[Sca-cooks] chili peppers

[Pixel, Goddess and Queen]

On Thu, 13 Sep 2001, ariann wrote:

> ----- Original Message -----
> From: Pixel, Goddess and Queen <pixel at hundred-acre-wood.com>
> > Well, one of them seems to be at it's full growth, and it's still smaller
> > than a serrano chili, and pointy. The rest are smaller (and very cute) and
> > also very pointy.
>
> Unfortunately, a quick flip through the book matches that description with
> 11 chiles.  Ten of which are in the really hot 7-10 range.
>
> Have you tasted one yet?  If it's not too hot, it may be chile candidate
> #11.

It's definitely hot. Probably at least jalapeno hot, but I can still talk
and thus it is not hot enough to reduce me to tears. It tasted very green,
and hot, which is not how I'm used to peppers tasting. Then again, I've
only had a limited variety of fresh ones. Maybe serrrano chili hot--it
didn't have the depth of flavor that I associate with jalapenos.

>
> Are you sure it's from "Mexico" and not New "Mexico"?  That distinction
> narrows the field.

Alas, I was incorrect. The label says "Hot Red Chili Peppers". Sigh. And
it tells me that they take 85 days to maturity. At the rate at which fall
is approaching, they may end up as hot green chili peppers, though.
 >
> There are no descriptions of the plant/bush in the book, so I can't go that
> route.
>
> > Hmmm. I think I am going to have hot chilis--I only water them when they
> > start to look a bit droopy.
>
> If you discover you have grown little red chiles of death, you can always
> make decorative wreaths and/or ristras.  I can send you the instructions
> this weekend.
>
> Ariann

Please do, if only for the niftiness value. One of the northern corners of
MN has a frost advisory for tonight--I don't know that the chilis can
produce fast enough to give me enough for a ristra before we get freezes.


Margaret, who is sure that all the southwestern people on the list are
just amused as hell about this