i hate hot spices but love growing them thats for sure lol. my jalopenos were raved about with all this rain they were very juicy and the skin was not tough at all so im told. cheers mate. great video as always
I use a magic bullet to grind mine. I do a mixture of several peppers for my chili. Usually ancho, morta, guijillio, and cayenne peppers. Also ill puree up fresh cayenne peppers and mix it with sour cream makes an excellent dip or put it on tacos etc.
Thought Habeneros and Scotch Bonnet were the same? They are my favourite too. You should try them pickled as it’s fantastic that way with grilled fish. Growing some in my garden in England but not harvested any yet.
@@GreenthumbsGarden love both then :) . It’s a recipe I made up so pardon the lack of precision… red onions, garlic, pine nuts (optional but good for a nice crunchy texture), mirin, rice wine vinegar (Japanese one preferred) and a little sugar. Chop onions and garlic thinly, remove the stalks of the fresh habeneros a chop them roughly and chunky and mix together with a handful of pine nuts and the chopped onion garlic. Stuff as much as you can in a sterilised pickle jar and fill up with mirin and rice wine vinegar and add the sugar on top. Leave for at least three days (the habaneros will look wilted) - it becomes a super hot but tasty sauce. You’ll only need like a tablespoonful with your favourite fish - and I recommend plainly grilled fish as all the flavours come from the sauce. Caution to everyone: only try if you can handle hot chillies. Also keep hands and eyes protected when prepping. Will be glad to know if you like it Alex. I am looking forward to making some chilli powder with my harvest too.
I'm just drying another batch and will try it. I think it should work yes as long as you get them crispy dry. You saw how much it crumbled with with my fingers so i guess it would be pretty easy to use a pastel and mortar
So I have tried it, it works, it is much much more labour intensive and the seeds get in the way. The seeds squash and become a nuisance. So it would be best to leave the seeds out if using a pestle and mortar.
😅 I wondered if anyone would notice. One of those stupid sliding windows.... Slid it open and it kept running, and traped my finger. It was rather painful 😂
![เป็นไปได้ไหม - WanMai [Performance Video]](http://i.ytimg.com/vi/Eh5hItD4Mr0/mqdefault.jpg)
Your accent is all over the place. Great video👍🏻
Yorkshire
@@davidkillick8105 North,south east or west?
I love peppers in foods. 👍🏼
Me too!
Nice! That habanero powder looks wonderful.
i hate hot spices but love growing them thats for sure lol. my jalopenos were raved about with all this rain they were very juicy and the skin was not tough at all so im told. cheers mate. great video as always
Thank you. Great video.
Glad you liked it!
I use a magic bullet to grind mine. I do a mixture of several peppers for my chili. Usually ancho, morta, guijillio, and cayenne peppers. Also ill puree up fresh cayenne peppers and mix it with sour cream makes an excellent dip or put it on tacos etc.
nice! and does the magic bullet manage to get a super fine blend? chilly and sour crème sounds excellent 😋
Thank you so much 👍💯
You're welcome, glad you enjoy the content @EthelAchim 😀 Happy growing!! 🌱
Thought Habeneros and Scotch Bonnet were the same? They are my favourite too. You should try them pickled as it’s fantastic that way with grilled fish. Growing some in my garden in England but not harvested any yet.
similar but not the same. Pickled! that's sounds interesting, how do you go about pickling them, any recipe?
@@GreenthumbsGarden : Dozens of "pickled pepper" recipes and methods on the Internet. I pickle my jalapeños for pizza and salsa.
@@GreenthumbsGarden love both then :) . It’s a recipe I made up so pardon the lack of precision… red onions, garlic, pine nuts (optional but good for a nice crunchy texture), mirin, rice wine vinegar (Japanese one preferred) and a little sugar. Chop onions and garlic thinly, remove the stalks of the fresh habeneros a chop them roughly and chunky and mix together with a handful of pine nuts and the chopped onion garlic. Stuff as much as you can in a sterilised pickle jar and fill up with mirin and rice wine vinegar and add the sugar on top. Leave for at least three days (the habaneros will look wilted) - it becomes a super hot but tasty sauce. You’ll only need like a tablespoonful with your favourite fish - and I recommend plainly grilled fish as all the flavours come from the sauce. Caution to everyone: only try if you can handle hot chillies. Also keep hands and eyes protected when prepping.
Will be glad to know if you like it Alex. I am looking forward to making some chilli powder with my harvest too.
Apache is a small plant. Easy to grow in a pot and makes a lot of small but very hot fruits.
Thanks Sti Va 😀 Ill look them up :-) Happy growing!! 🌱
Could you also use a mortar and pestle?
I'm just drying another batch and will try it. I think it should work yes as long as you get them crispy dry. You saw how much it crumbled with with my fingers so i guess it would be pretty easy to use a pastel and mortar
So I have tried it, it works, it is much much more labour intensive and the seeds get in the way. The seeds squash and become a nuisance. So it would be best to leave the seeds out if using a pestle and mortar.
What did you do to the finger on your left hand?
😅 I wondered if anyone would notice. One of those stupid sliding windows.... Slid it open and it kept running, and traped my finger. It was rather painful 😂
Yes the covid mask which doesn't work against covid but it will work to keep that chili powder out of your nose.