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Chiles, chiles, and more chiles

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Chiles, chiles, and more chiles

I finally found the seed packets I ordered from Made in New Mexico last fall, and have started jiffy-pots of Big Jim, Hatch Green, NuMex Joe Parker, and ChimayĆ³ chiles.

Basically , I want to be able to make chili verde and salsa verde anytime I want this summer. And since green chiles don't seem to make it across this side of the Mississippi, I'm going to have to grow them myself.

Oddly enough, there is no option for 'hot pepper' or 'chile pepper' as far as I can tell, so I've got them listed under 'cayenne pepper', which is misleading, at best.

1 comment

Posted by Skud on April 14, 2013 at 23:56 and edited at April 14, 2013 at 23:57

Unfortunately most hot peppers are the same species as bell peppers, just spicier versions of them, so at the moment we don't distinguish. Perhaps we should rename "bell pepper" to just "pepper" in the meantime. Of course when we get hierarchical crops peppers will be high on our list of things to sort out!

ETA: actually, if we rename to "pepper" it'll confuse things because it would sound like black pepper. And if we say "chilli pepper" it'll exclude bell peppers. Argh!