Viewing post #2719272 by TreeSong

kittriana said: @TreeSong. I grow 'Gypsi' a sweet non bell variety, but also the 'Luncbox (orange, yellow, red) and these taste like Green Bell peppers, but are thin walled.
Poblanos ( the variety that turn black instead of red as they age) are standard south Texas. Used for Poblano Cream Sauce, as poppers (instead of Jalapeños) stuffed, and they seem to love a bit more coolness in the weather.

I grow tabascos to make pepper vinegar sauce.
I have a Serrano (look for Scoville Heat Units for pepper heats) because we love our homemade tostada dipping sauces. You control that heat by amounts, or a can of Redi Whip like pepper judging judges, or by sugar. I have a cayenne, but it's because I have seeds. The Count Dracula is an experiment 🧛‍♂️, but is beautiful. It got bombarded last night when the rain came in and grew an inch.
chili plants.com may have pepper varieties that can give descriptions of their plants.
Unless it is a squash, most summer vegetables are solanum ( nightshade) potato, tomato, eggplant, pepper, avocado. Then you have the Apiacae family carrot, celery, parsley, coriander( raw leaf is cilantro), cumin, Hemlock. See? We have adapted these herbs and know when NOT to use them

Thank you. You're giving my partner who grew up in Louisiana, did undergrad in Texas and has nuclear hot tolerance a lot of ideas. I may or may not survive what comes out of that LoL She wins free jars of hot sauce just by showing she can take a spoon straight.