Harvest Festival

The other half has been busy harvesting in the greenhouse …

jalapeno chillies

He’s also been busy with a needle and thread, making these jalapenos into a ristra. Handily, we only just used the last of our last dried jalapenos a few weeks ago. Each snipped-off chilli left a stem behind, like a tally of spicy meals. I was quite sad to see it go so we’re giving this one a little helping hand by hanging it next to the woodburner, in the absence of the Rayburn.

chilli ristra

Anyway, what with the drying walnuts (how long do walnuts take to dry, anyone?), our hearth now looks as if we’re ready for Santa, assuming Santa is up for a little Mexican cuisine alongside the more traditional offerings.

woodburner with drying chillies

The jalapenos were actually mostly not that hot, although every so often you’d get a zinger. I’d got into the habit of chewing on a seed whenever I chopped one up, to gauge whether or not to add the seeds to whatever I was cooking. But the Fresno chillies are another matter as I discovered when I tried the same trick and almost had to dunk my head in the water butt. There’s lots of those too …

Fresno chillies

Fresno chillies. Do not muddle up with jalapenos

And, after a slow start, the tomatillos are going strong. Not so strong as the first year we grew them, when I ended up leaving bags of them on people’s doorsteps, but strong enough. They’re pretty tasty and tangy but not the most versatile of ingredients – it’s no coincidence that when you start to google tomatillo recipes, the fourth suggestion is ‘tomatillo recipes not salsa’ (the first hit is a recipe for salsa…)

tomatillos in fridge drawer

Time to make some salsa verde, then.


6 Responses to Harvest Festival

  1. Charles says:

    This year my jalapeño were very hot if you left the seeds in they were pretty nuclear. I picked some and they were too hot for even experienced chilli addicts. Very nice without the seeds though. I am still fine tuning the pickling process though.

  2. disgruntled says:

    They do seem to be extremely variable

  3. We have just harvested a huge crop of Scotch Bonnets that my partner grew from seed, saved from shop-bought chillies. Yet to try one to see how true they’ve grown. I’m expecting it be a bit like Russian Roulette! We’re planning to make a chilli sauce and then to dry the rest. Your hearth certainly does look very festive ;).

  4. disgruntled says:

    Apparently the little white striations are a sign of how hot they are as they’re a mark of stress and stress is what makes chillies hot.

  5. Holy cats, that’s one phallic pepper, lol. But I have to say, those peppers look every bit as good as the ones at the supermarkets here in Playa del Carmen. Nice job!

  6. disgruntled says:

    All the other half’s work …

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