Crooked Chicken Posted August 17, 2005 Share Posted August 17, 2005 Any chilli experts out there I've grown three chilli plants this year. The plants have all grown quite big (in growbags). There are loads of chillis on each plant, all very small at the moment up to 1.5 inches. I was going to make a chilli con carne tonight. Can I use these small chillis, or aren't they 'ripe' yet - in other words how early can you pick them (I'm not very patient) Quote Link to comment Share on other sites More sharing options...
motherhen Posted August 18, 2005 Share Posted August 18, 2005 If you pick one, cut it in half and apply cut half to tongue you'll soon know if it is ready On personal experience suggest you have milk, yoghurt, icecream readily available. They don't need to be red to be painfully hot! Quote Link to comment Share on other sites More sharing options...
Mel (& Paul) Posted August 18, 2005 Share Posted August 18, 2005 If you pick one, cut it in half and apply cut half to tongue you'll soon know if it is ready On personal experience suggest you have milk, yoghurt, icecream readily available. They don't need to be red to be painfully hot! Quote Link to comment Share on other sites More sharing options...
Popcorn Posted August 18, 2005 Share Posted August 18, 2005 If you pick one, cut it in half and apply cut half to tongue you'll soon know if it is ready! Quote Link to comment Share on other sites More sharing options...
Cate in NZ Posted August 18, 2005 Share Posted August 18, 2005 I hadn't realised before, but when I went to the Chilli Fiesta the other week one of the helpful tips I came away with was that dairy products calm down the heat of chillies, something to do with chemical reactions going on there whilst water based drinks (including beer & wine) may increase the heat sensation. So you're spot on with the milk & yoghurt tip Jane., and I've tested it myself since then, it really works. Quote Link to comment Share on other sites More sharing options...
motherhen Posted August 18, 2005 Share Posted August 18, 2005 Not forgetting the Green and Blacks icecream of course - ready chilled source of dairy Quote Link to comment Share on other sites More sharing options...
Crooked Chicken Posted August 18, 2005 Author Share Posted August 18, 2005 Friday night - Chilli con Carne it is !!! with ice cream for pudding !! Quote Link to comment Share on other sites More sharing options...
Mel (& Paul) Posted August 19, 2005 Share Posted August 19, 2005 Anything sweet also helps - that's why Indians think we're mad for ordering lager with our curries - sweet milky drinks like lassi are good. So Green and Blacks ice cream is ideal - sweet and milky!!!! Quote Link to comment Share on other sites More sharing options...
Happymama Posted September 1, 2005 Share Posted September 1, 2005 I have one chilli plant growing on my kitchen windowsill, and about 25 chillies, ripening at the rate of around 3 a week. First one went into gravy last week, and it's magnificently hot. Mine are supposed to go red, it says so on the label, and as it's an F1 variety, it should be pretty reliable. My pepper is doing well, too, but the first one that went red had a hole in the bottom, so something got in. The second one is better made, and I have high hopes. PS chilli plants produce hot chillies in hot environments, the hotter the growth environment, the hotter the chilli! Quote Link to comment Share on other sites More sharing options...
