A gathering of 15 decided Who's Hot, Who's Not.
On August 26, a crowd of 15 pepper-loving enthusiasts gathered at the ranch, to taste-test 33 pepper and 6 tomato varieties. The menu included favorite recipes of those in attendance, and plenty of margaritas. The results:
<<<<< Nu Mex Joe E. Parker
This medium-hot (less heat than a jalapeno), thick fleshed pepper is six to seven inches long, great for roasting. A variation of the popular Nu Mex 6-4 pepper. The pepper of choice for one of the chili recipes served at Pepper Party 2000.
Ancho Villa >>>>>>>>>>
The general reaction by most in attendance after the first bite: "Hey, this isn't hot at all! (15 second later...) Wow ! I can still taste the heat at the back of my throat!" This hybrid ancho - again, not quite as hot as a jalpeno - turns from dark green to red, but are excellent in the green stage for chiles rellenos. Abundant fruit produced on a two feet tall plant that will need staking. I used it my chile recipe this year; everyone raved (to my face, anyway!).
TOO HOT FOR HUMAN CONSUMPTION:
<<<< Caribbean Red
Seed for this habanero variety was found in the Caribbean, and then improved, resulting in a uniform, fiercely hot pepper that is way hotter than the regular orange habanero. Dried samples of Caribbean Red measured 445,000 Scoville units whereas regular habanero tested at about 260,000 Scovilles. Jalapenos, on the other hand, usually register in the 5,000 Scoville unit range. Bright red, wrinkled fruits are about 1-1/2 inches deep and 1 inch wide. Three of us bit into one, but did not swallow. Good move. Our lips burned for an hour afterwards.
To
cut the burn:
drink whole milk (not low fat or nonfat). Wear gloves while
handling any hot peppers. Don't touch yourself
afterwards!
GYPSY >>>>>
ALL-AMERICA SELECTIONS winner for 1981. This is one I plant every year. Outstanding yield, good looks and flavor combine with earliness to make this pepper a winner. Wedge-shaped fruit is 3 to 5 inches long, pale yellow at first, maturing to orange-red; very sweet when ripe.
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