Kitchen Garden Forum

What 'little' hot pepper variety would allow you do do this recipe with them whole? I'm not that brave with hot peppers / chilli & tend to stick to cayenne or other mild ones, but some of them get quite big. Obviously I mean what mildish one that is tiny, most of the tiny ones that look cute are very, very hot!

Westi

I wouldn't do them whole at all :/
Really you'll want to remove the seeds first, the seeds are usually hotter than the pepper...
However, if you still want to do it, I recommend the Alberto's Locoto from real seed. I'm not a spicy fan, but tried it on a whim, and they are warm rather than spicy
Only small peppers so could be done whole without to many problems

That sounds interesting Dan. Have got on my next shopping list to look for Roquito peppers so will look at the ingredients. I will keep your recipe and try it out with this years yield.

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I'm going to try a small quantity and see how it turns out.

dan3008 wrote:____________________¶¶¶¶¶¶¶¶¶¶¶
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Is this a "Thumbs Up" or a rhinoceros that had an argument with an elephant ?

WestHamRon wrote:Is this a "Thumbs Up" or a rhinoceros that had an argument with an elephant ?

Thumbs Up, or its supposed to be lol.

Thanks Dan interesting. Although 2lbs of chillies in 2 months would test even my husband who has the stomach of an ox! I may need to do some maths and try a smaller amount.....

I love growing chillies/ peppers but preserving has always tested me. I try and dry them (but have a year of going bad), last year I cut in half and put on a radiator for a fast dry - ok but may have lost a bit of flavour, made paste - not sure if a didn't sterilise properly but went off in the fridge. But, what I want to do is either preserve in oil or viniger. Here's the question - is botulism is a real risk? How long will it/they keep for?

Thanks

It is the Alberto Rocoto that I have. They are fairly small with quite thick flesh and look rather like a plum tomato. My son who is used to eating the Thai little skinny hot peppers accidently ate one whole, mistaking it for a tomato, and by his reaction, it was rather hot.

I wouldn't eat a whole one, but it is a warm heat rather than the ones that burn your lips and stop you tasting anything else.