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Dec 30th, 2023
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 Re: Salsa recipe
[Re: Magged Out]
#12588341
01/21/18 04:48 PM
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Joined: Sep 2009
Posts: 760
olefisher
Pro Angler
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Pro Angler
Joined: Sep 2009
Posts: 760 |
Where do you get that pepper Anywhere they sell Bonnie Plants. Lowe's, Home Depot.. Last year was the first year I found them at Lowe's but hope they continue to bring them in. I first found them at Russel Feed a few years ago but then they quit handling them.
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Re: Salsa recipe
[Re: olefisher]
#12604700
02/01/18 02:46 AM
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Joined: Jan 2018
Posts: 6
SolomonOwens
Green Horn
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Green Horn
Joined: Jan 2018
Posts: 6 |
There is a pepper called "Garden Salsa" that I have grown the last 5 years. Makes great salsa and poppers. The flavor profile starts a little sweet and then the heat gradually builds. I usually get 300 to 500 peppers per plant. In the Texas summer they get pretty damn hot by the end of season. Freeze really well for a year or more.   where did you buy the seeds of this pepper? I would also have bought
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Re: Salsa recipe
[Re: Bigbob_FTW]
#12610016
02/04/18 05:31 PM
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Joined: Aug 2005
Posts: 5,470
hallfns
TFF Celebrity
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TFF Celebrity
Joined: Aug 2005
Posts: 5,470 |
I normally use the Serrano, as I think it has better flavor than the Jalapeno, I buy 5 of them, de-seed and devein 3 of them, then throw all of them in with the blending process.
+ jalapenos don't have consistent heat to them. I always use Serrano now just for that reason. Same in my Pico. I had an old guy tell me that the jalapeño that is free of blemishes would be mild and the jalapeño with the most brown lines would have the most heat. I'm no expert but the rule seems to hold true...
Tee Jay Hall
piss.wezel@gmail.com
I once protected a small village from an army of ants with nothing but a hoe and a glass of warer!
"Don't spell check me Bro"!
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Re: Salsa recipe
[Re: hallfns]
#12610189
02/04/18 07:47 PM
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Joined: Oct 2006
Posts: 95,473
Bigbob_FTW
OP
Big Sprocket Bob
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OP
Big Sprocket Bob
Joined: Oct 2006
Posts: 95,473 |
I normally use the Serrano, as I think it has better flavor than the Jalapeno, I buy 5 of them, de-seed and devein 3 of them, then throw all of them in with the blending process.
+ jalapenos don't have consistent heat to them. I always use Serrano now just for that reason. Same in my Pico. I had an old guy tell me that the jalapeño that is free of blemishes would be mild and the jalapeño with the most brown lines would have the most heat. I'm no expert but the rule seems to hold true... Thanks for the tip!
![[Linked Image]](https://texasfishingforum.com/forums/pics/usergals/2017/07/full-20284-169975-biyl8lail.jpg) ![[Linked Image]](https://texasfishingforum.com/forums/pics/usergals/2017/07/full-20284-169974-image_preview.jpg) FJB
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