For several years now I've been raising and pickling Jalapenos for the winter months. I love the hot vinegary taste of those slices on all kinds of things, particularly on hamburgers. Last year I raised Hungarian Hot Wax peppers for the first time. They're a lot like Jalapenos, progressing in color from yellow to green and then red. They can be eaten at any stage with the hotness increasing from yellow mild to red very hot. I mixed the Jalapenos and Hungarians together for pickling and the result was awesome. Like so many of the other hot peppers the peppers usually grow up from the plant rather than hanging down from the plant
Lots of people around here grow peppers that I have only heard referred to as "grove peppers". They are tiny little things that only get an inch long or less but man are they hot.
I never heard of them, but I checked images of them. They look a lot like the way Hungarian hot peppers grow. I'll have to try them.
And sometimes they burn more going out the other end! Don't be afraid.... You don't have to eat anything stupid crazy like Scotch bonnets or ghost peppers but I think the regular consumption of some fairly hot peppers like jalapenos is good for the circulation.
I've eaten jalapenos from several Mexican American restaurants and they suit me fine. I'm just wary of new peppers coming out all the time blowing me away.
I planted some jalapenos, yellow banana (hot and sweet) and cayennes. Couple years ago I planted scotch bonnets and boy was that a mistake. Also planted some bell peppers (very far away from the others so they don't cross-pollinate) . I am not a fan of heat, but I can tolerate it. Give some away, pickle some, maybe vacuum bag and freeze a few for winter chili, but mostly I dehydrate them and put a little in winter dishes.
You keep telling yourself that, as your eyes bulge, your face turns red and you begin to sweat... lol
