Originally Posted by MexicoKaren
Let me second Tattrat's suggestion for poblano's - I am fortunate that they are plentiful and cheap here and I use them often in cooking instead of green peppers - they just add a nice zip (they are not at all hot, just flavorful). You do need to roast them first to get the skins off, though. And they are great for chiles rellenos. I also love serranos instead of jalapenos. Anchos, BTW, are dried poblanos. You might be thinking of chipotles, which are smoked jalapenos. Yummm - love chiles. It's a great idea to grow your own.
I grew 17 varieties of chili peppers in Australia. Most of them even made it
through the winter! (This was in central Queensland, which can get very
cold during the winter). I grew everything in pots, because I knew there
were a lot of cut worms in the surrounding soil. I found using pots made it
easy to weed and giving each plant TLC a breeze.
I share your love of chilies, Karen. I miss having all those beautiful, flowering plants in my back yard. Instead, now living in a condominium, I grow only a
few on the verands. Chilies are a hardy plant and lots of fun to grow. The
plants will reward you with more fruit if you pick chilies frequently, rather than leaving them on the plant.
My staple chilies: jalapeņo, poblano, habanero, fresno, birdseye. Cherry tomatoes also grow well in pots, as do bell pepperss.