Numex twilight chillis

[Waffler]

Basically I got some chilli seeds as part of the Gardeners World chilli trial (did anyone else participate in this?), sowed them in April, as per the instructions, and now have loads of little 'jewels' on my plants. However, watching gardeners world last night, they showed the varieties again and all of them - including NT are a gorgeous red colour. Mine are all half purple and half lime-green/yellow.

I know a while back people were commenting on the late ripening of their chillis, but literally none of them (nor my cayenne) have turned red, and I was wondering whether a) anyone else had this problem - particularly with NT, and b) whether there will be any harm in using them or storing them in their current condition.

I am in the south with reasonable weather conditions and the toms have had no problem ripening in the same greenhouse.

What does everyone think?

[rustylady]

Hi Waffler

I grew chillies again this year (not NT) and the plants have done really well. They were very late in starting to turn yellow or red, but you can use green chillies for cooking and in salads.

Does anyone know the best way of storing chillies?

[Alison]

I usually dry mine and then store them in an old jam jar - they've kept for over a year like that in the past. Only problem is that the jar is full of mixed chillies so I never know how strong they'll be!

[dexterdoglancashire]

Hi! grew chillis for the first time this year - used them when green, but they have only started turned red over the last couple of weeks. As far as I know, they can be used both green and red - apparently the longer you leave them to grow the hotter they get! DDL

[Waffler]

I know they can be used green (as I have with cayenne), but wasn't sure about the purpleness! I guess that is the varieties equivalent of green.

Rustylady,
I tend to dry my chillies in the airing cupboard, strung on to cotton. But I have chopped my cayenne chillis up and frozen them in ice-cube trays in a small quantity of water - then when I need one in a stew or similar, I just bung in a cube, and don't have to worry about getting the dreaded 'chilli fingers'.

[Bex]

Hi Waffler

Just wanted to say thanks for the tip to prevent chilli finger.

[Bibliobeck]

Hi Waffler, I bought a twilight chilli plant this year at a farmer's market - I've just brought it indoors today as it's damp and cold here this weekend. I only have a small plant, but just checked and I have 1 orange, half a dozen yellow and the rest (about a dozen or so) have actually gone red. I think it's such a pretty plant with all those colours on it, but I think I'm going to use mine anyway - going to try the chilli jam recipe on the site

[Waffler]

See that's more like what I expected Bibliobeck - a sort of multi-coloured baubley Christmas tree plant (if you get what I mean). I thought I'd have fruit at different stages on it, but as I say, they're all the same. Haven't you got any purple ones? I'm a bit worried about them! (although I have seen multi-coloured fruits which include purple).
Must look for the chilli jam recipe.

[Bibliobeck]

I haven't got purple ones on at the moment Waffler, but I'm fairly certain I have had at some stage before they turned red. Mine came from South Devon Chilli Farm and I've linked to their seeds page explaining about what to expect from this plant - it lists purple as normal (pretty pic too!) scroll down half the page.

http://www.southdevonchillifarm.co.uk/seeds.html

Hope this helps!

[Waffler]

Aw! Thanks for that bibliobeck - I spotted one which just looks like all of mine!

[bramble]

Hi Waffler, can't comment on the purple peppers on your plant but if you hang banana skins on your plant ( i save the skins when using bananas) the skins release ethylene gas which helps the peppers to ripe. I always do this and it hastens the ripening process. As regards storing, I slice the chillis in half, deseed them and put in a freezer bag in the freezer. This way they will keep indefinitely.
Good luck with your chillis.

[rustylady]

Thanks for all the tips on storing chillies, I've dried mine previously on strings similar to onions. Never thought of freezing them Bramble - don't know why, maybe cos the freezer is very full. The ice cube system sounds really good. My friend tried storing in olive oil - don't know how or why but they went mouldy.

It certainly makes sense to de-seed and chop before preserving. The dry ones, although good, are awkward to prepare.

Re chilli fingers (and lips and eyes) - I've been lucky so far but always wash my hands and scrub my nails thoroughly. Another friend - a nurse - recommends using latex gloves when preparing chillies and onions. When you've finished you just peel the gloves off and discard them.

[shirley]

Best be carefull with latex as there is a high incidence now of latex allergies.[ and on the increase. Us district nurses try not to use them much] Use vinyl. Don't forget to put a couple in with your pickled onions to give them a bit of a bite and also pickled eggs.

[Waffler]

When preparing fresh chillis I rip a strip of cling film off, cut it in to small pieces and wrap it around the fingers which are going to be in contact with the chillis. It makes me look a bit daft (which I'm used to) but it works for me!
Another tip - though one I don't tend to use, is to rub cooking oil over your hands before preparing chillis - it acts as a barrier - then simply wash your hands thoroughly with soap and hot water when you've finished.

Rustylady,
I never have problems cutting up dried chillis - I just chop the whole thing and include seeds and all.

Bramble,
Unfortunately I very rarely have bananas in the house, as they always seem to sit and gradually go black. However, I could always plan a banana custard... so thanks for the suggestion.

[dexterdoglancashire]

Shirley - did you mean putting a couple of gloves in with your pickled onions? !! DDL