Chilies 2022

Will do

This is basically what I am doing

Vacuum Bag Fermented Hot Sauce

 

Hello Hanglow,

The link you posted gives error404. I think that it means "not available"

Ademission

 

Thanks, yes that was it

 

Hello Hanglow and JWK,

Thanks for correcting the link. It seems to be a good article and I have quite a number of chilis to harvest from the greenhouse so I may give it a go. I'll let you know if I do.

Ademission

 

Yes, it's very good. It is "Jalapeno M" which I believe is a standard jalapeno. I did grow Jalapeno Early for quite a few years and it is a bit hotter, and slightly smaller both in pepper and plant size. I prefer the milder standard one though as I like it in quantity and there is only so much spice I can take! There are many varieties of jalapenos now, various different colours and heat levels

 

Hello all,

Just been in the greenhouse picking chilis. I got quite a few Habaneros and Jalapeños with a few Thai Birds Eye and other odds and sods. Still plenty of Thai Birds Eye and Hungarian Hot Wax to come but they are not ripe yet. Getting close to the end of the season now, maybe another month if we are lucky.



Bye for now

Ademission

 

My ongoing chilli fermentation. I'm glad I made the bag big, I probably won't have to let the co2 out at all


In terms of plants, locotos are still healthy and flowering and producing chilli's, the rest I will cut soon to overwinter in the garage. I am tempted to buy a bale of straw to try and overwinter the ones I have planted outside. I suspect they will just rot though.

Outside locoto in good health and still flowering

 

Hello all,

My chili season is now officially finished. I just harvested any remaining chillies and binned the old plants. I was a bit surprised how many pods were on the plants (see photo below). I'll have to start a list for next year now but I fancy a different set of varieties as some of the pictures on the forum look very interesting.



Best regards

Ademission

 

Lovely!

I made my hot sauce today as the bag had stopped inflating. Put it through my juicer set to give me the most juice and least amount of solids, 1kg in gave 700ml out.

I then added 300ml of various vinegars to make it shelf stable. mainly because I needed to use a couple up and then I realised I had no hot sauce bottles! So these two were put to good use. It was about 150ml cider vinegar, 100ml white wine vinegar and 50ml rice vinegar to give a total liquid of about 1l. I then added a bit of msg and maybe a teaspoon of xantham gum to thicken and stabilise the liquid. These are of course optional.

The juiced chillies were then put onto baking sheet in the dehydrator and I've set it at 50c. Should get some interesting chilli flakes from it. Bit of an odd colour as it was a mix of green and red.

Tastes similar to tabasco

 

A month ago I harvested all my chillis.. or so I thought. I left my inside ones to do as they please and both the jalapeno and aji limon have produced more chillis! Also outside the locoto seems to be enjoying the autumn weather. The biquinho less so, it has produced more fruits but it has also lost most of its leaves. I placed two locotos and one biquinho against my patio doors as we have had over 200mm of rain this month, I assume that has prevented them getting a soaking. In the allotment the locotos are still going with green fruits, the one I have inside the greenhouse there is ripening but getting botrytis. Forgot to take pics of them

 

Still producing chillis from inside plants. So as I have enough frozen and dried to see me out, I made another mash for hot sauce and pepper flakes.

500g assorted chillis, couple of carrots, half and apple, 4 cloves of garlic, squeeze of lime juice. 3.5% salt by weight