Chilies 2022

I let them go brittle. Then store them whole in a jar and grind them if I need powder or add whole to whatever dish I am making.

I think keeping them a bit squidgy like you can do with tomatoes might not be the best idea as they are much less acidic, so won't keep as well that way. Not sure if that is a fact though

 

Dont they normally dry chillies and hang them up in strings.
I dont think they are squidgy.

 

Thin walled ones will always go brittle, but you can get thick walled ones like those locotos that could be in the squidgy stage. pretty sure they would go moldy if I tried just using the string method for them. For things like the aji limons that have thin walls I'd just string them up and dry them that way.

 

I presume you had to dust them before using.

 

I put some in a plastic bag and put them in the freezer, I think some are still there now, about 5 yrs later, still useable.

 

Hello all,

I hope you are all surviving the heat.

I thought I would harvest some chilis this morning before it got too hot so I went out to the greenhouse to see what was ready for picking. Even at 9 o'clock it was so hot in the greenhouse.

Anyway, to cut a long story short, I was amazed to see how many chilis had ripened in the last few days. Many of the sweet peppers had fully ripened and some of the Habaneros were small but starting to colour. Birds Eye and Cayennes were red and some of the Jalapenos were big enough to pick.


This mornings pickings

Tomorrow's job is to wash them, vacuum seal and freeze in small useable quantities. It may take some time!

Regards

Ademission

 

Lovely harvest.

Mine are slowly starting to ripen now. The locotos gave a continuous harvest through july from their december sowing, then there has been a bit of a lul, but they have a load of green peppers on them at the moment and are continuing to flower. They are very low lying plants but threw out a lot of new more upright stems after the solstice.

Some pics of the locotos, one in the allotment in quite a shady area, one in a pot and its green fruit. The aji limon, jalapeno, biquinho and orange pepperoncini all in pots and also just stating to ripen. Also some ripe ring of fire which were in pots outside at the allotment all summer

 

Hello all,

Using the larger of the Jalapenos I picked the other day, I just made Jalapeno Poppers which I believe is an American staple. I thought I would document the process as I know they are very tasty and have always been a family favourite. Traditionally, green Jalapeños are used.

Here is the recipe and method.....

Jalapeno Poppers
1. Cut a thin slice longitudinally down the side of each pepper to expose the seeds and membrane.


2. Using a small spoon (small as possible), scoop out all seeds and internal membranes. Any membrane or seeds left will make the Poppers hotter.




3. Fill the cavities with cheese and onion. I used mozerella cheese, ground onion and pepper and salt with just a drop of olive oil.


4. Replace the Jalapeno slice back onto the Jalapeno enclosing the filling. Seal by wrapping 1 slice of smoked streaky bacon around the Jalapeno. Pin with a cocktail stick if necessary.


5. I then cooked in an Air Fryer at 200C for 10minutes before turning and continue to cook for another 5 minutes. You can use a grill if you want but the times will be different (probably longer).


Really tasty.

Ademission

 

Where did you get all those recycling boxes from John?
Or is it best not to ask.