At the risk of asking one of those dreaded stupid questions.
We tried growing peppers (a variety of hot and sweet) from seed this year, but I don’t think we got the timing quite right – we were probably too late sowing them and too late planting them out.
Well it’s coming to the end of the season over here and I’ve got a load of immature peppers that is very unlikely that they’ll have any chance of maturing. But then, bell peppers – the normal bog-standard peppers from the supermarket – come in green, yellow, red etc.. Unless I’m totally misstaken, the only difference between a green pepper and a red pepper is that the green pepper is picked before the fruit has ripened and if left on the plant it would eventually turn red.
So is the same true for other peppers, jalapenos, corno de torro, hungarian hotwax, anaheim, and a few I can’t remember the name of right now. Could I save the crop by picking them while green and not yet ripe and they’d still be OK to eat – if maybe not tasting quite the same?
Maybe they could still be used in something like a chutney – like a green tomato chutney – but with peppers.
