Chillies 2021

Weather supposed to be warming up with some sunshine. Finally!

Hopefully the various green chillies will now start to ripen

 

Hello shiney,

I'm sorry for my late reply but I've had a busy few days.

Thanks for all the information on your garden and your event has been very well attended (subject to the recent Covid restrictions). I looked through the photos and the video of the young singers and I'm very impressed. If I lived more local to you, I would watch out for the next event and try to get to it.

Yesterday, I made another batch of Cayenne Chili Sauce (4 bottles). I've also noticed that I have enough Red Habaneros to make a similar batch once they are harvested. This time I'm going to use the fermentation technique for the first time. I've just ordered all the bits to allow me to do this as most of my chilis are now fruiting.

Ok on the "ShineyHybrids". As you said, they were very prolific and long lived. Did you check out the taste. I'm sure you could make gallons of hot sauce from that plant!

Anyway, I wont keep you any longer.

Thanks again for your replies.

Best regards and stay safe.

Ademission

 

Hi shiney,

I like spicey things. Not stupidly spicey but to a maximum of Habanero level. Even then I normally dilute the heat with a sweet pepper (or two) and maybe an onion? The Superhots I'm growing will also be made into sauce but these are for give-aways to people that do like the really hot sauce. I have relatives up in Yorkshire and they love novelty hot sauces. Ideal Christmas gifts.

In the past, I haven't been too successful with Superhot chilis as I could not start them early enough to get a good harvest before the cold weather approached. However this year, I constructed a grow tent in my garage and it has heating, lighting etc. and I started the chilis much earlier. Then I bought the 10x12 Rhino greenhouse that gave me more space to grow a selection of different varieties. I suspect that next year the large greenhouse space will be shared with other vegetables and so this year's Superhots may be a one-off.
I also have some citrus plants growing though they are still small. I would like to get them large enough to fruit.
Enough of my ramblings.

Look after yourselves

Ademission

 

@Ademission I use my Shineybrids for making hot breads and buns dvery Sunday morning. And sometimes add them to hamburger patties. Or make hot jellies axnd spiced up cranberry sauce at Christmas. Makes nice little gifts.

Yes, you'll get a lot. I can't keep them from year to year so I chop and freeze the fruit in ice cube trays. Ice cube trays that will never be used for anything else mind you!

Mine are starting to flower profusely and getting little fruits here and there. Good thing. I only have about ten percent of last year's left

 

Hello CanadianLori,

Some very good ideas. I also make my own bread so I could have a go at that one. Hamburger patties sound interesting too. Thanks for your suggestions as I suspect I will have a lot of chilis in the next few weeks.

Ademission

 

First batch of chillies is pickled together with some shop bought garlic. The tiny Basket of Fire fruit are very cute but unfortunately Hungarian Black turned into Hungarian Murky Green in the vinegar



Hungarian black before...


And after:


I'm very proud of my learning curve over the years, this time I removed my contact lenses before starting the pickling

 

@Selleri
Looks good.

Aside from the Gusto Purple which seems quite productive, have only had the odd random chilli from the other types.

 

My aji omnicolor now have lots of fruits ( albeit all a pale yellow, not a single one has yet ripened, but they taste ok even at this maturity)-- my habaneros not prolific ( maybe need bigger pots than the 3L i gave them ) but i've had a few fruits from each ( in spite of the fact that the slugs have decimated the leaves, )- plenty of apache and super chillis too, and golden cayenne . Basically of these last three annum types - the smaller chillies ripen faster it seems to me than the much bigger cayenne.

 

Hello Selleri,
Your message was very interesting.
I've just been cutting up and jarring my first batch of superhots with brine to allow them to ferment for a couple of weeks. Also Garlic, Onion and Chinese Five Spice.
I suspect the sauce I will make will be for novelty value only!!!
I tasted one of my Basket of Fire chilis the other day and was very surprised how hot it was. I have quite a few that are now red and your suggestion to pickle them is worth trying so thanks for that.


Cocktail of 7 Pot Primo, Carolina Reaper, Red Bhutlah. Hopefully enough for 2 x 150ml bottles.

Best Regards

Ademission

 

Harvested a few different chillies yesterday evening

 

I haven't had the greatest year for chillies. Loked very promising until the summer got far too hot and they kept dropping their blossoms. There are some now that have gone on to fruit so I am thankful to have them!

 

Same here @CanadianLori , albeit opposite reason of rubbish summer so everything except the minis took forever to ripen. I gave up and just used them at the unripe stage. Plenty of fruit at least, and at least for my purposes with the new varieties I've figured out that 3L is a bit small for a couple of them and that i can do apache and super chilli in small enough pots to keep them inside and looking tidy but still productive. Hoping for more sun next year and a better harvest!