Guest guest Posted June 14, 2004 Report Share Posted June 14, 2004 I was wondering if some of you knowledgeable folk would help me out. I have a thai pepper plant which has finally recovered. All the leaves fell off upon purchase so I cut off all the peps and eventually trimmed back the plant. Now the sucker has nearly 10 light green peppers and the leaves seem to be strong. I thought I read that you should cut the peppers at this point. Is that correct or do I wait until they turn orange or red? I'm also looking for a good salsa recipe with fresh tomatoes, not canned. Something " authentic " that would be served as a " hot hot " sauce...meaning heat hot and temp hot. Any idears? Thanks for any advice on both subjects! Shawn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 14, 2004 Report Share Posted June 14, 2004 I am not an expert, but we had one of these plants growing in our yard when we lived in a tropical location, and we always let the peppers turn red on the plant before picking them off. I am not sure if the advice differs for container plants, so hopefully someone else will advise you in regards to that. ~ Robin , " matrixenos " <matrixenos@h...> wrote: > I was wondering if some of you knowledgeable folk would help me out. > I have a thai pepper plant Now the sucker has nearly 10 light green > peppers and the leaves seem to be strong. I thought I read that you > should cut the peppers at this point. Is that correct or do I wait > until they turn orange or red? > > Shawn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 14, 2004 Report Share Posted June 14, 2004 hi shawn, you can cut and use thai peppers at any point. the green ones will be a little hotter than the red. personally, i like the green ones best. i just cut my thai peppers off as needed. at the end of the season, i let them all turn red, then i cut them and string them up in ristras and let them dry. i use the dried chiles in all kinds of things (soups, sauces, stir fries, etc...). so, are you looking for a cooked salsa recipe? a tex-mex style salsa or something else? susie --- matrixenos <matrixenos wrote: > Now the sucker has nearly 10 light green > peppers and the leaves seem to be strong. I thought > I read that you > should cut the peppers at this point. Is that > correct or do I wait > until they turn orange or red? > > I'm also looking for a good salsa recipe with fresh > tomatoes, not > canned. Something " authentic " that would be served > as a " hot hot " > sauce...meaning heat hot and temp hot. Any idears? > Thanks for any > advice on both subjects! > > Shawn > > Friends. Fun. Try the all-new Messenger. http://messenger./ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 14, 2004 Report Share Posted June 14, 2004 Hi, I like to let them turn red. Green's okay. My brain thinks the red ones are a bit sweeter. They're great right off the plant walking in the yard. It's fun walking around, sweat coming off my forehead, saying and thinking, oh that's goood, um, then I start hiccuping. I think it is because of the quick intake of air when the capsicum hits the sensors in my tongue, ooh, hothothothohot, ummmmm. My thai peppers which I raised bed along with jalapeno, serrano, cayenne & habanero, usually put on dozens of fruits. Once in a while I'll throw in a poblano or a fresno. Pequins are good too and chiltepins(tepins), ummmmm, tiny balls of fire. Ummmm. I have bags and bags of dried peppers, stuck in this cupboard, shoved in that cupboards, dried and ground in with the spices. Never mind. I like fresh, uncooked salsas, like " Salsa Mexicana Cruda (fresh mexican sauce) " or " Salsa De Tomate Verde Cruda (Mexican green tomato sauce) " , page 297, The Cuisines of Mexico by Diana Kennedy. Not exactly copies but 99%: <http://www.salsa-recipes.com/salsa-5/r202.htm> <http://recipes.chef2chef.net/recipe-archive/47/252388.shtml> Gary At 01:55 PM 6/14/04, you wrote: >I was wondering if some of you knowledgeable folk would help me out. >I have a thai pepper plant which has finally recovered. All the >leaves fell off upon purchase so I cut off all the peps and eventually >trimmed back the plant. Now the sucker has nearly 10 light green >peppers and the leaves seem to be strong. I thought I read that you >should cut the peppers at this point. Is that correct or do I wait >until they turn orange or red? > >I'm also looking for a good salsa recipe with fresh tomatoes, not >canned. Something " authentic " that would be served as a " hot hot " >sauce...meaning heat hot and temp hot. Any idears? Thanks for any >advice on both subjects! > >Shawn > > > > > > Quote Link to comment Share on other sites More sharing options...
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