ShootingEgg Posted September 1, 2015 Report Share Posted September 1, 2015 I have 6 plants in the green house, two have turned out to be bell pepper so not chilli at all, and they have grown brilliantly and fruited.. My other plants have grown well, but they have only just started to fruit after flowering. Im a little worried that at this time of year they are a bit late and wont grow or ripen. What are other chilli growers thoughts.. This year the plants are best ive had but just worried i wont get anything from them Quote Link to comment Share on other sites More sharing options...
DazzJo Posted September 14, 2015 Report Share Posted September 14, 2015 I've had my Habanero chilli plant going for three months now, I've had a chilli on it for the past 6 weeks but it has been green for up until two days ago, when it's now going Bright red!! Woohoo!! Can't wait smash it in me Quote Link to comment Share on other sites More sharing options...
a303 Posted September 17, 2015 Report Share Posted September 17, 2015 Grown a mixture of scotch bonnet and cayenne chillies this summer in the greenhouse. They have done exceptionally well. Only problem is the ******* are stupidly hot. Too hot to eat! Quote Link to comment Share on other sites More sharing options...
DazzJo Posted September 18, 2015 Report Share Posted September 18, 2015 (edited) Well I've just put a full habanero in a chilli con carne and to fair I can't feel my top lip, my fingers are red and stomach is doing somersaults at the moment...now that's what I have been waiting for Edited September 18, 2015 by DazzJo Quote Link to comment Share on other sites More sharing options...
ShootingEgg Posted September 21, 2015 Author Report Share Posted September 21, 2015 Well my scotch bonnet plant is still mainly flowers... Not fruiting well. Jist took a very small green one off the plant, and holy ********** my face melted!! Quote Link to comment Share on other sites More sharing options...
DazzJo Posted September 21, 2015 Report Share Posted September 21, 2015 I put a one of my habaneros in my chilli con carne on Friday night....HOLY **** it was hot..I made the mistake of wiping my mouth after a gulp of lager and my top lip was on fire for at least two hours!! Quote Link to comment Share on other sites More sharing options...
Danger-Mouse Posted September 22, 2015 Report Share Posted September 22, 2015 One Habanero! You big girl`s blouse Quote Link to comment Share on other sites More sharing options...
DazzJo Posted September 22, 2015 Report Share Posted September 22, 2015 :lol: thanks DM take it you like it hotter then?! Quote Link to comment Share on other sites More sharing options...
Danger-Mouse Posted September 22, 2015 Report Share Posted September 22, 2015 Aye. I`ll quite happily put 3 or 4 scotch bonnets into a chili. Might even throw in a few Thai birdeyes too if I have them around. Quote Link to comment Share on other sites More sharing options...
derbyduck Posted September 22, 2015 Report Share Posted September 22, 2015 iv'e 4 jalapenos growing outside ,had about 20 odd of so far! but due to ankle op I carn't get up the garden but I can see a couple of red uns hanging down,there should be a fair few green uns aswell. Quote Link to comment Share on other sites More sharing options...
DazzJo Posted September 23, 2015 Report Share Posted September 23, 2015 Aye. I`ll quite happily put 3 or 4 scotch bonnets into a chili. Might even throw in a few Thai birdeyes too if I have them around.Hats off to you mate because that is just CRAZY!! Quote Link to comment Share on other sites More sharing options...
m3vert Posted September 23, 2015 Report Share Posted September 23, 2015 I have a good crop of Padron chili's which are looking great, don't think they have much heat but are nice tasting. My Vampire plant is now showing loads of small chili's so I have fingers crossed for them, and my Scotch Bonnet are also getting there! Problem is I am out of the country for another three weeks and just hope they are ready for eating when I get home, I am not convinced the Padron will hold on as they are starting to overload the plant!!! My wife has done a brilliant job of keeping them going when I am away :-) Quote Link to comment Share on other sites More sharing options...
Amazed Posted September 23, 2015 Report Share Posted September 23, 2015 My Apache f1 did really well had fruit for a good two months now and turned out quite hot too the jalapeño have been a bit slow this year just fruiting now. Quote Link to comment Share on other sites More sharing options...
dibbz2000 Posted September 23, 2015 Report Share Posted September 23, 2015 I got 20 different plants all at various stages. They do seem really slow fruiting this year! I've had a handful of Habanero's and a few Naga's but had to stick them all in the conservatory now to finish them off! Quote Link to comment Share on other sites More sharing options...
