Chilli is a UK word referring to the plant I think. Mark, correct me if I'm wrong.
Chili is Californian for a stew made of beef (usually), beans and ground chile powder.
Chile is Californian for the pod on the pepper plant. Or a country in South America shaped like one.
This post is about chiles. Chiles grow for me. In pots. I don't know why, but they are so dependable unlike, say, tomatoes or eggplants. Only vegetables I have now are peppers and chard.
|Poblanos in May|
What I find so fascinating is that Mark in the UK many miles and degrees of latitude away has chiles, too. In pots as well.
What I don't understand is why they (and tomato trusses) won't ripen. Is it because of cold, day length or what? I lack knowledge here. They have flowers.
Mine will last until about December or in one case come back next year. Most are not blooming at the moment, but that is heat check and when it cools off a bit more, flowers will form. The nights this week are around 75 which is very warm for SoCal; days are between 95 and 100, not unusual at all for this time of year. Presently it is 94F or 34C at 9:30 am PDT. It is not chilly.
First, pictures of the planters. One plant has grown so large it wilts daily. Not enough soil to hold enough water in the pot, but most are OK.
They are staked with bamboo and tied with zippers
There must be hundreds of varieties of chile peppers.
At one time mine all had tags but they have disappeared, maybe sunk down in the boxes.
|Serrano, the mountain chile, a perennial that produces year-round and is hot when red and shriveling like this one.|
The kind of peppers I prefer are neither bells nor the kind that is dried and ground. They are very flavorful like the kind that is dried, yet meaty like the bells. I sort of soft fry them until tender. The skins differ; some are tough and you have to remove the skin from your mouth like an olive pit and some are tender and you can eat the whole thing.
|Nu-Mex 6-4 now and in April. It has returned for the second year. My favorite.|
|Six Alarm organic mild pepper variety pack ortega/paprika/poblano, not labeled individually|
|Don't know. It came in the mix of ortega/paprika/poblano. I don't think it is any of those.|
|The flesh of the one on the left is delicious. The one on the right is all skin.|
The early ones were Nu-Mex 6-4, serrano, and
Six Alarm organic mild pepper variety pack ortega/paprika/poblano. The ones I bought later were improved Nu-Mex: Joe E. Parker, Suave Orange, and Hatch Red. You can tell I like Nu-Mex varieties. It is the Hatch chile grown in New Mexico.
|Nu-Mex Suave Orange|
Numex Suave OrangeHabanero with just a bit of heat. Distinctive fruity flavor and aroma of a habanero with only a hint of pungency. Compared to Habanero, the avg. 2¼" fruits are slightly larger, plumper, more wrinkled, and ripen to a bright yellow-orange (contrasting Habanero's orange). The tall, strong, upright plants have a high yield potential. Relatively early for an habanero.
Uh ... not so in my experience. No heat. No taste. Very thin flesh. This is the one that wilts daily because it it too big for the pot. Very vigorous, very productive, if you have room. I will not grow it again, because there are better tasting ones that don't hog space and water.
|Could be Joe E. Parker. Don't know.|
|Hatch Red, I think. Excellent flavor, thick flesh, tender skin.|
1. Scrambled eggs and peppers. Melt the peppers in oil until tender. Add eggs. Scramble. Serve.
A cultural note: here in East LA the eggs are not scrambled before hand and the cores are not taken out of the chiles. This is to show your restaurant customers that the eggs and chiles are authentic, not canned or dried. The cooks are very proud of the way they make rellenos which are best eaten at a restaurant. My favorite burrito is rice, nobeans, chile relleno (a poblano stuffed with melty cheese like jack) and green pork chili (chile verde).
2. Laghman sauce for noodles. Any kind of peppers, onion, tomatoes and lamb over noodles to soak up the sauce; if you don't make your own noodles, use something like udon.
3. Denver green chili. Just pork, onions and lots of green chiles with potatoes or flour tortillas. The simpler, the better. Leave out the ground chile powder and tomato paste. It should NOT be red.
Forgot to change the camera setting to macro. Camera thinks it's sunset.