Pepper - Chile - Mulato Isleno
The Pepper Hot Mulato Isleno, 'Capsicum annuum', is a large Anaheim-type pepper for stuffing or roasting. This mildly hot Pablano-type roasting/stuffing pepper is dark green maturing to a very dark chocolate brown color. It has a very distinct and wonderful flavor. When dried for chili powder or strung on a string for decoration, the Pablanos are called Ancho peppers. The peppers are 3 inches wide and 6 inches long and are heart shaped. Transplant outside in the spring 3 to 4 weeks after last frost date. Note: To get a jump on the season transplant outside, use a walls-of-water or some black plastic to maintain and increase temperatures. Plant in average garden soil with sufficient organic matter. Peppers use quite a bit of water but prefer to be watered deeply and not too often. Harvest when peppers begin to turn green to brown. Use gloves and do not touch any other part of the body after harvesting. Wash your hands immediately. ... more information
Pepper - Sweet - Pimiento The Pepper Sweet Pimiento, 'Capsicum annuum', is a sweet, juicy, aromatic, scarlet pepper with very mild flavor. The Pimiento is excellent for stuffing or pickling and fresh in salads. This pepper provides the familiar red "plug" in green olives. Pimiento peppers are excellent pickled and delicious when used for stuffed appetizers. For delightful crunch and beautiful color, add chopped fresh pimientos to salads such as pasta, potato, chicken, tuna or egg salad. Pimientos are green, smooth, heart-shaped, thick walled and they turn bright red at maturity. Transplant outside in the spring 3 to 4 weeks after last frost date. Note: To get a jump on the season transplant outside, use a walls-of-water or some black plastic to maintain and increase temperatures. Plant in average garden soil with sufficient organic matter. Peppers use quite a bit of water but prefer to be watered deeply and not too often.