Danger-Mouse Posted September 23, 2015 Report Share Posted September 23, 2015 Hats off to you mate because that is just CRAZY!! What can I say? I like my chili`s and curries spicy It`s not as mad as it sounds. Usually they come out around Madras strength. I have overdone it on occasion though and created something that was almost painful to eat. Fortunately yoghurt or sour cream can usually save the day. Quote Link to comment Share on other sites More sharing options...
Zenduri Posted September 23, 2015 Report Share Posted September 23, 2015 A fungus killed all 15 of my plants this year and I'm sure it came from a change in plant feed. Next year im going to go a mix with them. Still have a freezer full of Aji Limon's from last year and these are my staple chilis all year round at the moment. Next year i will have a crack at some Carolina Reapers so if your tempted Danger-Mouse i can mail you some and see how you fair up. Quote Link to comment Share on other sites More sharing options...
Danger-Mouse Posted September 24, 2015 Report Share Posted September 24, 2015 Next year i will have a crack at some Carolina Reapers so if your tempted Danger-Mouse i can mail you some and see how you fair up. Ship it! Quote Link to comment Share on other sites More sharing options...
Fatcatsplat Posted September 24, 2015 Report Share Posted September 24, 2015 A fungus killed all 15 of my plants this year and I'm sure it came from a change in plant feed. Next year im going to go a mix with them. Still have a freezer full of Aji Limon's from last year and these are my staple chilis all year round at the moment. Next year i will have a crack at some Carolina Reapers so if your tempted Danger-Mouse i can mail you some and see how you fair up. Had what was branded as a reaper earlier this year and it was a dud! Came from a good friend and looked right, but had all the heat of an ice pole!! My chilis are all way late this year and they're just plumping up now. Should have a bundle of jalapeno that I'm going to smoke and grind into chipotle. Quote Link to comment Share on other sites More sharing options...
m3vert Posted September 24, 2015 Report Share Posted September 24, 2015 Had what was branded as a reaper earlier this year and it was a dud! Came from a good friend and looked right, but had all the heat of an ice pole!! My chilis are all way late this year and they're just plumping up now. Should have a bundle of jalapeno that I'm going to smoke and grind into chipotle. And how exactly do you smoke and grind into a chipotle? Any chance of sharing your recipe please?? :-) Quote Link to comment Share on other sites More sharing options...
derbyduck Posted September 24, 2015 Report Share Posted September 24, 2015 And how exactly do you smoke and grind into a chipotle? Any chance of sharing your recipe please?? :-)+1 Quote Link to comment Share on other sites More sharing options...
Fatcatsplat Posted September 24, 2015 Report Share Posted September 24, 2015 Halve them. Take out the membrane and seeds if you're a bit of a Jessie. Cold smoke them for at least 8 hours over a nice light wood until completely dehydrated -normally takes a day or two in a cold smoker, so I tend to finish them off in the oven on the lowest setting with the door just open. Either bag them up whole and add to stews/casseroles or blitz them into powder (electric grinders are great for this). Quote Link to comment Share on other sites More sharing options...
m3vert Posted September 24, 2015 Report Share Posted September 24, 2015 Halve them. Take out the membrane and seeds if you're a bit of a Jessie. Cold smoke them for at least 8 hours over a nice light wood until completely dehydrated -normally takes a day or two in a cold smoker, so I tend to finish them off in the oven on the lowest setting with the door just open. Either bag them up whole and add to stews/casseroles or blitz them into powder (electric grinders are great for this). I have never cold smoked before, so I will need to go and read up about that. Thanks fatcatsplat appreciated Quote Link to comment Share on other sites More sharing options...
DazzJo Posted September 24, 2015 Report Share Posted September 24, 2015 What can I say? I like my chili`s and curries spicy It`s not as mad as it sounds. Usually they come out around Madras strength. I have overdone it on occasion though and created something that was almost painful to eat. Fortunately yoghurt or sour cream can usually save the day. To be fair mate the sour cream will be being used in a place where sour cream has never possibly have been before lol Quote Link to comment Share on other sites More sharing options...
Danger-Mouse Posted September 25, 2015 Report Share Posted September 25, 2015 To be fair mate the sour cream will be being used in a place where sour cream has never possibly have been before lol :lol: Quote Link to comment Share on other sites More sharing options...
Zenduri Posted September 26, 2015 Report Share Posted September 26, 2015 If anyone wants an all purpose hardy and heavy fruiting chili i recommend Aji Limons, Slight citrus flavor , about 5 times as hot as a Jalapeno and very similar in heat levels to Cayenne/ Tobasco Quote Link to comment Share on other sites More sharing options...
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