Chilli heads.

Biquinho, shishito and currant tomatoes in brine

1 Attachment

Sugar rush peach bell

1 Attachment

Today’s swag of randoms. Gonna make a sauce I guess.

1 Attachment

Just wrote this down for someone, so thought I would share here. My go to Mexican hot sauce recipe.

For a decent bowl's/couple of bottles worth:

• 2 ripe and delicious tomatoes, quartered
  
• 1 bulb garlic, peeled and lightly smashed
  
• 1 red onion, quartered, or bunch of spring onions, lightly smashed
  
• Mix of red chillies sliced lengthways - I normally try and go with 10 big mild ones and then a load of hotter ones depending on how hot you want it to be. 4 scotch bonnets will make it hot, 8 will make it v hot!
  
• 2 limes sliced in half
  
• Get this all in a tray and cover liberally with olive or rapeseed oil
  
• Season heavily with salt and pepper, add ground coriander, sprinkle of brown sugar
  
• Get this all under a hot grill and get a decent char on everything, turning regularly for even charring. Ideally, do this over a charcoal bbq for smoky flavour
  
• Soak a couple of dried chipotles or ancho chillies if you have them in hot water in a small bowl for 10 mins as the grill does its thing
  
• Once everything is charred, chuck it in a blender with the soaked chillies, fresh coriander, red wine vinegar and blend until very very smooth. Add more oil and water if it's too thick to blend smoothly. We'll worry about the final consistency later.
  
• Once blended, add to a pan and cook down on very low heat until darkened and glossy - probably about 1 hour.
  
• If it's too thick, add splashes of water as it cooks.
  
• If it's too chunky, blend again after cooking.
  
• Taste it for salt, acid. Should be smoky first, then tangy then HOT!
  

What's the go to chilli jam recipe? Have enough in the greenhouse to give it a go this year for the first time.

chilli action over your way is full on!

top work.

Proooooper jealous. Looking amazing.

The real question is do I load up on straw and fleece and attempt to overwinter the most prolific plants in the tunnel? I’ll be saving seed and will definitely be dishing out basque and sugar rush peach bell seeds if anyone wants them. My naga has done fuck all despite being the biggest plant :/

My reaper plants has been the same. Massive bush but nothing on it.

I’ve overwintered a couple plants and it’s worked out well. I just stripped them back and covered them in a big tub. Worked out well.

I can confirm @spinnnout lfgss aji lemon is an absolute banger. Really fierce but fades quick and really tasty

aww, thanks!

@andyp nothing more than jam sugar, cider vinegar and peppers. You can then lean into different pepper flavours. The last batch had aji lemon, some yellow peppers to bulk and then experimented with adding lemon zest and some ginger. Worked great!

I've always followed this recipe and steps, halving all the ingredients but adding 2-4x the hot peppers, ends up with 4 small jars.
https://www.olivemagazine.com/recipes/vegan/hot-pepper-jam/

Thank you. I've made jam before, so it's no different really. Will experiment this weekend.

Cheers to all that contributed, have just made a donation to HHV ( which included some from me in appreciation of a wheel an LFGSS'er gave me). @andyp see you there later.

And thank you @andyp your note has begun a new collection, under the fridge magnets 👌 Good to see you Wednesday, top night!

Bit late but if you can find grolsch or other beers in swing top glass bottles you get two for the price of one

Anyone in south east London, Hop Burns and Black in Peckham often have German swing top bottles to give away for free

nothing groundbreaking but worth a try for preserving excess chillies https://www.youtube.com/shorts/h2wPF9fuDbw

..aww yiss - one of these things where I now ask myself why I haven't thought of this myself / why I haven't done this sooner! It's lovely 🥰
Thank you for sharing!
Can see myself pouring this over rice with vegetables, over salads, spread it on toast..

Used "Rainforest" chilies for it, so not exactly mild but somehow the other ingredients mellow the heat out a bit.

Note: this is what 15 chilies, a teaspoon of salt, two tablespoons of sugar, a sip of vinegar, and the juice of one lemon gives you - so not a lot exactly (and it's already quite runny - like, say, Gazpacho) - so my suggestion would be to scale up the recipe if you happen to have enough chilies 🙂

1 Attachment

Don't think I'll grow Carolina Reapers next year, started nicely but shed most of their flowers.. but then it's probably not the right climate or soil or other!

But one plant has 3 bigguns on, nearly there! Excited to try and then turn into jam.

1 Attachment

A couple of my lemon drops are looking more orange. Cross pollinated with the habaneros next to them?

1 Attachment

Am I not right in thinking cross-pollination would only affect next years crop if you were to save seed from those pods?

Pretty sure that’s how it works.

started nicely but shed most of their flowers

..this can and does happen with all kinds of varieties, just try again next year!

Freezer filling up nicely. Made a few sauces already and been cooking with them for ages as well.
Easily 5x this amount still ripening in the tunnel. Hope the sun keeps going to finish them up.

1 Attachment

My F1 Armageddon is finally producing proper size fruit. I just hope they still ripen.

1 Attachment