Cherry tomatoes, bell peppers, jalapeños, cerranos, and poblanos straight out of the garden.
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I’d love to talk about food security, farming for distros or anything else, small garden solutions, container gardening etc. Tryna bring some activity to this community!

  • BoneDemonBoofer
    OP
    2·
    11 months ago

    I’d say pull them and let them ripen to your liking indoors, picking them early and often encourages more growth. If you have too many, you can always dry them, sugar them, or grind them for chili flakes!

    • CriticalResist8A
      3·
      11 months ago

      I’ll try that! That plant (well, there’s around 11 stems I think, I really didn’t expect that the seeds would take so well) was grown last year and gave me 2 peppers last summer, and then survived winter inside near a window, so worst case scenario I get some chillis as I would have normally and then wait next year for more.

      Is there a special process to ripen them once picked?

      Thanks for the advice!

      • BoneDemonBoofer
        OP
        2·
        11 months ago

        I’ve heard you can leave them in a brown paper bag on a window sill to ripen them more quickly, but to be honest with you, I just leave them in a hanging basket with the rest of the chilis and that does it for me!

        I’ve never successfully over wintered any of my pepper plants so that’s amazing!

        • CriticalResist8A
          31·
          11 months ago

          I’ll try a few things then, probably leave them on a plate behind the window and see if the sun helps.

          I believe they might be GMO lol, I was also surprised at how well they’re faring

          • BoneDemonBoofer
            OP
            2·
            11 months ago

            Nice! What kind of chilis are they, btw? Allot of chilis can be roasted green as well if you don’t want to wait. You can throw them on a burner till the outside is scorched and pop them in a zip lock or Tupperware container with a tight fitting lid. The hot air steams them and then the skins peel right off. They’re amazing in allot of dishes but my favorite is green chili cheddar cornbread.

            • CriticalResist8A
              1·
              11 months ago

              I’m not sure what they are, the seeds are from Thailand and they’re just called “chilli peppers” on the packaging (but it’s not like I got them hastily thrown into a bag, they’re from a big manufacturer in the original packaging). They’re small but otherwise have the J-shape of a chilli pepper. They have 2 peppers out of 3 on the front lol, which for Thailand means they must be suitably spicy. I tried the two I got last year and they taste really good, can’t wait to try them again this year.

              I might try your technique! So roast them in a pan (no oil I imagine), then seal in a tupper and microwave?

              • BoneDemonBoofer
                OP
                1·
                11 months ago

                Nice! If they are the very thin Thai chilis, it might be too much hassle, but this method works with any green chilis. Traditionally, it’s done over a fire but you can set the chilis directly on the stove burner.You want to blister and fully blacken the skin of the chili. From there, it goes directly into a zip lock or Tupperware container. You leave it sealed for 30 seconds or about a minute or so. The steam coming from the chilis in the container is enough where the skins peal right off no microwave or extra steps needed. You can do the same thing for roasted red peppers as well.

                • CriticalResist8A
                  2·
                  11 months ago

                  Thanks a bunch for your help, I’ll definitely try this out, the result seems perfect.