September Chilli Fest

I'll confess that I'm slightly pitying of anyone who doesn't like chillies. In my book, that's like saying 'I prefer my food to taste quite ordinary, I don't really like making it a bit more interesting'. Chillies don't have to be hot to make a difference in food, they can add fruitiness, spice or simply an unidentifiable tang that just adds a bit of pizzazz to everyday flavours. Tomato and mascarpone pasta sauce? Throw some chopped hot cayenne in there! Stir fry or pad thai? Whack a scotch bonnet in it! Courgette fritters? A couple of bulgarian carrot chillies will add some zing!
My chilli rollcall this year is as follows: Hot Cayenne, Peruvian Chinense, Scotch Bonnet, Razzmatazz, Numex Twilight, Lemondrop and Bulgarian Carrot. The latter 3 are new to me this year, the others I've grown at least once before.
Chillies have a long growing season, so most were sown back in February and March. I get the best results keeping them in the greenhouse and it means I can prolong the ripening through to October if I'm lucky.
Most of my harvest will be added to the freezer so we have an all year round supply. If I have a real bumper crop I may dry some to grind down for chilli powder or make a small batch of chilli jelly.

Scotch bonnets

New flowers on the Razzmatazz plant

Hot cayenne ripening in the sun

The changing colours of the Numex Twilight