Genus: Capsicum

They were originally green, and I thought if I left them on the bush they would go organge, but it took so long for them to go orange (we've not had much sun this year, it has mostly been wet and cold) it was such a short plant they trailed on the soil.

Did you grow yours outdoors, Marge?

Looks lovely to me as well. bet it tasted good. I grew some in the greenhouse and the taste and smell was soooo good

Why were some not fit to eat? This one really looks good...

Almost a shame to eat it after the wait!

Wow, well done, Wohli! Hope you enjoy that greenhouse, it's going to be well-used, I'm sure.

The Cayennes are ripening well, and the Jalapenos are reblooming and putting on a new burst of fruit, I have harvested 2 1/2 gallon bags of Jalapenos so far, so they are the most prolific, now I am leaving a few to ripen to red, just so I can have a few. I found an interesting cheesecake recipe that used candied red Jalapenos I think I'll try.
Have had the first harvest of Tomatillos, got about 3/4 of a gallon. They are still putting on fruit, I'm not sure there will be time to get them ripe before frost.
The eggplant have done just fair, but were very tasty, AND yet again the watermelons were a disappointment. 4 very small fruit only.
I am getting stuff cleaned up and ready for fall and winter crops, This year I have purchased the materials for a small poly greenhouse and my hubby and son are working on it now. I hope to have salad greens all through the winter. YUM!

Thanx, Wohli, how are yours going?

Looks good, David

Hi Sal. I haven't found out their rating on the SHU (Scoville Heat Units), the official measurement tool for the heat of chillis. All I can tell you is that I have never before bitten into a chilli and felt as if my lips were on fire and swelling up, as happened when I decided to try out one of these small fiery demons. I use these in many ways: in salsa dips, chilli con carne, date and tomato chutney, chilli-infused oil, to name a few. Only one chilli is required in most of them.

Fantastic... how hot are they and what do you use them in?

I guess all it took was being patient through the waiting time, huh?

Thanks, Tasty too!

Good looking Jalapenos.

Nice photo

Darn it..! I'm always a day late and a dollar short, (as the ole saying goes.. ),the story of my life..lol.

Too late! It's gone, and the peppers have been stashed in the freezer, except the 3 I used in the chili for dinner!

I'm up for the strawberry myself, and I live closer than they do, Ah hahaha. I don't like that hot stuff, Roy !

Thank You!

I'd go for the jalapenos myself - gr8 harvest, Wohli!

lol

I'll fight you for the strawberry Irish :-)

they look tasty, can i have the strawberry if no one wants it lol

Gee thats too bad Marguerite, these little plastic one are available everywhere here, and very cheap. Maybe you could mail order a half doz. I think I have 4 of them. Jalapenos are the 2nd most available pepper in US stores after Bell Peppers, and most are relatively mild.

These look interesting, and I think I actually have seen them in the good supermarkets fruit/vegs section. I think if you don't use the seeds they should be fairly mild, just like with chillies. I love chillies, but won't have a bar of the seeds! Very nice photo. I see your plastic colander, which I would love to have. Mine broke and do you think I could get an other one like it? Now they are all steel and that just rusts away here in the humidity.

Well that depends on your reference. They are considered hot peppers but to me they seem fairly mild. I don't like the taste of Bell peppers so I use these as a substitute.

That is lovely!
Are them peppers very hot?

You cannot change the "heat" of your chillis. The "heat" comes, not from the seeds, but from the "juice", which is called capsaicin. The hotness of the capsaicin varies from variety to variety, and is measured in Scoville Heat Units (SHUs).

I love peppers, and growing them, their beautiful and good, its a win win situation.lol

Thanks for that info David, I forget how contrasting the climate can be in a relatively small area, both there and here.

In southern areas of the UK they can be grown outdoors if "hardened off" following germination and early growing in a heated greenhouse. But, here in Scotland, not a good idea. I could put my potted plants outdoors on a lovely summer's day, but would need to return them indoors again in the cooler evening. I can, however, keep getting fruit in an unheated greenhouse right through to December, then sow new seed again under heat late February.

If you are lucky enough to have the climate for them they are not difficult. However they like a lot of heat! As I understand it they require a greenhouse (glasshouse) in the UK.

lukin good. my hubby loves these but we buy them in a jar. r they hard 2 grow.

Seeing these peppers reminds me of my mom, I always told her that she had the stomach of a billygoat...lol, nothing she ate seemed to affect her !

Gee Flcrazy,
can't say that I do remember that ad.
I just LOVE the hot stuff, you can read my blog HOT HOT HOT to get some insight to how much!

Oh boy....!, you're braver than I am. I don't like that hot stuff Roy ! (maybe you remember that commerical).

Delicious pic!

They must be quite hot.

Wow, they look great!

they look good

they look wonderful

Wow, these are looking fab! I wish I could grow peppers outdoors. I really like your artwork on the sides of the raised beds - great idea!

Looks great!

Hot stuff ,aren,t they good

Eve6,
Harvested my first one this AM. and made peppered beef for dinner, Yum!

It looks like a jalapeno pepper, my favorite. But I could be mistaken they all tend to look much the same. How big are the peppers? If it is Jalapenos, you can cut them green and use or let them get red and then cut and use. If you remove the seeds and pith they will not be quite so spicy. Wear gloves when you cut them! I use them in place of bell peppers in recipes, but we like food spicy! My favorite way to have them is to split down the middle, remove the seeds and pith, fill with soft cheese and wrap in bacon (streaky bacon for you) and then roast at 400 degrees F until soft and bacon is crisp. Spicy but yummy!

Try and get plants from a nursery rather than garden centre - you will get more info and more choice. There's the South Devon Chili Farm down this way - i don't know where you are but they might post. I've had some great - and hot ones from them! Try Aji Lemon, bright yellow - devilishly hot - but calms down once its pickled. Or Twilight - a lovely small bushy plant with fruits in red, orange and purple, tiny but very powerful, this is an easy one to overwinter, keep above 5 degrees, and give it a good prune. Good luck!

I have read somewhere that if you give the plant some stress ie dont water it in the greenhouse, and give it extra heat that this will increase the hotness of the chilli. I also understand that the heat comes from the seeds, which we often dont eat.

Heat is pretty much down to variety. Smaller fruiting varieties tend to be hotter. Hungarian Hotwax, for instance, despite the name, has large fairly mild chillies, and Jalapenos are relatively mild too. We have some I'm going to plant in the New Year that have seeds you have to handle wearing rubber gloves - can't remember the name though, I'll check. They should be ripe by the time you come to visit!!

Hi UKSlim. I planted my chili plant out in the garden in May and it has been happy there until the recent frosts (I harvested a while ago though). The fruit are small and have quite a kick to them but I did nothing to them and suspect that the heat is down to variety.

Found a wiki page that might help you with this.
http://en.wikipedia.org/wiki/Chili_pepper
Reading the intensity values is eye opening!! HOT!!

Thank you very much. Its on the kitchen windowsill at the moment which gets plenty of light through the morning.

Plant food once a week, water 2 or 3 times a week to keep damp not too wet, in a heatwave more often. If you have no sunny spot then plenty of light.