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Planning ahead for next year (a Chilli special)

Well this doesn't happen very often! Preparing for next year, getting organised. It's unheard of in this house.

So yesterday afternoon I had a cheeky look on premier seeds website.
And whilst ordering five litres of Chilli Focus fertiliser I got some of next years seeds in.
We are going to mainly focus on chilli plants for next year, giving the  sweet peppers a miss and cutting back a little on the Tomatoes.

So for starters we are going to be planting.........
Maule Hot, these go up to about 30,000 on the Scoville scale. 
So not too hot.
Satans Kiss, a small chilli pepper from Italy. The Italians stuff them with Anchovies and Mozzarella, they get to around 50,000 Scoville units.
Birds Eye Demon. We have grown these this year and starred in one of our chilli challenge videos........
They were mighty hot when just eaten raw and have proved to be very useful in cooking, they can get up to 225,000 Scoville units.
Scotch Bonnet (red). We have one of these growing in the greenhouse, so far it has just two fruits and some more flowers. So maybe there will be more fruit to come. These get to about 350,000 Scoville units.
Habanero Red. Very similar to a Scotch Bonnet and about the same heat as well.
7 Pot Yellows. I had never heard of these before, but Tina had a recipe the other day that called for them so I thought I'd order some seeds and give them a go. These are between 800,000 - 1,000,000 Scoville units so it will be a "handle with care" on this one.
And last but not least! And potentially the most difficult to grow are the Bhut Jolokia which are also known as  Borbih jolokia, Naga jolokia, Nagahari, Naga Morich, Raja mirch.
 1,041,427 Scoville units so again better use gloves when dealing with this one.
I also have Cheery Bomb, Tabasco, Ring of Fire and Cayenne seeds from this year. It's going to be a full greenhouse, might have to build another!

So watch this space! Tina will be knocking up some super hot sauces next year along with spicy chutneys and pickles.


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Bacon wrapped Jalapeno poppers.

Until recently I hadn't even heard of Jalapeno Poppers. But when we had a glut of peppers from the plants we had growing I did a quick search online to find something to do with them. That's when I came across 'Poppers'. It seems they are quite popular in the USA and this is my own take on them.

For this you will need: Jalapeno Peppers, Thin bacon or Jambon cru, Cream cheese and then what ever filling you want to put with the cheese.

First you will need to take your Jalapenos and cut them along the length, some people leave the stalks on to prevent the pepper from folding outwards. I take the stalks off as I have never had that problem. What you do is up to you! 
Now you will need to remove the seeds and the membranes.

Next step is the Cream Cheese! Here you can try anything, it's just down to your own imagination. I have tried mixing the cheese with Sweet chilli sauce, dried chilli flakes and I have even cut up some hotter chillis and mixed those in with the cream che…

Stuffed Chicken, wrapped in Bacon.

Here's a different take on the good old chicken breast. Why not open it up, stuff it and then wrap it in Bacon.
Sound like a good idea? Trust me, they are lovely. 

As with any of these recipes that calls for you to stuff something. The world is your Oyster! Only your imagination limits what you can put in there. 
Tina is a dab hand at making these and this last time she made them I asked her to put a Scotch Bonnet chilli in mine, that gave it some serious heat! 

This recipe will feed two, if you need more you can just adjust the ingredients to suit.

You will need:
2 Chicken breasts
6 Rashers of bacon/jambon sec
Raclette cheese, you can use cream cheese or any other cheese.
1 Scotch Bonnet chilli (optional)

Method/ How Tina does it.

Open up the chicken breast, scoring the side of it with a knife to flatten it out.
Put the cheese and optional chilli on top of the chicken breast. Then roll it so the filling is inside.
Lay out two rashers of Bacon and place the chicken breast on them, wrap the bre…