Jalapeño cheese

Browsing through pictures from the vacation. This is how happy we were when we found a Jalapeño Cheese in a Norwegian food store :-)

It was actually quite good. Haven't looked for it in our food stores here, but I wouldn't be surprised if I find it here as well...

Keep it hot!
  Mats

Last day in July

Hi!

It's been a while. I think that it's quite a paradox. Most of the chile pepper blogs are very active during the early season, when seeds are put in soil, and when plants are repotted and so on. (That includes me as well...) But, when the real action occurs. When the chile peppers are picked, eaten and used in cooking - the blog activivity is low. Isn't that funny?

Anyway, this last day in July, I will give an update :-) It's been a good year, and we have picked many peppers. The most productive ones are the one the I call the Brazilian Small Red Hot. I don't know the real name. When I got it from Brazil, it was a small annuum. Now it's not so small anymore. It's quite hot, but no special taste. An all-purpose variety.

Another variety with ripe pods is the Chocolate Scotch Bonnet. The plant is totally destroyed from the winds earlier this year. But there are some pods on it, and I'm really looking forward to eating them! On the picture, you see a broken branch.

 

This one that I call Orange Chinense Brasil, is from seeds that I got in Brazil last autumn. It's a small chinense. Looks like a tiny habanero. Haven't tasted it yet. Maybe tomorrow :-)

Wishing you all a great summer!

   Mats

Happy Midsummer

I was hoping for my annuum from Brazil to turn red. But I'm still waiting. I'm not sure how much the temperatures matter for the pods to ripen. We're having a cold midsummer, so it won't be the heat that makes these pods red... :-) For the moment, we're having 12 degrees C...

Anyway! We're going to have a hot midsummer. But in another sense. :-)

Wishing you a great weekend!
   Mats

Aci biber sosu

My Turkish is not so good, but I think this translates to Hot Pepper Sauce :-)

I got this sauce from my friend Mikael, who was in Istanbul a while ago. I'm used to the Mexican and Brazilian hot sauces, but this one was a little different. I enjoyed the distinct and peppery taste. It was hot, but not too hot.

Now I need to figure out in which cooking it fits best. A nice task!

Hot regards,
  Mats

Annuum from Brazil

Well, usually I'm crawling on the balcony with my macro lens. The Sunday was filled with sunshine, and I felt a little lazy...

So here is my no-name annum from Brazil, that I call small red hot... It's full with flowers and pods that I soon will start turning red. It looks like a really nice one. Really looking forward to sampling one of the ripe pods.

Maybe for Midsummer. Just a couple of days left :-)

Wishing you a hot week!

Regards,
  Mats

Trying to fix a chinense with a plaster

Good morning!

We have had a couple of days with really strong winds. It's been a thriller to see how the plants almost lie horizontally in the wind. I expected more "victims" than the two broken plants, that I ended up with.

Yesterday we tried to fix the broken chinense with a plaster. A technique that worked last year. But since the winds continued all through the day, I guess it never got a chance to heal. So this is how it looked this morning.

As you see, not a major problem. It's more a technique for fixing broken plants, that I wanted to share with you. Sometimes it works, sometimes not.

Today is a new beautiful day :-) So - I'm wishing you all great Sunday.

Regards,
  Mats

Lunch

Perfect on crisp bread!

It is really such a luxury to be able to pick ripe peppers from the balcony. 

In case you have missed it :-) Dedo de moça is a favorite of mine. I picked two ripe ones from the overwintered plant. Saving a few for next weekend. There will be a gap until this years chiles will be ripe, so I better not eat them all right now.

The peru yellow is also a nice one. Not so hot, but really great just as it is.

Hot regards,
  Mats