The 2010 Chilli growing thread - it's scorching!
- Thread starter NickK
- Start date
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My little greenhouse is home to about 50 Hoverfly, they can't get out unless I cut a hole in the top of it.... I just hope they don't eat chilli plants?!
Soldato
one of the chillis on one of my cheyenne plants has finally started to turn yellow!
onlyone chilli out of about 25 though
Same here, but its turning red from green. Just the tip is red and then it fades into orange and then green. Looks pretty cool actually
. Strange that its one of the plants that hasnt fruited as well as some of the other ones.
Soldato
Something's started eating my leaves, only started happening in past few days which has coincided with what I would describe as hornets(?) being in my greenhouse. It's only some of the plants too!
Put one of those jam jar traps in, but they don't seem to be attracted to it, any suggestions?
Put one of those jam jar traps in, but they don't seem to be attracted to it, any suggestions?
Soldato
So does anyone have any good sites for recipes for things like chilli oil or chilli sauce etc?
Any good one's appreciated!
Small harvest of mine anyhoo
Any good one's appreciated!
Small harvest of mine anyhoo
get the hoover out and get em! being a fly they could possibly eat the leaves.
a couple of my chillis on each plant have started turning a fiery pink colour. none have turned red yet though.
Associate
Not been on the forums (well GD) for a while so not seen this thread before. I am growing Jalapeno, Cayenne and Demon Red chillis (as well as standard Bell peppers). They seem to be doing quite well as most of them are now flowering so I am just hoping I get a decent crop from them all.
Finally starting to see fruit forming on my nagas and scotch bonnet plants. The ring of fire plants are doing very well, about 30 chillies to each plant and some are turning red.
Slightly off topic, I've just bought some Dorset nagas at the Tesco in the centre of Swindon, curry tomorrow night then
Slightly off topic, I've just bought some Dorset nagas at the Tesco in the centre of Swindon, curry tomorrow night then
I tried the Tescos Dorset Nagas last year.
The homegrown fresh Dorsets taste much better (tescos not so pineappley) but it will give you and idea of heat level to expect
I made a Thai green curry out my first Tescos Naga. Each of the prawns was like a lava coal
The homegrown fresh Dorsets taste much better (tescos not so pineappley) but it will give you and idea of heat level to expect
I made a Thai green curry out my first Tescos Naga. Each of the prawns was like a lava coal
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Soldato
That looks like the damage caused by caterpillars. Check inside your flowers and you might see them hiding.
These were all over my plants. I removed over 50 over a few days and seem to have got rid of them all now.
Soldato
Didn't think of caterpillars. That's annoying, I'll search all my plants tonight.
Associate
Recipe I've used for Chili jelly - excellent with cheese or sandwiches/toasties:
1 kg of cooking
500 ml of Water
500ml of cider vinegar
Sugar (1lb of sugar to each pint juice
A handful of fresh chillies (vary according to taste/variety, use about 15).
Add the chopped apples (including the peel & core which is where most of the pectin is found) to 500ml of cold water and 500ml of cider vinegar. Throw in about half the chopped chillies then bring to the boil then simmer for about 25 minutes.
Pour the contents of the pan through a piece of thick muslin or a jelly bag. Leave to drip through the bag for 5 hours.
Put the strained juice/pulp into a pan on a low heat. Measure the juice and stir in half a kg of sugar per pint of strained juice/pulp. Once the sugar has been stirred in add the some more finely chopped chillies then turn the heat up for a further 10 minutes.
Place in clean jars and boil to sterilise.
1 kg of cooking
500 ml of Water
500ml of cider vinegar
Sugar (1lb of sugar to each pint juice
A handful of fresh chillies (vary according to taste/variety, use about 15).
Add the chopped apples (including the peel & core which is where most of the pectin is found) to 500ml of cold water and 500ml of cider vinegar. Throw in about half the chopped chillies then bring to the boil then simmer for about 25 minutes.
Pour the contents of the pan through a piece of thick muslin or a jelly bag. Leave to drip through the bag for 5 hours.
Put the strained juice/pulp into a pan on a low heat. Measure the juice and stir in half a kg of sugar per pint of strained juice/pulp. Once the sugar has been stirred in add the some more finely chopped chillies then turn the heat up for a further 10 minutes.
Place in clean jars and boil to sterilise.
Slightly off topic, I've just bought some Dorset nagas at the Tesco in the centre of Swindon, curry tomorrow night then
How did the curry go?
Very hot, as in my scalp started sweating... always a good sign !
The nagas were a bit soft though, |I thought they were passed their best, home grown chillies have been a lot firmer.
Soldato
a few of mine are now turning red \o/. Just need another 5 and I can attempt this Chicken Pathia recipe I have.
Hmmm, probably sat on the shelves for a bit.
Well we're into august. Make the most of the light as you can and start keeping an eye on the week night time temperatures.
Soldato
Decided last night to buy some Piri Piri spice for chicken. SWEET LORD i thought I had just consumed thermite. Looking at wikipedia its only supposed to be 170,000 Scovile units so not the hottest thing ive ever had must have just put way to much on the chicken lol