Capsicum pubescens have great heat and are thick fleshed (black seeds, Rocoto & Manzana types) and have a pretty good flavour. I find the Rocoto types to be particularly hardy, and even tho they looked rather sick after winter, they've sent out new growth and I even have new pods on one bush! I was intending to start fresh but I couldn't bear to cut down the one with pods.

Habaneros have fantastic and unusually scented flavours (C. chinense) as do C. baccatum which tend to be a little "fruity". They are usually stinkin' hot but mostly not very fleshy.

Let me know if you want some seeds to try out Grub.

PP

*looks confused*

do you mean chilli craic? or is chilli crack some sort of semi dried/split open chilli?

Thanks PP. You got mail.

Sorry Wishful. I suppose the headline was a bit cryptic, sprouted in a fleeting moment, inferring nothing more than this addict seeks a chilli fix.

Grub go the habanero, insainly hot but very nice fruity flavour excellent for "sweet" carribean style sauce also the chilli used in capsicum spray lol.
I make a mean hot end sauce outa these and pineapples pm me if you want a bottle or some seeds.
you could also try chillitepins or pequin chillis which are hot but more suited to american/ central American style "dry" hot sauces.

The jaunne flammee are doing very well.
Mick

Ive got a Jalapeno in this year. Not sure of how hot etc they are but googling them gets loads of info on recipes etc. Looking forward to what they produce.
Anyone grown these and if so can you tell us about them

I find the jalapeños have a nice flavour and are rather fleshy. I have seen them criticised by people who like something different for being a bit mainstream... However, there IS a reason they are so popular.

Especially hardy and high yielding are some of the newer Jalapeño hybrids, such as Mitla. They start yielding far earlier, and end later, producing (for me in Tassie) several times more ripe chillies in a season.

While they are not as hot, they are good if you harvest them fully ripe and leave the seeds in.

Manuel

Lots of good chilli chatter here. And glad to hear the JFs are coming along, too.

So, Mick, what style of chilli sauce is yours? I'm asuming it's not the thin Tabasco-type based on vinegar but more a sweet hot condiment type to lather on, say, cold meats.

I'd also like to make a large whack of Nam Prik. Plus some salsas to go with summer beers. I just love the real hot ones sliced, steeped in fish sauce and spooned over barbecued fish. Heirloom tomatoes and chilli with some homegrown herbs would make a great chutney.

Like a spaghetti cooked with chilli, anchovy, oil, garlic, lemon rind and parsely.

I'd love to make one of those strings of dried chillies.

I'm thinking 30ltr pots for them. If I have more room I'd add capsicums and eggplant but that might be another thread :)

Love chillies. I've got a few in. Two rocoto types, one habanero type and a smallish, Italian chilli which I suspect is a birds-eye. I'm putting in a baccatum type as soon as I find those damn seeds!

Eden seeds has a good range of Chillies, and they rate the heat with Jalapenos at 5 and Haberenos at 10. On these ratings I think the Jalapenos will do me fine as I dont like really hot stuff.
This thread has got me excited. Looks like its a trip to the nurseries after work :-)

MMmmmmm jalapenos! I forgot about them. You can make jalapeno shooters by cutting off the top, scooping out seeds, then filling them with tequila! It helps if you have a tray that has the right size holes to hold them upright. Cover with glad wrap and set them aside for an hour or two, then enjoy!

PP

Just on a side note. When searching Jalapeno stuff I came accross this site below. Salsa or two?

Here is a link that might be useful: Salsa

PP,
Do you eat the worm?

That's an amazing salsa site there Mantis. I'm pretty pumped up now and am thinking of visiting nursery this arvo for some short-cut seedlings.

Terquila, salsa, three girls (okay, two are chooks). He he, we've got a backyard party

Well, all this talk about chillies made me finally go and repot some of them. I overwintered a few so I might actually get some chillies off those plants. *fingers crossed*

More research. Now I know how to smoke Jalapenos to make Chipotles.
Haven't got a dedicated smoker, but our new barbi that hasn't arrived yet, has a deep pan as one of the hotplate replacement thingos.
Thinks. Wood chips in the deep pan, slow burn = smoke.
Trip to nursery for more plants is called for :-)

Oh, and thanks to you, Grub, I now have this image in my head of PP's little chilli tequila cups each with a worm in it. *bleah*

Great Salsa page Mantis! Thanks. Plenty of other recipes too. Still use chef2chef nearly every day!!!

