Hi everyone. It's so nice to be here. I got into growing chillies from a few years ago, from a single Bolivian Rainbow plant, to now, bit of an obsession.
I have two goals for this chilli growing hobby:
1. Make my own Chinese chilli oil
2. Breed a "nice" yellow chilli
Number one is simple. I love the stuff. The problems are, however, many: the takeaway shops never give enough with the orders, the oils are not sold in any quanties larger than those pesky tubs that leak. The recipe for these chilli oils seem to vary between different takeaway shops. Many look the part, but not all of them taste "right". I can only imagine that the recipe is some heavily guarded family secret, with or without some "secret ingredient" (LOL). I am now on a mission to grow my own chillies and make my own.
Number two is just a little dream of mine. I want it... bright yellow like a bell pepper, hot as a Naga, "subtle" like a Thai chilli, and none of that "sourness" which is so common in the average, everyday "hot sauce". As well as needing less sun and being able to ripen in my climate!
So, that's a little about me. My current line up includes some Congo Red Habaneros, a couple of Nagas, Fatalii Gourmet Jigsaw, Jay's Peach Ghost Scorpion as well as a few others.
I have two goals for this chilli growing hobby:
1. Make my own Chinese chilli oil
2. Breed a "nice" yellow chilli
Number one is simple. I love the stuff. The problems are, however, many: the takeaway shops never give enough with the orders, the oils are not sold in any quanties larger than those pesky tubs that leak. The recipe for these chilli oils seem to vary between different takeaway shops. Many look the part, but not all of them taste "right". I can only imagine that the recipe is some heavily guarded family secret, with or without some "secret ingredient" (LOL). I am now on a mission to grow my own chillies and make my own.
Number two is just a little dream of mine. I want it... bright yellow like a bell pepper, hot as a Naga, "subtle" like a Thai chilli, and none of that "sourness" which is so common in the average, everyday "hot sauce". As well as needing less sun and being able to ripen in my climate!
So, that's a little about me. My current line up includes some Congo Red Habaneros, a couple of Nagas, Fatalii Gourmet Jigsaw, Jay's Peach Ghost Scorpion as well as a few others.
from sunny South Florida! 
