I know I'm late to the party but there's nothing like a table full of shiny peppers...congrats. I grew Big Jims last year and they were quite hot for me as I like to stay between bell pepper and jalapeno for the heat scale. It could be because of the heatwave we had here too. Stressed peppers will grow smaller and hotter. Just a terrible year last year but this year has been fantastic where I'm at.
Maybe I'll do a post on them if anyone is interested...but I just finished up my season processing about 130 lbs of 18 different varieties of peps. The Poblano's, Anaheim's and Italian peps were roasted, skinned and chopped for chili. The Spanish and Hungarian Paprika's were smoked, dehydrated and powdered. So I have a small freezer packed to the top with 56 lbs of processed peps and about 6 lbs. of smoked paprika.
Glad to see I'm not the only one that has the Peter Piper disease.
Maybe I'll do a post on them if anyone is interested...but I just finished up my season processing about 130 lbs of 18 different varieties of peps. The Poblano's, Anaheim's and Italian peps were roasted, skinned and chopped for chili. The Spanish and Hungarian Paprika's were smoked, dehydrated and powdered. So I have a small freezer packed to the top with 56 lbs of processed peps and about 6 lbs. of smoked paprika.
Glad to see I'm not the only one that has the Peter Piper disease.
