A Gardeners Forum Forums General Discussion The Food Garden Forum Chile peppers and ph

Hi, I'm new to message boarding and to growing peppers, but am hoping there's a nice "Chili Head" out there who can help me. My husband and I purchased some pepper plants this year from a local greenhouse as a fun experiment to add to our raised beds. Now, without us doing much, they are full of peppers, so it's time I figured out what to do with them!! We were told they are Hungarian Wax, Banana, and Big Chili, and I think from looking at some photos on various web sites I've figured out which is which. My main question is, when should I harvest them? There are LOTS of peppers on each plant. Some are green, some are a light yellow, a few are red. I want to get the most bang for my buck out of them and not waste any, so are there some I should freeze, some I should pickle, and some I should stuff? And if I stuff them, is it the same process as green bell peppers (boil for a few minutes first to soften)? Which does better at each of those than the others? Any details would be most appreciated!!

The Yellow are ready to use, so is the red.
You can freeze them and use anyway you wish later.. I freeze whole stuffing peppers frozen .(great)
Do them the way you want.. I chop smaller ones for frying with squash and onions .
My biggest use, I can stewed tomatoes.
I like peppers in there best.

I use red peppers in my cucumber relish......Love the color.

Welcome to the forum.

Thank you so much for your quick reply! To freeze them whole like you mentioned, do I need to do anything to them first, or just put them in the freezer?

I usually put mine in a baggie when I put them in the freezer. another idea, if you cook much, blend or chop your peppers with garlic, onion..or whatever fresh things you normally cook with for seasoning. it's so quick and easy just spoon out what you want. when you use on meats the flavor gets right in there quickly since it's blended up so small. the 'paste' will keep in the fridge for a couple of weeks and months in the freezer. great for adding to meats, soups, chili, whatever.

Awesome! Thanks! Yes, I cook a lot - and am married to an Italian who likes FLAVOR, so I'll definitely try what you suggested. Then this winter we'll have a taste of summer! :-)

I wash them and if your going to stuff, clean out the seeds.
Rinse insides.

Freezin onions isnt the best Idea.

Kills the good taste.....THey are cheap and available.. Same with garlic.

I dont like freezing those.

Your choice.

Hungarian Wax start off a little bit green- but will turn bright red then to orange- then to red. They are hottest when red but develop more sweetness, as the sugars are higher. Most people use yellow wax when they turn bright yellow,especially for canning and frying, but they can be used at any color. Big Chili is a kind of New Mexican Chili. They are not overly hot, and can be used at any stage. They can be dried and ground into powder- but they should be red! pepper plants benifit from being picked, in fact not picking slows down pepper production!

bannana peppers are very good stuffed. we cut out a little triangle in the side of one, remove the seeds, stuff with a meat and cheese mixture and some cummin and salt and pepper. bake in the oven at a low temp (with butter in the bottom of the pan is extra good)