Yes orchid get them out now.... Lol no any size is fine the weather is good enough now.... as long as they are sheltered mine have got a bit battered in this wind!!! Get some chilli focus but do not feed until they have flowers.... Don't keep them too wet
for future refference, what would people suggest is the best place to buy seeds, what site has the best choice and info? Seedaholic is the best for info that I've found as far as a general site goes.
I'm not sure Jim, I had my own personal seed provider this year....not sure if she takes orders I can highly recommend her seeds though, mine have almost all germinated and are looking fab
Thanks, I have fresno seed stored in the fridge and I'm growing Apache again this year just for fun but it's nice to shake it up and grow something different. I had a big bag full of last years chillies. I whizzed it in the food processor and made chilli powder which is so much easier to add to my pizza but I really like to have fresh ones as well. They make nicer sauces and chilli jelly. They're just great things to grow though. I'm sure I look for excuse to use them.
Jim............if it's any help, I am still using my Cayenne chillies from a bumper harvest in 1996...........like you, I grind a few at a time for Chilli powder. What has surprised me is that I decided to use a few of the seeds from these pods this year just to see if they would germinate. Lo and behold, they sprung up like good'uns
I always make my own Chilli sauce and paste..........I also like them with Ginger to spice up a Tomato sauce...........just right with Leek and Goat's Cheese Tart.
I agree that you always need fresh as well as dried. Not come across Chilli Jelly tho..........how do you do that ? Like Redcurrant jelly maybe ?
Jeepers that must have been some bumper harvest. They're old enough to be doing their A' Levels.
Mmm. Leak and Goat's Cheese Tart sounds wonderful.
Here's the recipe I use:
Ingredients
150 gram(s) long red chilli pepper (deseeded and cut into 4 pieces) 150 gram(s) red peppers (cored, deseeded and cut into rough chunks) 1 kilogram(s) jam sugar 600 ml cider vinegar
Method
Sterilize your jars and leave to cool. Put the cut-up chillies into a food processor and pulse until they are finely chopped. Add the chunks of red pepper and pulse again until you have a vibrantly red-flecked processor bowl. Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring. Scrape the chilli-pepper mixture out of the bowl and add to the pan. Bring the pan to the boil, then leave it at a rollicking boil for 10 minutes. Take the pan off the heat and allow it cool. The liquid will become more syrupy, then from syrup to viscous and from viscous to jelly-like as it cools. After about 40 minutes, or once the red flecks are more or less evenly dispersed in the jelly (as the liquid firms up, the hints of chilli and pepper start being suspended in it rather than floating on it), ladle into your jars. If you want to stir gently at this stage, it will do no harm. Then seal tightly.
It's a great basic recipe, I added an Indian Taka to it to make a great accompaniment to a curry and rice and I also made it using mint for a mint jelly. You could add anything to flavour it you can think of. Maybe not chips.
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Yes orchid get them out now.... Lol no any size is fine the weather is good enough now.... as long as they are sheltered mine have got a bit battered in this wind!!! Get some chilli focus but do not feed until they have flowers.... Don't keep them too wet
Thanks Stacey, I'm going to put them behind the GH, it's quite sheltered there, until the weather is more like summer
Bumped for Ommthree.....the last few posts talk about putting the plants outside, hoe it helps.
Would it be best to put them in polytunnel/greenhouse or will outside be ok?
for future refference, what would people suggest is the best place to buy seeds, what site has the best choice and info? Seedaholic is the best for info that I've found as far as a general site goes.
I'm not sure Jim, I had my own personal seed provider this year....not sure if she takes orders
I can highly recommend her seeds though, mine have almost all germinated and are looking fab 
I'm planning on making chill sauce and relish with them Jim and drying some to blitz and store in jars, we use quite a lot of chilli
I am soo jealous of all your chilies!!! Mine are tiny what am I doing wrong?
Jeepers that must have been some bumper harvest. They're old enough to be doing their A' Levels.
Mmm. Leak and Goat's Cheese Tart sounds wonderful.
Here's the recipe I use:
Ingredients
150 gram(s) long red chilli pepper (deseeded and cut into 4 pieces)
150 gram(s) red peppers (cored, deseeded and cut into rough chunks)
1 kilogram(s) jam sugar
600 ml cider vinegar
Method
Sterilize your jars and leave to cool.
Put the cut-up chillies into a food processor and pulse until they are finely chopped. Add the chunks of red pepper and pulse again until you have a vibrantly red-flecked processor bowl.
Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring.
Scrape the chilli-pepper mixture out of the bowl and add to the pan. Bring the pan to the boil, then leave it at a rollicking boil for 10 minutes.
Take the pan off the heat and allow it cool. The liquid will become more syrupy, then from syrup to viscous and from viscous to jelly-like as it cools.
After about 40 minutes, or once the red flecks are more or less evenly dispersed in the jelly (as the liquid firms up, the hints of chilli and pepper start being suspended in it rather than floating on it), ladle into your jars. If you want to stir gently at this stage, it will do no harm. Then seal tightly.
It's a great basic recipe, I added an Indian Taka to it to make a great accompaniment to a curry and rice and I also made it using mint for a mint jelly. You could add anything to flavour it you can think of. Maybe not chips.