G'day everyone!
Early this year I planned on cultivating 7 different chili plants. Well only 3 grew out but holy moly did those grew well and 2 produced so much I didn't even know where to put them anymore

1st plant was the odd supermarket chili:
purchased some to use and saved some seeds not caring about F1 or something like that. And they grew just amazingly well
ended up with 10 adult plants, 5 on my small balcony (2,50m x 1,27m) much too close to each other in a long window container (1mX0,2mX0,2m) all crammed together. But with the balcony facing south (northern hemisphere) it got really hot in summer and they had the premiere place in the first row on the front so they got sun from rise to set-> those produced over the season about 2kg which is a huge amount considered the circumstances
but I had to water 2-3 times a day...
The other 5 went to the garden of a good friend of mine, which turned out to be our shared garden, so they kind of came back to me. They ended up in a small greenhouse and he'll did those produce
over the season surely up to 6kg and some are still hanging on the last plant 

->> those turned out to be hotter than expected to be from store bought "mild" ones but nothing one can't handle (except my fiancé but ge can't handle chili in anyway, so...
) fruits about 5-10cm long
2nd plant that was also very pretty to look at was a Numex variety:
3 seeds sprouted and I kept all of them in a 3L Container together. Beautiful little bush that was
really fell in love with it. Tasted good as well but with each a size of just 1-3cm, one of them was as hot as one of the first ^ from above
in both cases it was always 1 chili per frying pan/pot (still plenty enough to make my fiancé sweat
) got about 1kg from those plants
3rd was/is the Jalapeno early:
that didn't work as well as the others but the seeds didn't sprout at first and then where 2 month late, but now I took the plant inside and it's still producing and ... well. Those are so hot... I can't eat them
fruits have a size of 3-6cm and are much more fleshy than the others. There're just about 9 hanging on the plant. Had a 1mm slice of the point of the first red one on my toasted sandwich
and he'll 


that bite shot through my mouth like a bullet... not repeating that again. Luckily I have two good volunteers, I mean friends, that really like hot'n spicy chili so they are not going to waste anyway.
No Pic of that one sadly
but what did I do with the pile of the first two?
● about 5 kg I gave fresh to my volunteers, I mean friends
○ about 1kg I used myself fresh
■ the rest got chopped and cooked and I did my very own hot sweet'n'sour chili sauce:
-Chili's chopped roughly (with seeds and all, just took the green stuff off and saved some seeds)
-about 3l of water
-2 soupspoons of white vinegar
-10 soupspoons of sugar
Cooked everything for 30 min and used a mixer/blender to break it down a but more.
Divided it in 2 parts.
added
-curcuma and a Indian curry powder to one part
-Paprika powder to the other (mainly for the color, to better differentiate between the two)
-Added some starch to both to make it a bit thicker
-And filled it boiling hot in pre prept glasses and voilà
We had a little taste test of that endeavour today at our barbecue
Verdict: potent, but good, but had to be mixed in with some curry Ketchup, not even my volunteers, I mean friends, ate it just by itself


That's for that. What do you do with your chili?
Cheers
Early this year I planned on cultivating 7 different chili plants. Well only 3 grew out but holy moly did those grew well and 2 produced so much I didn't even know where to put them anymore


1st plant was the odd supermarket chili:
purchased some to use and saved some seeds not caring about F1 or something like that. And they grew just amazingly well

ended up with 10 adult plants, 5 on my small balcony (2,50m x 1,27m) much too close to each other in a long window container (1mX0,2mX0,2m) all crammed together. But with the balcony facing south (northern hemisphere) it got really hot in summer and they had the premiere place in the first row on the front so they got sun from rise to set-> those produced over the season about 2kg which is a huge amount considered the circumstances

The other 5 went to the garden of a good friend of mine, which turned out to be our shared garden, so they kind of came back to me. They ended up in a small greenhouse and he'll did those produce



->> those turned out to be hotter than expected to be from store bought "mild" ones but nothing one can't handle (except my fiancé but ge can't handle chili in anyway, so...


2nd plant that was also very pretty to look at was a Numex variety:
3 seeds sprouted and I kept all of them in a 3L Container together. Beautiful little bush that was



3rd was/is the Jalapeno early:
that didn't work as well as the others but the seeds didn't sprout at first and then where 2 month late, but now I took the plant inside and it's still producing and ... well. Those are so hot... I can't eat them







No Pic of that one sadly
but what did I do with the pile of the first two?
● about 5 kg I gave fresh to my volunteers, I mean friends
○ about 1kg I used myself fresh
■ the rest got chopped and cooked and I did my very own hot sweet'n'sour chili sauce:
-Chili's chopped roughly (with seeds and all, just took the green stuff off and saved some seeds)
-about 3l of water
-2 soupspoons of white vinegar
-10 soupspoons of sugar
Cooked everything for 30 min and used a mixer/blender to break it down a but more.
Divided it in 2 parts.
added
-curcuma and a Indian curry powder to one part
-Paprika powder to the other (mainly for the color, to better differentiate between the two)
-Added some starch to both to make it a bit thicker
-And filled it boiling hot in pre prept glasses and voilà

We had a little taste test of that endeavour today at our barbecue

Verdict: potent, but good, but had to be mixed in with some curry Ketchup, not even my volunteers, I mean friends, ate it just by itself



That's for that. What do you do with your chili?
Cheers
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