I'll have to try that one lomatia.
I use recipezaar a lot. Have used it tonight to get a quick cauliflower cheese thingo to take to a dinner at mums tonight. Good Stuff

Chillies are my thing Grub,I have some thin vinegret american style hot sauces in the range but on a whole we do the thick delicious fruity type (read carribean/ brazillian). I'll send you some of my pineapple habanero and pequin chilli sauce and a bottle of my smokey jalapeno hot sauce. I gotta get some photos of my jalapeno crop. Have about 20 plants laden with chilli have to stake them cause they can't take the weight and keep lying down..lol.

I'm pumped, MIck.
I'm a sauce freak.
I often start my meals in that part of the pantry.
Maybe I can send something in exchange once I get a a crop of chillies?
Can't wait. Already I'm thinking bbqed mackerel w/your sauce.

Me too is off to the nursery today only have jalapenos at the moment this sounds way too nice yummmmmm! That salsa list is very impressive . Maybe change the tomato fest to Tomatoes & Chillies Extravangaza!

Hi, Patrina
Don't get rid of that C. pubescens! One of mine is now in its 9th year and still crops heavily... I have to give it a good prune from time to time as, otherwise, who knows how tall and wide it would be (even when pruned, it still is at least 5' tall...).
The weird thing about it (and most C.pubescens, I found) is their "Russian roulette" pungency: parts of the fruit seem completely sweet until you hit a "hot" spot and then it's Whoaa!!!
Rose-Marie

Grub I should have the bottles in the post on by Tuesday and hopefully get to you by Friday I'll pm you to just double check on your postal address. Mick

Mick. You are allowed to post recipies you know :-)

Okay, I've decided. I don't have nearly enough chillies planted. Will see what Kmart is offerening as it's way too late to be starting seeds now.

I'm absolutely intrigued by your smokey jalapeno hot sauce and would just love to get the recipe for this. Would this be possible? Please? Pretty please? :)

I hope to have enough chillies coming up this year to make a nice chilli sauce. Or some smoked chilli powder. Yummmmm....

Sorry its a commercial secret.. gonna make me my first million.. lol

check out this site though it has some very good recipes
PepperFool.com

Mick

We went to K Mart today, and bought a Habanero. It was Two dollars, and already has flowers.
It says VERY HOT on the lable.
Hmmmmmmm
Should go well with the Filomenas and the others.
Great in a Fish Curry.

WOW Rose-Marie, 9 years for your C.pubescens bush, that's awesome! I'm regretting that I didn't germinate any of these this year. Mostly I'm growing C. annuum, C. chinense, C. baccatum and one C. frutescens but I guess I could start a couple C. pubescens and put them in the new garden bed instead of buckets like last year. I'm upsizing all the chillies this year to give them a decent chance.

Grub, I didn't make the tequila shooters - they were made by a Pod Pal in California while I was there in June. But if I make some here I definitely won't buy the type with a worm in the bottle, no matter how wonderful it might be! LOL

PP

Gosh i got very hungry reading this thread ,and I can't eat chillis.
I did try a weeny piece of Jalapeno once and near choked to death.Too hot and thats only a five.My brother and sister in law eat Habaneros like pretzels if given the chance.
I grow chillis for them because their dog gets to their plants.I even wear gloves when i pick them.Does that make me a coward!

No Calthrop. Just cautious!

Here's one for you: I kindly received some leftover chilli seedlings sent to me in the mail by Patrina, each wrapped in a wee strip of wet paper towel, packed in a drinking straw, with a label taped to the outside of the straw.

I potted these up in 30ltr pots 13 or 14 months ago. They have stayed at the two leaf stage for more than a year, despite watering and whatever else. I suspect crap potting mix. In fact, I know as much. You can get a dud bag from time to time. Tomatoes didn't like that batch either.

I paid no attention to the seedlings, as they weren't dead, only to discover after some Spring rain and much flushing that these chillies were putting on growth. Now the tallest one is about 2ft and looking great and the other two are slower but moving along.

No flowers yet and the labels have long since faded. So I have no idea what they'll produce other than to expect something interesting knowing they have come from Patrina.

I had the same thing happen with a Brandywine Sudduth tomato once and eventually got a lovely crop more than a year later. :)

Fuss not, and all shall come to you!
Teachings of Don Raymondo

We are a feeling, an awareness encased here. - DON GRUB.

Thats another good website Mick.
Bought 4 more plants from the nursery. Two more Jalapenos and a couple of normal old capsicum (bell pepper)s.
Mantis

Two more Jalapenos from a nursery that was in my path on the way home. What have you done Grub. It took me ten minutes to find a spot to plant them :-)

The Chili is strong with THAT ONE, Oldie Von Moldie!!

