|
|
|
|
 #23 13 May 2020 at 7.40pm | |  |   |
|
|
Well I've just set my starter kit up. Planted all my seeds. Put them in the window seal in the kitchen. As get a lot of sun and nearly away s warm in there. Give it a go. I'm new 2 this growing stuff. So got to learn lol
|
|
|
|
|
#22 13 May 2020 at 9.44am | | | |
|
In reply to Post #20
sew seeds indoors feb/march time, keep on a warm sunny windowsill till may time. Replant into larger pots and keep in sunny greenhouse. Water daily and feed with tomato food once in flower.
|
|
|
|
|
#21 13 May 2020 at 8.54am | | | |
|
In reply to Post #20
I sow my ultra Hots in December/January so that when most of the Frosts have gone in the spring they can be re-potted in the greenhouse.
Anytime after March for sowing hot chillies you will run out of time at the tail end of the season and they won't be ready.
Best bet now would be to get a big chilli plant from B & Q or the like
|
|
|
|
|
#20 12 May 2020 at 1.28am | | | |
|
In reply to Post #19
Is there a right or wrong time of year to grow them ?
|
|
|
|
|
#19 11 May 2020 at 7.48pm | | | |
|
In reply to Post #18
i have some carolina reapers doing not much at present, even purchased a nice little propagtor from aldi :-) on a whim and put on kitchen window sill to try and grow on a few more plants this year
think i will just chuck some seeds in the greenhouse - as that seems to work
|
|
|
|
|
#18 10 May 2020 at 4.22pm | | | |
|
In reply to Post #14
Our hottest chillies are very small so we dry them in a cooling oven. Once in the Rayburn overnight is all they need. Possibly a couple of times in an electric as it wouldn’t hold the heat for so long. When dried they just crumble between your fingers and last for a year or two if stored in a reasonably airtight jar. Wash your hands a FEW times before you touch your eyes or any sensitive parts though.
Milder ones could go in a chutney, olive oil or help bulk up chillie
|
|
|
|
|
#17 10 May 2020 at 2.48pm | | | |
|
Well I've just ordered a sweet peppers and hot chilli packfrom Amazon. It's a starter pack as I've never grown them before
£15 so no big deal. Got all the bits and seeds to get you going. Look forward to having a go. As for one it break's the boredom of this lock down
|
|
|
|
In reply to Post #14
Ive had the pickled ones on holidays and from Turkish restaurants, very nice 
Might have a dabble.
My mate gave me a recipe for a sweet chilli sauce a few years ago. Thought I would make some up, yeeehaaaaa, RED HOT 
Ended up with around 5 bottles, so hot I could not eat it. My Mrs friend took around 3 bottles, she loved it lol
Edit - just telling my Mrs. Her friend was pregnant at the time, must have been a craving 
|
|
| | | Jon | | Posts: 4271 |  | |
|
In reply to Post #14
Good idea with the pickling. I'll give it a go
|
|
|
|
In reply to Post #12
I used to thread my chillies up on a piece of cotton and then air dry in the airing cupboard for a few months before using them in cooking. The drying process will also intensify the heat so normal hot chillies can become rocket fuel 
I prefer to pickle mine now so i can eat them i sandwiches, salads etc rather than use crushed and dried in cooking,
|
|
|
|
In reply to Post #11
That's what we do (dry them). She makes flakes from them and I make chilli oil.
@chopper, it's dead easy mate, you can literally do them on your window sill.
|
|
|
|
In reply to Post #11
Nice one Jon
I just froze them because I had so many, wasn’t sure what to do with them. To be fair they are OK when defrosted. Wonder if drying makes them hotter?
I thought the hotness was dependant on the variety and probably is. I guess the hotness may change with the variety and amount of sunshine too, who knows?
There’s an Indian near me and I’m not sure what chillies they use but they are superb, look like the smaller green hot ones, but not so hot, just perfect for me, wish I knew the variety, will have to ask him where he gets them from or what type they are.
|
|
| | | Jon | | Posts: 4271 | | |
|
In reply to Post #10
Can't say I've noticed that. There's still a big difference depending on the variety I've grown on a balcony in Italy that is incredibly hot during the day from June to September.
Once they're ready for picking, thread them on to a long bit of your least favourite hooklength and hang up to dry. They last for years.
|
|
|
|
In reply to Post #9
The hotter the growing climate, the hotter they'll be when ready.. Didn’t know that
Makes sense though, mine were grown in a greenhouse, red hot 
|
|
|
|
In reply to Post #1
Yes mate, grow approx 20 plants a year, mainly jalapeno for pickling. My seedlings are approximately 6/8" tall at the moment, so you maybe a bit late with planting seeds. Plenty of chilli plants for sale in homebase and the like.
The trick is, repot into big pot (18" high etc) with decent compost, feed with tomatoe food one flowering and if possible, keep in a greenhouse. The hotter the growing climate, the hotter they'll be when ready.
|
|
