Chillies 2023

@Ademission which variety is that jalapeno? My Jalapeno M did not do well for me this year and I'm very envious

 

Hanglow,

I bought 20 pods at last years Waddesdon Chili Festival (10 Red and 10 green) to make Poppers. The variety is unknown. I noticed that the size of the pods was much larger than I was familiar with. I opened up 2 of the red pods and extracted the seeds, which I then dried ready for this year. Tomorrow I will be extracting seeds from a couple of today's pickings ready for next year. I can send you some if you send me your address through a "Conversation" for your privacy. I like to dry the seeds for 2 weeks so there may be a short delay before posting.

Best regards

Ademission

 

Thanks for the correction JWK. I must remember not to to use my memory as I get older.

Ademission

 

I'd oviously seen it before but forgotten about it, they do look good.

 

I dont have any jalapenos, do you think it would work with the small sweet peppers, I have, obviously no heat, but then I'm not really into hot stuff.

 

Hi Pete,

Poppers are not overly hot, though by about the sixth one, the heat can build up. Removal of the seeds and membranes calms them down quite a bit. If you want to try them with Sweet Peppers then maybe you could add a small amount of chili flakes or chili powder into the grated cheese/onion according to your taste.

Let us know if you get good success.

Ademission

 

Sounds good, I like anything involving cheese and smoked streaky bacon, just need to get some this week some time.

 

Aji Norteno is a very tasty and not particularly hot pepper. Recommended, although I don't know how many I'll get off each plant. I'm going to try and overwinter them. Apple for scale

 

Just spotted Ademission's recipe for Poppers and thought I'd share my 'go-to' recipe for stuffed chillies or small sweet peppers You can use either depending on heat required, although the stuffing is quite spicy if a strong chorizo is used.
10-15 long chillies or small, pointed sweet peppers, stalk end cut off and seeds removed.
1 chorizo sausage
1 pack of feta cheese
shallow oven dish, lightly oiled.

Chop the chorizo finely in a food processor then add the feta and 'pulse' until well mixed.
Using a teaspoon, fill the peppers with the stuffing. Arrange in a single layer in oven dish and bake for 20 mins @ 190C. I haven't tried cooking them in the air fryer, but will give that a go next time! Likewise wrapping them in bacon and increasing the cooking time...
If there is stuffing mixture left over, it's handy for filling a scooped-out courgette

 

A harvest is now in the weber kettle, smoking with some chunks of auchentoshan oak casks. I'll then dehydrate them fully in the dehydrator



Also got some more hot sauce cooking at the moment. Fermented peppers and garlic, then boiled with an equal part vinegar and some herbs and spices. I'll strain, add some xantham gum and bottle.

 

Hello all,

I made 4 bottles of Jalapeno hot sauce today from a recipe on YouTube by PepperGeek. I used green pods this time and will probably try red pods next time. The sauce is good and not too hot so I would recommend trying it (see photo).



Best regards

Ademission

 

Another small harvest, still loads to go. Looks like the weather has turned though so I expect fungal diseases to set in from now

 

Sorry I had to run out the door and couldn't fully post...

EDIT: Top Right, Jalapeno
Top mid left - Ring of Fire
Single on the left - Dragon's Breathe
Bottom - 7 Pot Yellow (Scorpion)
Right - Chocolate Reaper
And the hoard in the middle are ShineyBrids!

Just finished crushing then all and have multitasked by cleaning out my sinuses at the same time