Thanks to you Mantis: my next mission is buying some Jalapenos and Haberneros.

Haberneros, ooohhh, they are supposed to be very hot

Police capsicum spray hot lol. A familly friend, years ago, was trying to make a hab sambal(pure chilli paste) at home he must have had a couple hundred in the pot and was cooking them down. It was a poorly ventilated kitcken and he ended up having a sort of asthma attack and getting a nasty rash. In my own personal experience, always wear gloves when handling them, as it dosn't matter who many times you wash your hands the burn is still there. Also have a fan on in the kitcken with all the windows open if possible. You would not believe the punch of these things, they are not kidding when they say verry verry hot.
Saying that used in the right quantities they are delicious having a sweet fruity flavour which is just perfect for fruit salsas or seafood dishes.
Mick

Deseeded and demembraned, if there is such a word, one would imagine they would be more manageable. No? My Seranos are finally giving up the ghost, it seems. Need chillies soon.

Definately deseed them grub, you will find that you get a better "true flavour of the chilli that way, seeds in they can get a "chemically hot taste" when you start to experiment with them you will know what I mean.
I use them seeds in for the hot sauces but I don't go overboard with them, I think you are going to have a lot of fun experimenting with these guys, they can really make food exciting....
Your sauces should be delivered today or tommorrow unless the posty pinches them...lol
Mick

A question Mick.
Last season I pickled some Russian Red and other cherry tomatoes in vinegar with a hot pepper (long red type) in each jar. As tomatoes go they are just mush but have a real good pepper twang to them. I am thinking that if I drained off some of the vinegar, and put the remainder in a food processor I could make a sauce. Is this a good plan???

You could indeed what I would advice doing is processing and then heating the "sauce" to boiling point and then re bottling in a sterilized bottle at above 70 degrees, just to be on the safe side (bottulism is a very real problem to overcome in home bottling, better to be safe then extremely ill). I imagine your sauce would be make an excellent dressing for salads depending on how much vinegar you left.
Mick

Got 'em. Jal and Hal. Now to find a spot for the fiends. Looking forward to your sauce, Mick.

Mantis,
Let us now how it goes.

*30 tommies in. 16 + 8 for 2nd batch to go.And six more in pots. PPs got 100-plus. Omigawd!*

Good idea with the reheating Mick, I didn't think of that. I will give it a go on the weekend.

I have 5 Jalapenos in now and a hot chille and two bell peppers.

62 toms in when I counted them today and have Tommy Toe, Texas Wild, another Earls Faux and hopefully some Mystery Greens to go. Where they are going to go, I do not know.

Well I hope the Mystery Greens get a great spot :)

Mick's sauces look awesome. Hopefully he gets an online ordering site up and running. Can't wait to dip in. Thanks, Grub

I'm glad they got to you without any hassle. Hope you enjoy them. Mick

Loved the sauces, Mick. Bought a pile of rare shaved roast beef, made a big salad with plenty of mint and rocket, and plonked a chewy loaf on the table.

The Smokey Green Jalapeno Number has a really nice fruitiness to it as well as a depth of flavour and a pleasant kick. This was consummed with successive slices of meat. Would be great with bangers, too.

Inferno had a sweet fruitiness up front that slowly draws back to a powerful afterburn. This one was addicitve and I got through a lot of it. Would be great with bangers, too.

You've inspired me to try my hand at making a few now. The Mango, Paw Paw and Habanero number sounds great, too. A rich tomato one would be great. I think the Jaune Flammees are going to work well for ya.

God onya Mick. Hope the enterprise goes swimmingly.
Best, :)Grubs.

Thanks Grub I'm glad you liked them, The inferno is my favourite, sweet and fruity but it gets you sweating with that creeping habanero burn.
My habanero plants are just going crazy at the moment absolutely covered in flowers.
I am looking into a tomato based sauce but I think I will probably do a salsa, maybe smoked habanero, tomato and mango salsa or something like that might use pineapple instead of mango, it works so well with habs, I saw a recipe that used guava and habanero the other day that would be interesting.
Well keep enjoying the sauce, hope the tomatos and chillis grow well and good luck with the sauce making.
jaunne flammee are growing well, I kept them in pots this season I think I will make some space in the ground next year.
Try the smokey jalapeno with mussells its really good.
Mick

Made the sauce re post of Nov 9. I flicked out the chillie seeds and buzzed up the lot in the vitamiser. Put it in a pot and boiled it and added some sugar, and salt. Boiled it to required consistancy and put it in a sterilised jar.
Tried it tonight on a hamburger, and it was pretty good with just a bit of heat.