I thought a garden chat and photo thread would be a good idea.
This way, we have a space to share current pictures and discuss dandelions and other plants.
This way, we have a space to share current pictures and discuss dandelions and other plants.
haydee schrieb:
What do you do with outdoor peppers and chilies? From tomorrow, night temperatures are only expected to be around 5°C (41°F) and daytime well below 20°C (68°F).
Harvest? Cover them? Do nothing?I have a recipe for green peppers/chilies. If you harvest early, it’s a good idea to make a green paste. I made some on Saturday, and it tastes very good.My green sauce is much tastier than the one made from red peppers 🙂
It’s called Sriracha sauce—can be found on Google under Toastenstein.
I made it using a kitchen machine and only had 350 g (0.77 lbs) of chili peppers. Regular chilies also work. You can add bell peppers to make it milder.
Chop all the ingredients and cook them with the vinegar and sugar for 10–15 minutes. I also added some salt. Cook uncovered, maybe longer if needed. Then pour into small jars that have been rinsed in hot water, and so on. For me, no need to boil the jars afterward; turning them upside down creates a vacuum.
My red sauce (I also have a simple recipe with very little sugar) is much spicier...
I also processed green bell peppers separately with parsley into a pesto with olive oil. However, I would recommend consuming that quickly due to its moisture content.
haydee schrieb:
@ YPG Oh please give me the recipe.
It’s called Sriracha sauce—can be found on Google under Toastenstein.
- 500 g hot chili peppers (about 1.1 lbs)
- 100 g cane sugar (about 0.22 lbs)
- 6-8 garlic cloves
- Half a bunch of parsley
- 200 ml apple cider vinegar (about 7 fl oz)
I made it using a kitchen machine and only had 350 g (0.77 lbs) of chili peppers. Regular chilies also work. You can add bell peppers to make it milder.
Chop all the ingredients and cook them with the vinegar and sugar for 10–15 minutes. I also added some salt. Cook uncovered, maybe longer if needed. Then pour into small jars that have been rinsed in hot water, and so on. For me, no need to boil the jars afterward; turning them upside down creates a vacuum.
My red sauce (I also have a simple recipe with very little sugar) is much spicier...
I also processed green bell peppers separately with parsley into a pesto with olive oil. However, I would recommend consuming that quickly due to its moisture content.
@Climbee The bell peppers/chilies/peperoni are planted directly in the garden bed, not in pots. Since I rarely water them manually, their roots have grown quite deep. Digging them up to repot is probably not an option.
@ypg Thanks. It’s probably a mix of peperoni (almost as mild as bell peppers) and chili (which will balance it out).
@ypg Thanks. It’s probably a mix of peperoni (almost as mild as bell peppers) and chili (which will balance it out).