Reply to: chilli's

[Old Hack]

Please can someone explain to me why I sometimes get hot and not-so-hot chillis from the same plant?

It depends on the fruits exposure to the sunlight, so ones with more sunlight, will be hotter, than ones deeper in the bush. This is what I have been told, but always forget to try out. I have also been told that this can be due to when the fruit matures, and on how dry/wet the soil is?

I think I dont know!

[Lockhouse]

Please can someone explain to me why I sometimes get hot and not-so-hot chillis from the same plant?

[administrator]

I have Apache, Banana, Volcana and Jalapeno this year. Moved house last month so didn't pot on until the last few weeks. Lots of flowers coming now and hoping we get a few hot weeks over the rest of the summer! I like cooking Thai green curry with fresh green ones straight off the plants. My chilli pickle did not do well last year, cooked for too long and it tasted a bit burnt Dried and ground up the Apaches from last year and put them in lots of things - very nice in soups in over the winter.

[Durbs]

Chilli jam:

4 red peppers
10 chillis
500g Sugar
200ml cider vinegar

This.

Chilli Jam is gorgeous. Big stack of Carrs water biscuits and a sizeable wedge of uber-mature cheddar liberally spread with jam and i'm happy.

[Old Hack]

I just get a kick out of growing my own gear I guess. Seems to taste nicer too, although that's possibly in the head. I know the toms do.

[wobbegong]

I don't bother growing chillies anymore. We have an excellent Asian shop 10 mins away that sell a wide variety of fresh chillies at a few pence per fist-full.

They also sell this . . .



. . . which is not only very hot, but fabulously flavoured, too (a snip at £2 a jar!!).

[Old Hack]

Will chillis grow outside in England or are they a window-sill crop? We're thinking to grow some things in the back-yard like herbs and strawberries, chillis would make a great addition.

I grow mine indoors, starting in January to grow seedlings, then grow them on a south facing window. We have full height windows where I put mine, so they get sun all day round. Make sure, if you're away, you keep the heating on. I normally transfer them to a greenhouse in late april, May, when I know the frosts have gone. Then drop them outside in July.

They've not actually made it to the greenhouse this year, such has been the weather.

Some types will grow outside, but not many, and none of the nice ones, they have to be looked after. Can you put a cloche anywhere, or a greenhouse?

Some varieties are cracking, like a chocolatey chippottle, to a sweet F1 hybrid, to a small but fierce Prarie fire. They will grow, and grow well, but they really do need some care.

[d000hg]

Will chillis grow outside in England or are they a window-sill crop? We're thinking to grow some things in the back-yard like herbs and strawberries, chillis would make a great addition.

[Old Hack]

WSS!

Chilli Jam is very morish

Get a shoulder of Lamb, make some cuts in it, and rub chilli jam all over, then slow roast it. A rare treat.

[SimonMac]

Chilli jam:

4 red peppers
10 chillis
500g Sugar
200ml cider vinegar

Whizz chillis and de seeded peppers in a food processor till roughly chopped. Stick them in a pan with the vinegar and sugar and boil rapidly for 10 mins or till reduced.

You can also vary the recipe by adding red onions, garlic, ginger, shallot, tomatoes or give it a Thai variation by adding lime juice, grated lemongrass and fish sauce.

WSS!

Chilli Jam is very morish

[norrahe]

They're not rated highly, something like 40,000 Scoville units. I'd say taste one raw, and see how you feel about it. Everyone has different levels of heat. I munch on Habaneros chillies on salads (300k SCU), yet some people piss their pants eating a jalapeno (5k SCU). Depends what you are used to, and what you like. I once made a chilli with a Bhut Jolokia and it was the worst thing I have made; sometimes you can make stuff too hot, so taste one, then decide from there. They are smoother, less hot, if you deseed them too, so factor that in.

Also factor in that some chillies will lose their heat when cooked, often you will taste something that will blow your head off raw and once cooked it can mellow out.

[norrahe]

Chilli jam:

4 red peppers
10 chillis
500g Sugar
200ml cider vinegar

Whizz chillis and de seeded peppers in a food processor till roughly chopped. Stick them in a pan with the vinegar and sugar and boil rapidly for 10 mins or till reduced.

You can also vary the recipe by adding red onions, garlic, ginger, shallot, tomatoes or give it a Thai variation by adding lime juice, grated lemongrass and fish sauce.

[Old Hack]

so are they hot? or not?

i.e should i go easy on how many I use or as I expect throw a load in and treat them as a slightly hotter pepper than a real thai grade spicy chilli.

They're not rated highly, something like 40,000 Scoville units. I'd say taste one raw, and see how you feel about it. Everyone has different levels of heat. I munch on Habaneros chillies on salads (300k SCU), yet some people piss their pants eating a jalapeno (5k SCU). Depends what you are used to, and what you like. I once made a chilli with a Bhut Jolokia and it was the worst thing I have made; sometimes you can make stuff too hot, so taste one, then decide from there. They are smoother, less hot, if you deseed them too, so factor that in.

[chef]

Ah, the long boys. They look good on string, btw. Nice pickled too.

so are they hot? or not?

i.e should i go easy on how many I use or as I expect throw a load in and treat them as a slightly hotter pepper than a real thai grade spicy chilli.

[Old Hack]

will give the chilli chutney a try, the chilli's are 'Fireflame' (Capsicum annuum longum)

Ah, the long boys. They look good on string, btw. Nice pickled too.