🤣 I grew Scotch Bonnet last year and got a huge multicoloured harvest over a long period. But I didn't try one for many weeks after I started harvesting them as I was a bit nervous. It was very hot, but the smell - as soon as I cut it I found off-putting for some reason and that smell seemed to overpower everything I put it in. It's good fun to try different varieties though
Billericay - Essex
Knowledge is knowing that a tomato is a fruit. Wisdom is not putting it in a fruit salad.
Try drying them over some months and then crushing and put a tiny amount of powder in a sauce - just to see. Dried chillies can taste quite different. They can last for years in the dried state
Heat is probably your problem, I've found that if the summer is not warm enough then chillis do not develop any heat. One year I got about 5kg of jalapenos but only about 1 in 10 was at all spicy the others were just sweet peppers.
This year I have jalapenos and one carolina reaper plant. and wow that thing will really kill you. It has a lovely lemony taste for the first half second before the heat hits you.
Grew BOF and naga last year, both delicious. Have those two again alongside demon red and habaneros this year. BOF is fruiting away but the rest are still flowering. We freeze them to store and are still working through last year's crop. The layers of flavour with the home grown ones are far and above the shop bought ones but given the lack of sun they may be blander. We'll see.
I grew some Caribbean hot last year which were slow to get going they eventually turned purple and when cut open exuded a greasy texture, being wary of the heat I touched a piece on my lip too hot to eat had to bin them. This year I grew some which were supposed to be a hot variety and again slow to get going they have grown to a decent size but stayed green, I tried one the other day and there wasn't any heat at all and not much flavour either I did eat it cooked on top of a pizza though.
Great easy chilli jam recipe from Nigella here that will use up the end of season excess. I don’t use the red peppers described in the recipe I use only chillis. If you use green chillis instead of red, the jam is epic.
Hungarian Hot Wax makes a nice mild fruity jam but I mix others in to add heat. I’ve made one using only Scotch bonnet this year and it’s very good.
My family form a disorderly queue when they know I’m making this and it makes a great little stocking filler when bottled in a nice jar.
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I grew Scotch Bonnet last year and got a huge multicoloured harvest over a long period. But I didn't try one for many weeks after I started harvesting them as I was a bit nervous. It was very hot, but the smell - as soon as I cut it I found off-putting for some reason and that smell seemed to overpower everything I put it in.
It's good fun to try different varieties though
Billericay - Essex
Knowledge is knowing that a tomato is a fruit.
Wisdom is not putting it in a fruit salad.
My family form a disorderly queue when they know I’m making this and it makes a great little stocking filler when bottled in a nice jar.
https://www.nigella.com/recipes/chilli-jam