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Post by macmex on Sept 4, 2022 5:02:39 GMT -6
Moose, your comment makes me chuckle. "Hot?" the ones I grew and tasted this year barely reached "hot" in my book. Store bought shishitos I've tried did not, though I hoped. They are tasty though. We have a family member who has always objected to any level of heat, so I can understand your concern.
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Post by chrysanthemum on Sept 7, 2022 18:35:05 GMT -6
macmex, have you and your family been able to eat any shishitos this summer? We’ve had very few, but they’re starting to put on more blossoms now that the weather has moderated. I still have hopes for some yummy blistered peppers.
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Post by macmex on Sept 8, 2022 5:40:56 GMT -6
We've had one nice mess of them. That batch showed considerably more heat than the store bought shishitos I've eaten. By "fire" I mean they had a "hot taste." I would consider them as setting right on the dividing line between sweet and hot peppers. I planted them in a wide row with Murupi amarela peppers and it took until a few weeks ago for me to know that only two of my shishito peppers survived to production. Still, I'm pleased. I have about six or seven dead ripe pods at my place on the table, waiting for me to process seed for next year. I hope to grow a much larger quantity in 2023. This pepper fits the nitch of a green bean, or even okra, in my book. We could eat a lot of these as a side dish (regular vegetable).
I'll mention it here, as it could be useful for others who are into peppers: we have a daughter who has always had trouble eating hot food. This summer she's also developed what I would consider to be an allergy to all peppers, even sweet bell peppers. She likes their flavor but when she eats a sweet pepper it gives her all kinds of stomach trouble, and that, for more than a day. So, just know that there are folk out there who really can't handle peppers.
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Post by chrysanthemum on Sept 8, 2022 19:43:47 GMT -6
Macmex, I’m glad you’re enjoying the peppers, but I’m so sorry to hear about your daughter’s trouble with any kind of pepper. I hope it’s something that can heal over time. I’m also glad you’ve been able to get some peppers for seed saving. I do consider shishitos to be a great side dish in a way that I wouldn’t use other peppers which are more of just an ingredient for me.
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Post by rdback on Sept 11, 2022 8:38:33 GMT -6
I was down in the garden the other day and the shishito's were calling my name, lol. I listened. Yum.
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Post by woodeye on Sept 11, 2022 10:16:27 GMT -6
Oh man, rdback! You just caused me to look at my calendar to see if it's too early to start my Shishito seeds for next year. Found out it's still too early.
Those look like they are bursting with mouth-watering goodness...
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Post by hmoosek on Sept 11, 2022 10:49:03 GMT -6
Oh man, rdback! You just caused me look at my calendar to see if it's too early to start my Shishito seeds for next year. Found out it's still too early.
Those look like they are bursting with mouth-watering goodness... we thinks alike! Still too early! Grrrrr!
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Post by chrysanthemum on Sept 11, 2022 14:26:43 GMT -6
Yum, @rdback. Those do look so good. How do you like the red ones compared to the green? I really enjoyed them, though they were too hot for my smaller children if I recall correctly.
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Post by rdback on Sept 12, 2022 8:37:29 GMT -6
... How do you like the red ones compared to the green? To be honest, I haven't tried a red-ripe one yet. They don't seem to get past green, if ya know what I mean, lol. I'll let some go ahead and ripen for seed, and I'll give them a taste then. Problem is I guess I've burned out my low-heat taste-buds over the years. I don't taste any heat until you get up around cayenne/serrano level heat. Then, it's just a tingle. My comfort zone is habanero - scotch bonnet territory, with an occasional ghost pepper thrown in. For low-level heat, I get the DW to taste them. I use her taste-bud scale when figuring out how hot my hot sauces are, for labeling purposes. Works great for me! Sometimes for her...not so much, lol.
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Post by chrysanthemum on Sept 12, 2022 18:46:42 GMT -6
I understand the picking them before they have time to ripen. It was really only late in the season that I had any get truly red. I had just noticed a reddish one on your green cutting board, so that’s why I asked.
I’m more at jalapeño or Serrano level heat. I’ve used some of the neighbor’s habaneros in a mango chutney, but I don’t aspire to go hotter than that. I really enjoy the hot shishitos when I get them, and the older they get on the plant, the hotter they are, so the red ones were a treat. I guess maybe you wouldn’t notice that level of heat, though. Does your wife enjoy them?
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Post by macmex on Sept 12, 2022 18:54:04 GMT -6
My wife enjoys them. Rick, you're a few "pegs" above me on the heat loving. I love habaneros, but not to eat straight or pickled. I cook with them and use them for hot sauce. When I cooked up a batch of shishitos which were mostly red, the heat wasn't much, but it did register as heat (barely). I really like them that way.
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Post by woodeye on Sept 12, 2022 21:28:02 GMT -6
rdback, I guess my low level heat taste buds are still intact, so if the heat level for Shishitos is 100 to 1,000 Scoville, they will be perfect for me. I enjoy a bit of heat, but nothing overpowering...
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Post by rdback on Sept 13, 2022 10:25:22 GMT -6
I’m more at jalapeño or Serrano level heat. I’ve used some of the neighbor’s habaneros in a mango chutney, but I don’t aspire to go hotter than that. I really enjoy the hot shishitos when I get them, and the older they get on the plant, the hotter they are, so the red ones were a treat. I guess maybe you wouldn’t notice that level of heat, though. Does your wife enjoy them? Yes, she does. Her tolerance for heat has increased over the years. Although her preference is still mid-level heat, she's not afraid of an occasional Habanero/scotch bonnet/ghost type pepper. They're just not as "enjoyable" to her. Neither of us are fans of peppers above ghost level heat (around 1M shu). There's really no flavor up there. They just blow your head off with heat. But I still grow them on occasion, lol.
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Post by chrysanthemum on Sept 13, 2022 20:50:42 GMT -6
We had a handful of Shishitos today sauteed together with our first harvest of Red Noodle Yardlong Beans. It was a great combination. I think I had fewer than 20 shishitos and a number were small. There was a fully red one and a couple were turning. We had five people eating, and every person got at least one hot one. My youngest actually asked for the red one. He liked it, but it made him also ask for milk.
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Post by chrysanthemum on Sept 16, 2022 21:05:17 GMT -6
I tried to get a picture of one of my shishito plants to show how some of my peppers turn red before they grow. It was the hot and sunny time of the afternoon, and I couldn’t really see my screen well to see if things were in focus. Apparently they were not, but I’ll post it anyway because I think the color shows. This is how I end up with red peppers, though usually they are bigger than that. Sometimes when I’m waiting for them to grow bigger, they just grow older instead. We do find that red ones are hotter than green ones.
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