[CH] Mexi Bells
carlos m navarro (navarroc@unm.edu)
Sat, 17 Apr 1999 07:55:58 -0600 (MDT)
This is in regard to the question about Mexi Bells. Someone told me they
were a hybrid resulting from the crossing bell peppers and New
Mexico/anaheim peppers. I've grown Mexi Bells for three seasons now, and
the heat factor tends to vary. Depending on conditions, (the heat of the
summer, how much they are cross-pollinated with hotter peppers, etc...)
Mexi Bells can vary from almost as mild as a bell pepper to close to the
jalapeno range. While you can get some hotter Mexi Bells at the green
stage, I would recommend picking them when they are a ripe red or
chocolate color (and they occasionally turn brownish).
And if you like Mexi Bells, I would recommend sugar chiles. They are
another hybrid available from Johnny's Seeds in Maine. They have the
sweetness of pimentos and can also pack some nice heat. Like Mexi Bells,
sugar chiles are at their hottest and tastiest when they ripen.
Carlos
Albuquerque