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

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

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.

The jaunne flammee are doing very well.
Mick

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

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 :)

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

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

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

Mick

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

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. :)

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!*

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.

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

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.