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Thread: Jalapeno alternative?

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  1. #1

    Talking Jalapeno alternative?

    I'll be planting a few jalapeno's this year as part of our garden. We like to use them in the Mexican dishes we cook. I just wondered if there was another pepper out there, good for that type of cooking, and had the heat of a jalapeno (maybe "slightly" hotter... maybe even "slightly" sweeter).

    We'd be using these fresh. Oh... and it'd need to be something ready to plant and readily available at most garden centers (as I've obviously not started from seed yet).

    Any suggestions???? Just looking to try something new.

    Thanks forum!
    nofeargardener

  2. #2

    Default

    NFG, I'd go with Serrano pepper for a "slightly" hotter variety...we also like Limon pepper, I use that alot, but about a half amount of the serrano

  3. #3

    Default

    Thanks Phil! I'll look for both those varieties. Hoping to expand our "pepper horizons" a little bit this season.

  4. #4

    Default

    You could also try using a Sandia pepper. The Sandia will be as hot or slightly hotter than the Jalepenos but not quite as hot as the Serrano pepper. Let me know what you end up trying and what peppers seem to hit home for you!

  5. #5

    Default

    Those peppers look good! But they also look too hot. Too bad their out of stock!!! What a tease! jk

  6. #6

    Default peppers are right up my alley!

    One of the difficulties that many pepper growers have is consistency - I can grow one jalapeno plant and pick 3 different peppers and all provide different heat levels. It sure makes for a tough time when using them in a dish! My best advice for that is to simply cut off the very tip and chew it prior to using, then gauge the heat and determine usage. I have had some jalapenos taste just like green bells but the next one taste like a serrano!

    One great activity I enjoy each summer is planting a salsa bed. I will grow a selection of everything I need for good salsas, and experiment over the season with slightly different combinations of my various tomatoes,various onions, various types of hot peppers, anaheim and poblano, garlic, cilantro, dill, lemon basil - whatever suits me that day. And being able to make such small, controlled batches allows me to reproduce if I love that batch or also not really be so disheartened if one batch comes out poorly. Also allows for you to be able to experiment with flavors and textures that may have never been combined before!

    Cheers!
    Organic Mommy

    "Peace on Earth and Good Will Toward (Wo)Men!"
    I am a proud supporter of www.arkinstitute.com - "Sowing the Seeds of Self-Reliance"

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