Decided to deal with the oversupply of habanero chillies this afternoon, so I picked the big ones and made a sambal. One red shallot finely chopped, and finely chopped the chillies after removing seeds and placentas. Stirred in 1.5 teaspoons picking salt, packed tightly into a 500ml jar. Will leave on the bench for a week or so to ferment, then into the fridge. Plenty for winter and spring.
Still heaps of little chillies on that bush, plus aji umba and jalapeños, to have fresh over May and into June.
DW was a big help halving and deseeding the chilies until her throat couldn't stand the fumes from the chillies any more
This tastes almost as good as homemade.
Watching my habanero chilis grow is so calming and nourishing — it might just be my favorite way to cope with the outside world.
This little green bubble brings me peace and a whole lot of joy!
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Wow, this is amazing! It's April, and my habanero chili plants are flowering. I never thought I could overwinter them and have them bloom again, but here they are, proving me wrong. Aren't they gorgeous?!
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She died so that they may live. #chillies
In this week's #allotment postcard we pot on the chillies and get on with some other seedy activities.
Weather just got more and more rubbish through the day... so ended up doing an 8 hour shift of potting on and seed sowing!
That's 74 #chillies potted on, across 26 varieties!! We'd better get cracking with finishing that #allotment greenhouse build, the polytunnel isn't going to be enough this year.
I've pricked out overgrown lettuces and badly etiolated chard, did the best I can with them. It's not something we need loads of though, hopefully some will make it.
Did some multisown mixed radish and four varieties of beetroot.
In the flower department: swan river daisy, "black" hollyhocks, chamomile from tea bags, and tobacco.
Plus herbs: 4 varieties of basil, and some old shiso seed which may or may not be viable!
And have popped this year's tomatoes and tomatillos into chamomile, they'll go in soil tomorrow (? maybe, lol.)
Another sunny day well spent! The past two days have been beautifully warm (18 and 20°C) — absolutely perfect for letting the little ones have some outdoor fun for a few hours!
#chilli #chili #chillies #chilipeppers #chilisaison #Plantjournal
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@gardening @homegrownfood And for those who think this is late for sowing, you're absolutely right. I had to focus all my attention on my Habaneros and UFO chillies in the first weeks of the year, since I overwintered them successfully.
Now is the perfect time for the new ones, and they will be just fine as they can move to a community greenhouse in a couple of weeks.
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Aww, they are just the cutest! I love watching them grow!
This season I also started with new chilli pepper seeds, and I can't wait to see them develop.
I sowed the seeds two weeks ago, and I'm thrilled to see the first young leaves of the lemon drop and the black heart appearing. The pasilla seeds are a bit quiet for now, but I'm sure they'll sprout soon too!
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They grow up so fast.
This is at about 2 weeks since the first germinations.
Soon I'm going to have to decide which of the double plants I am culling, or transplanting to their own pots.
Chilli Survivors
Tried to overwinter my chilli plants this year—kind of a test run. I left one group outside (winters are usually mild here) and brought another group indoors. Sadly, the outdoor ones didn’t make it, but 8 out of 13 indoor plants are thriving with new leaves already!
Lessons learned:
-Keep them indoors.
-A sunny spot is best.
-Pruning is totally fine.
-Check for pests regularly.
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