Chillies - what are you growing/overwintering?

[Ladyslip]

I have a crowding issue too.....the plants have gone nuts in the quad grows and despite only lining three together I one part I still can't get in to tend the plants without braking a branch
Anyhoo can't complain....som pics
Bangalore torpedo and joes long

[SusieG]

And finally my small Hab Orange are flowering .......!

[Scarlet]

I like the look of the paprika.
I haven't even got flowers on my black naga! .

My black naga didn't flower last year...it took a whole year for mine! Have some patience girl!

[Scarlet]

One question though - are variegated varieties inherently unstable? I am growing 2 variegated chillies, Fish and Rob Smith's Trial 'b' (ie I haven't the foggiest what it is). Both have a plant or two which is very variegated, and others with little or no variegation. Does any plant care help develop the variegation or are you just stuck with what you get in terms of genetics?

Interesting question. I don't really know the answer but I do find that any variegated plant will become more so if in a sunnier position. ...I think that's a bit of both though if the parent plant is highly variegated it's offspring/seeds are usually the same. Pick the best looking plant for saving seed. Of course I could also be talking a load of bull and as I'm really interested in that question I will read up later on this evening unless you have found out and can tell us?


My tri color is super variegated! Looking forward to planting new seeds of this one....

[Ms-T]

Scarlet that do look very pretty.

[Scarlet]

I really love that plant. It is beautiful. Ive managed to bag several flowers and all have fruit. Fingers crossed there's plenty of seeds.

[Ms-T]

Fingers and toes crossed .

[cptncrackoff]

Good evening, Hope you chilli heads are good!?

Sorry about the absence.. Had a week camping in Devon!

I've come home to many, many red chillies, I've had six Hungarian hot wax with tea, lightly fried in garlic! Lovely..

I also have many crosses that are big and green..

Much more importantly..I've tried a ripe 'Pretty in Purple'..

I had read that a pepper called pretty purple was 8000 of units and thought these wouldn't be too bad and scoffed a whole one!

Ouch, seriously..Ouch..

After more investigation I discover that 'Pretty in Purple' is also known as 'Purple Prince'.. 50,000 Scoville units..

I'm not really into painfully go chillies, although I might progress.. this is about my limit!

I'll pop some piccys up in a bit!

[Ms-T]

Looking forward to the photos Cptn

my crosses are coming along too.





and my Habanero

[Bacchus]

Looking good!
What recipe did you use Bacchus?

It was the most simple one possible.


-A bowlful of chilies (sorry I didn't weigh them) - 2/3rd's Habaneros, 1/3 Cayene's, a couple of prarie fire, and one big long red one that I couldn't remember - it wasn't hot though. They were all deseeded and roughly chopped (NOTE - I used latex gloves for this part)
-Used a peeler on a medium sized carrot and "peeled" it all into flakes.
-Roughly chopped one medium onion.
-About 250mil of red wine vinager and a similar amount of water
-5 tablespoons of sugar.

I used quite a deep frying pan - almost a wok - to cook them.

Warmed a tiny amount of rapeseed oil in the pan and threw in the onions. 5 minutes later added in the carrot strips, the chillies and the red wine and reduced to simmer. 10 minutes later added in the water and the sugar and let simmer for another 10 minutes (maybe 15).

Then put it all in the blender and blended for about 2 minutes.

That's it. No salt or other ingredients.

I think it should keep for a month or so in the fridge. I've a few pots out with friends and am awaiting their feedback but family noises have been positive.

[Tripmeup]

It was the most simple one possible.


-A bowlful of chilies (sorry I didn't weigh them) - 2/3rd's Habaneros, 1/3 Cayene's, a couple of prarie fire, and one big long red one that I couldn't remember - it wasn't hot though. They were all deseeded and roughly chopped (NOTE - I used latex gloves for this part)
-Used a peeler on a medium sized carrot and "peeled" it all into flakes.
-Roughly chopped one medium onion.
-About 250mil of red wine vinager and a similar amount of water
-5 tablespoons of sugar.

I used quite a deep frying pan - almost a wok - to cook them.

Warmed a tiny amount of rapeseed oil in the pan and threw in the onions. 5 minutes later added in the carrot strips, the chillies and the red wine and reduced to simmer. 10 minutes later added in the water and the sugar and let simmer for another 10 minutes (maybe 15).

Then put it all in the blender and blended for about 2 minutes.

That's it. No salt or other ingredients.

I think it should keep for a month or so in the fridge. I've a few pots out with friends and am awaiting their feedback but family noises have been positive.

thanks Bacchus, sounds straightforward enough

Only downside for me is if it only keeps for a month, as I like to make and keep...I am still using the last jars of last season's produce

[SusieG]

Here are my late comer orange habs .........

[Tripmeup]

Here are my late comer orange habs .........

Habs are (for me anyways) always late..Doesn't bother me though, as they start producing as others are slowing down.....

[Bacchus]

thanks Bacchus, sounds straightforward enough

Only downside for me is if it only keeps for a month, as I like to make and keep...I am still using the last jars of last season's produce

It will probably keep longer. I'll save a jar just to see and report back.

[Scarlet]

I'm going to copy your recipe post into Ms T's chillie recipe thread...so don't think you are going Bonkers Bacchus if your post is not where you thought you'd posted it!