't made with
Jalapeno peppers. Which was why we were going round and round. Maybe
I will try something like that, but would have to be very careful not
to construct something too hot. Thanks for persisting.
Janet US

On Sun, 30 Oct 2011 07:48:56 -0700 (PDT), A Moose in Love
> wrote:

>On Oct 29, 3:34*pm, Janet Bostwick > wrote:
>> You know how you buy one plant in the spring because you want freshjalepenos growingat home?. . .and you buyasecond plant in case thefirst one dies? *Well, that is pretty much how I operate. *I've beengetting the Mammoth Jalapeno plants for several years nowand theyyield enormouslyandabundantly -- pods 6 inches longand 2 inches indiameter. *By the end of the season I havealot of jalapeno peppers.
>>
>> I'm wondering if pods that size can be used for stuffing withoutburning someone's eyeballs. *These Jalapenoare not weak. *What otherideas do you have for using these peppers? *I've capped them, cut themin half vertically, seeded themand froze them. *I've got 4 half sheetpans of beautiful halves. *I need ideas for using them fresh (nextyear)and frozen now.
>>
>> ThanksJanet US
>
>Off topic sort of, but at the St. Jacobs farmers market a few weeks
>ago, they were selling 'sweet' jalapenos. First time I'd seen them.
>I didn't buy any.

I tried growing something similar several years ago and just couldn't
get the plants to grow. I forget the name of the variety but it was
touted as having all the flavor and none of the heat. Made me
curious.
Janet US

On Sun, 30 Oct 2011 10:20:25 -0500, Andy > wrote:

>Nachos
>Guacamole
>My Green Death Tuna Salad Sandwiches
>In Burgers (Bubba Burger's offering) Easily home made.
>
>Minced, diced or sliced as needed.
>
>Andy

So how painful is your Green Death Tuna Salad Sandwich? Perky? Eye
watering? Or do you have to drink milk with it? Do you mince or
slice the peppers?
Janet US

On Sun, 30 Oct 2011 13:33:17 -0600, Janet Bostwick
> wrote:

> On Sun, 30 Oct 2011 11:44:25 -0700, sf > wrote:
>
> >On Sun, 30 Oct 2011 09:16:13 -0700 (PDT), Bryan
> > wrote:
> >
> >> On Oct 30, 12:31*am, sf > wrote:
> >> > On Sat, 29 Oct 2011 23:13:48 -0600, Janet Bostwick
> >> >
> >> > > wrote:
> >> > > Or do you mean that I
> >> > > don't use Jalapeno to make Chili Verde? *If so, then you are right. *I
> >> > > would look for a source of canned ones first. *But I do use a poblano
> >> > > and a Jalapeno in my chili verde, but they are not dominant
> >> >
> >> > That was my point.
> >> >
> >> The lack of heat in the Anaheims is what necessitates using some
> >> jalapeno or serrano peppers.
> >>
> >Well, apparently she doesn't want it in green chili stew.
>
> Ah Ha!!! My brain is now connected. You were suggesting that I use my
> plethora of Jalapenos in Chili Verde to use them up! Ta Da!! I
> thought you didn't understand that Chili Verde wasn't made with
> Jalapeno peppers. Which was why we were going round and round. Maybe
> I will try something like that, but would have to be very careful not
> to construct something too hot. Thanks for persisting.

Oh, okay (!)... I thought you were just dead set against it. Yeah, you
might want to have a few not so hot peppers on hand to keep the heat
level down. I haven't tasted your chilies and I don't know what
you consider hot. I only know that I can take more heat than some
people and not heat as much as others.


--
All you need is love. But a little chocolate now and then doesn't hurt.

On Sun, 30 Oct 2011 13:34:46 -0600, Janet Bostwick
> wrote:

>
> I tried growing something similar several years ago and just couldn't
> get the plants to grow. I forget the name of the variety but it was
> touted as having all the flavor and none of the heat. Made me
> curious.

Get too far North and you can't grow a decent chilie pepper. My
brother moved from way inland San Diego County California to almost
coastal (in the mountains) in Oregon and gave up trying after a couple
of years.


--
All you need is love. But a little chocolate now and then doesn't hurt.

On Sun, 30 Oct 2011 14:23:06 -0700, sf > wrote:

>On Sun, 30 Oct 2011 13:34:46 -0600, Janet Bostwick
> wrote:
>
>>
>> I tried growing something similar several years ago and just couldn't
>> get the plants to grow. I forget the name of the variety but it was
>> touted as having all the flavor and none of the heat. Made me
>> curious.
>
>Get too far North and you can't grow a decent chilie pepper. My
>brother moved from way inland San Diego County California to almost
>coastal (in the mountains) in Oregon and gave up trying after a couple
>of years.

Yeah, that area would be really iffy even for tomatoes. In fact,
there is one seed catalog (Nichols Garden Nursery) that specializes in
seeds and plants for that area. The air is cool and not enough hot
sun light. My sympathies. I'm inland from there a bit in an area
called a banana belt. It's been a cold, grey banana belt the last
couple of years and coaxing things out of the soil is disheartening.
You could tell him to try what I did to get the plants hot enough. I
planted them in really large, black plastic pots and didn't shelter
the pots at all. Normally I couldn't do that because the black would
transmit too much heat to the soil and stunt or kill the plant. This
year it worked to my advantage. That's where my Jalapenos, Anaheims
and Fresnos came from.
Janet US

On Sun, 30 Oct 2011 16:37:35 -0600, Janet Bostwick
> wrote:

> Yeah, that area would be really iffy even for tomatoes. In fact,
> there is one seed catalog (Nichols Garden Nursery) that specializes in
> seeds and plants for that area. The air is cool and not enough hot
> sun light. My sympathies. I'm inland from there a bit in an area
> called a banana belt. It's been a cold, grey banana belt the last
> couple of years and coaxing things out of the soil is disheartening.
> You could tell him to try what I did to get the plants hot enough. I
> planted them in really large, black plastic pots and didn't shelter
> the pots at all. Normally I couldn't do that because the black would
> transmit too much heat to the soil and stunt or kill the plant. This
> year it worked to my advantage. That's where my Jalapenos, Anaheims
> and Fresnos came from.

He's quite a gardener. Starts his seeds indoors, has one of those
whatever you call the plastic removable huts that he puts over his
garden in the Spring. (I found a google image, this isn't his
http://www.mainerosesociety.com/law/CoverIt.JPG)

Thanks for the catalog recommendation, he probably subscribes already
but I'll mention it anyway.

sf waving to Janet up in Oregon.

--
All you need is love. But a little chocolate now and then doesn't hurt.

Bryan > wrote:

>On Oct 29, 10:07*pm, Janet Bostwick > wrote:

>> Anaheim is readily available at any grocery store any time of the
>> year.http://en.wikipedia.org/wiki/Anaheim_pepper

>Grocery store Anaheims are always really lame. I think it's the
>hybrid cultivar they get. The only Anaheim type that has a chance of
>having enough heat is the NuMex Big Jim. My pepper plants somehow got
>mixed up this year, and I ended up with no Big Jims At the end of
>the season, the Big Jims get really hot. If you let them go red or
>partially red, they taste really spectacular. Fresh red chile is a
>real treat. So often red is made from dried.

I think the SoCal Chicano flow chart for making chile verde
is something as follows: find the hottest long chiles (NM,
Anaheim) you can find -- without paying too much of course -- and make
up a batch of chile verge (includes pork, tomatillos etc.) It may or
may not have ended up hot enough; so if not add serranos, or habaneros,
or habanero salsa. Once it is hot enough, someone will hiccup
upon their first bite.

Steve