Chilli growing for 2013

Got around to making some hot sauce from the lemon drops - I’m sure in the past I said I would post the recipe so here it is. This is roughly based on another recipe that I found on the internet a year or so ago - I would link too it but it appears to have disappeared; I take no credit for this !

21 fresh Lemon drop chillies
5 Sweet peppers (I used sweet banana but normal ones will do)
3 Mangos
1 1/2 tablespoons salt
2cm cube fresh ginger
3 Tablespoons Dijon mustard
200ml shallot or onion infused vinegar
Juice & zest of one lime
Sugar to taste

Fine Chop Mangoes, Ginger, chillies & peppers, remove seeds from chillies if you want to reduce final heat.

Add to deep pan with Salt, vinegar, mustard & lemon juice, gently boil until chillies are soft - 1/2 an hour or so. If Mangos are not super ripe add a little sugar too.

Blend or sieve to remove lumps then add lime zest & last chilli, finely cut to add interest. Add Sugar to taste. Boil for another 10 mins or so.

Bottle, let it brew for a couple of days before you try it.

Makes about this much:

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..and its rather good !

 

It looks good! Yellow chilli seeds will be on the shopping list this year

 

Despite the wind & the rain there's still enough sun to ripen off the chillies in the greenhouse -

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Still lots to come, although I have started to thin the plants out as the damp is getting in at night & bringing the grey mold.

Enough pods here to fill four layers of the dehydrator:

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Your Hot sauce looks lovely Nick....got it jotted down

Must tell everyone....got my Naga seeds through the post

 

Amazing looking peppers Nick.......those will keep you nice and toasty over the winter

 

Last of this years chillies as I have had to clear out the greenhouse to make some space:

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Another six bags, most of which Ive given away as theres already a years supply in the freezer.

Not a bad year at all - the plant of the year has to be lemon drop, which has churned out 400+ pods from two rather straggly plants. Saved some seed for next year, let me know if anyone wants some. The Hot plants seemed to be getting into their stride but have run out of time - hopefully if we get a bit more sun early on next year they should do better, Ive cut the plants back & hopefully they will come thru the winter.

Finally - heres the flakes I made from the hot pods in the dehydrator a post or two up the thread:


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Possibly too hot for me to eat, I might just keep the jar by the front door & use as home made pepper spray..

 

Do they stay dry through the year?

I prefer to keep mine "whole" and then grind at the point of use, but they attract moisture over time (I tend to store them in very small batches, so they are used quickly once opened, but even then I have to resort to re-dehydrating them)

I'd love a nice chilli grinder that also keep them desiccated

 

I will let you know the next time Im brave enough to open that jar - I have to find something to use them for first..

 

Will you be adding some Lemon Drop seeds to the Seed Swap parcel, Nick? I can wait........

 

I love the photos of end of season Chilli harvests , they look so good .
Soon be ordering my seeds for next season , thanks to Loli for the cayenne samples , I am going up a heat level on my Chillis for 2014

 

I have some commercial dried chilli flakes and I use them for:

• using in a Chilli con carne sauce
• spicing up enchiladas
• adding a little kick to bolognaise/lasagne (just a hint, not a lot)
• in Spicy Carrot soup (or any other soup which could do with reviving)
• Country Vegetable Broth with a sprinkle of dried chillies really comes alive!
• Chickpea and Chorizo goulash (especially if I've run out of paprika)
• Chilli and parmesan bread

I've even added them to homemade hummous as a decorative topping (teeny pinch on the top)

You're only limited by your imagination really

 

Wonder if one of the resident chilli experts could advise me on the best varieties to grow for drying and making paprika? I grew some small, black, Hungarian chillies this year...would they be appropriate do you think? TIA

 

Mine are small, and hot, like Shiney's (but I expect not AS hot ). Like Shiney I only grow a few plants, and harvest & dry the chillies in the Autumn. I find that method suits me as I tend to just grind a little chilli onto a meal, as Mrs K doesn't like hot food. I guess others use different types / sizes of chillies in the dishes they prepare, so may need to grow different varieties / types etc.

I give away some pots each year, and my chums like having a pot on the kitchen windowsill until it gives up the ghost - they then freeze the chillies.