[CH] Quick brown chile
Doug Goldenberg (dgoldenberg@sprintmail.com)
Fri, 22 Oct 1999 10:32:05 -0700
>
> Gareth: My ancho/poblano took 4EVER to ripen last year. It
> was worth the wait, not much heat, but wonderful flavor.
>
Might try the Berbere Ethiopian Brown Chile. Available at B&T World Seeds
web site, though I got mine from now-defunct Peace Seeds. Productive and it
ripens much earlier than Pasilla, Ancho or Chilhuacle, nice flavor, brown
and thin-walled, great for brown chile powder. It's smaller (4 inches long)
and hotter than above chiles, about as hot as a Serrano.
If someone wants, I could be convinced to trade seeds for aji amarillo, aji
panca, black congo, barker's hot or de agua, though I might not have totally
pure seed.
Also - what's the earliest hot chile that's good for salsas? I'm thinking
maybe that cherry bomb hybrid - might even ripen with the first tomatoes?
Also czech black, or hungarian hot wax?
Also2 - grew puriras this year. Early, hot, productive and nice-looking
colors and stuff. About as hot as cayenne, and likewise not too flavorful.
The skin is kind of thick and tough, and it's too small to roast and peel.
Serranos are still the best.