#chilli peppers

[lovertm]

vegetable earrings by wolfandmoon

[jillraggett]

Plant of the Day

Tuesday 29 October 2024

In the shelter of this cool glasshouse the fruits of Capsicum baccatum var. pendulum 'Bishop's Crown' (chilli peppers) are still ripening. These fruit have a crisp texture, sweet flavour and only a mild pungency with a Scoville rating of 5,000–30,000, which is less heat than a jalapeño.

Jill Raggett

[its-where-the-wild-things-are]

[wonderful-emoji]

could you do a chili pepper board? ty

[scr4n]

🍕🔥.

[tinykittygardencat]

luv her cobra peppers

[standinmyworld]

[littlefleamart]

(source)

[nymphlil]

me and my boyfriend listen to the Chili Peppers 🌶🎶

[neolateral]

Study in gouache of red chilli peppers 🌶️.

[highsummonermercar]

美味しかった

[greencheekconure27]

That was a bad idea 😂🤦‍♀️🌶️🌶️🌶️

[its-where-the-wild-things-are]

[askwhatsforlunch]

Piment (Chilli Sauce)

My Dad loves Piment, a very hot and spicy chilli sauce he's added a spoonful of which to many, many meals since his childhood. Usually, he's been making it, from his mum's recipe --my Grandmother also used to make Petit Piment for Jules and I when we were little! But since I had grown these beautiful Chillies myself, I also wanted to make the condiment. And I'm glad to say that Dad approves!

Ingredient (makes):

1 1/2 tablespoon sunflower oil

1/2 onion

4 beautiful Garden Chillies 

1 thumb-sized piece fresh ginger

1 large garlic clove, minced

In a medium saucepan, heat sunflower oil over medium-high heat.

Peel and finely chop onion, and add to the saucepan. Cook, stirring often, 3 minutes until softened.

Thinly slice Garden Chillies, and stir into the saucepan. Cook, 1 minute more.

Peel and grate ginger, and add to the saucepan, along with its juice. Fry, 1 minute more, then, reduce heat to medium.

Stir in minced garlic. Cook, another couple of minutes, until Chillies are well-softened.

Spoon mixture into a small electric chopper, and blitz until very finely chopped.

Spoon into a small glass jar, and cover with sunflower oil.

Keep Piment in the refrigerator, adding a little oil on top when using to prevent spoiling, up to six months.

Piment is an excellent, if very, very hot condiment, to serve with grilled meat, fish and vegetables, rice or onto noodles...

[goodfoodcollective]

[newguyontheblock]

Chilli peppers.