Chilli Challenge September Update

Still playing a bit of catch up here is the September update on the chillies.  I think I said in the last post that things were starting to look a bit frayed around the edges. Well I might have to back track on that because the cooler weather seems to have suited the plants enormously, especially the Aji Limon which are currently looking very healthy indeed.  There’s been no change in the feeding and watering regime so it can only be the temperature.  I’d be interested to know what everyone else is finding.

Hungarian Hot Wax

And after complaining about the fruit being unripe finally we are all red with a bit of yellow thrown in for good measure.  I think my favourite at the moment has to be the Scotch Bonnet, I love the crenulated shape and waxy skin.  We didn’t grow this plant from seed but picked it up from Victoriana Nursery Gardens as an extra. Maybe one to try for next year. Of course the Aji Limon is interesting because of it’s colour as it the Vampire which is a particularly dark, rich shade of red.

Vampire Chillli

Aji Limon

Scotch Bonnet

Aji Limon

The Cayennes are all picked and we’re drying them to chop into chilli flakes. I’m finding this a lengthy process. So if you have any tips I’m keen to know. Otherwise I’ll be looking back to the very first Chilli Challenge post written back in January and getting the cookery books out for recipe inspiration and making some packs up to give as gifts. A busy month ahead ensuring all the effort doesn’t go to waste.

Thank you for reading.

V.

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5 Responses to “Chilli Challenge September Update”

  1. elaine October 11, 2014 @ 6:23 am (#)

    Don’t they just look so colourful – worth growing if only for that. I only grew one plant this year as I still have lots of dried chillies left from last year.

    • Victoria Wildman replied: — October 11th, 2014 @ 6:39 am

      They are a very decorative addition to the plot without doubt but to grow them on the scale we did this year seems to have been a lot of effort so we’ll definitely do a bit less next year.

  2. Catherine Hookway October 11, 2014 @ 1:13 pm (#)

    Lovely photos Victoria. I love the look of the Vampires! Are you stringing the Cayennes up to dry? I haven’t bothered with that for the last couple of years – I just put ours in a shallow cardboard box and keep them on a shelf for a few weeks, giving them a shake every few days, then pick out any duds, chop off the stalks with scissors and pop them all in the blender – v quick and easy.

    • Victoria Wildman replied: — October 12th, 2014 @ 3:46 pm

      Thank you Catharine. No I cut them in half and did exactly at you did, I just thought they would dry more quickly.

  3. Catherine+Hookway October 12, 2014 @ 9:40 pm (#)

    Oh, I thought you meant the preparation took too long. They do take ages to dry but at least can just be left to get on with it. I must admit I left last year’s for about 9-10 months before I got round to blitzing them, but I just snipped bits off with scissors when I needed chilli in the meantime.

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