My guess is that's a better nemesis to be facing than the bindweed which is everywhere here

Mate - 44C? Cripesin' Jehu! I mean, we're going that way here too, but I don't like to see it.

Looks like a proper pepper-forward recipe there - how did it work out?

I'm assuming you're on the opposite hemisphere to me, but in this crazy climate who knows? I've got chillies still bursting into flower, and it's winter solstice in 2 days 😟

In my experience, while theoretically you can, possibly, go wrong, you absolutely can't go wrong and these will be amazing!

Gradients 😍

Well said. It's the anger and the division that fuels them. They don't really care what side you support, so long as you've got something to hate. At least something that isn't them.

Nobody is free until we all are.

That was exactly the question I was going to ask! My ancient Magic Bullet used to do the trick, but now it barely gets to small flakes. To be honest I don't know if that's a problem or not, but I feel I'd at least appreciate the option to go finer.

Vibrant results, by the way, congrats!

When it's growing on your raised bed architecture, it kind of giveth as it taketh away. You know you're doing something right, but replacing the woodwork is heckuva expensive (environmentally as well as monetary).

Still, my heart always says enjoy it - we surely owe fungus a bit of habitat.

Not a lip salve, I'm guessing.

This is the kind of thing I worry about all the time. On the one hand you've got constant crosses, landraces and creeping mutations, on the other there's inbreeding. I like a degree of stability, predictability, but also appreciate the wild frontier. How is it to be managed? Can it even be?

I have. I'd be terrible at it! But there is something intrinsically funny about people eating hot sauce. I think it's because they're doing it to themselves. I always find it funnier than I think it ought to be 😄

What I would say is that the stuff left in the sieve after a ferment is tasty AF - dry it out and put it in a jar and it's like chilli flakes on steroids 😘👌

There's a trade off in effort for deseeding: bitterness and texture; then another for skins; an antithetical argument for heat (from the placenta, but hard to deseed without removing that); and a converse argument for each approach. To each their own I guess.

These won't be too hot, and are good on everything - sandwiches, pizzas, topping off pasta bowls - but a fair proportion will end up getting chopped into cream cheese for one of my favourite breakfast toast toppings.

I normally sieve the pulp out - it's a bit of work, but it makes for a smooth finish. Not sure why that's important though, as I ram it into the sieve so the result is as thick as possible, then sometimes add xanthan gum to stabilise it 🤷

Looks (and sounds) about right 😂 I've not experimented much with hot chinense ferments, but when I have the results have been beautiful and devastating. It's not a method that lends itself to bulking out, so you can end up with some pretty vengeful condiments ❤️‍🔥

And there you go! It's going to be a struggle to wait 2 weeks to try them...
bsky.app/profile/chil...

Mostly not: always get aphids indoors, and my overwintered usually do worse than freshly sown. Some exceptions:

C. friburgense I'll keep as a houseplant (it's small & rare); hardy flexuosum should survive in the greenhouse; and I might gamble on wrapping the the rocoto types in the greenhouse too.

Actually, some of these ARE earmarked for pickling. For some reason I had a head malfunction, and thought I was on the thread about Mystery Chilli #8 🤦