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so far,so good ...

16 years ago

Of 100 chile plants from seed in a ? 10 x 16 ft.plot, hubby has picked 81 lbs of green chile, roasted & frozen so far. The plants are over 50 inches tall & still loaded with green fruit. In another plot the jalapeÃ±os are also doing well & the green that isn't eaten fresh is in dehydrators now, the ripe red ones are on screens in the garage & both for grinding into powder later. Last year he got 140 + lbs. of chile from his garden ... an example that intensified gardening (planting close together, proper fertilizer & watering) really works for those of us who have to garden in limited space on city lots! So nice to have garden produce to share with friends & neighbors!

A ? though about his newest trial: the Bhut chile from NM State University in Las Cruces, NM is doing fine x seed he purchased (though I must say I have seen prettier looking chile ... those strange wrinkled specimens!) but he has tried some not mature pods & says they weren't hot at all & disappointed .. ? Do they get hotter with maturity? Does any one plant these because they like the taste/heat or are they kind of an oddity to just grow?

I'm just a 'bell pepper'& 'tomato' growing gal so am not too excited about the chile growing but had to kind of 'brag' about hubby's retirement hobby that keeps him from boredom & out of the kitchen ... even though I lost a lot of my garden space to chile!

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Comments (2)

balsamicv
16 years ago
What variety of chile peppers give him 81 lb of green chiles. Your harvest sounds really great. Nice going.

This is the first year with those seeds. They should be super hot. He better be careful. I believe they do get real hot as they mature more. But we have reports of them being super hot. read here by Dale down about 3/4 way toward the end. Dale shares a story on these. you can spot Dale signature at the end of his posting. fairly easy to find if you look for his signature at the end of the posting.

Here is a link that might be useful: hot story by Dale
ardnek710
16 years ago
"green chile">>>means a new mex variety like an anaheim or sandia, or big jim or something related.

I have some commercial grower friends that are growing the bhut from NMSU and they both said that when they tasted the pods at the immature level they were surprised by the lack of heat. Most hab styles are hot from the get go but I think these might be different. Another friend in louisiana growing them said the green one he tasted was about as hot as a regular habaner but when he tasted the ripe ones he was blown away by the heat that developed.

kendra
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