My SUPER CHILI PEPPER plant has been putting out way more peppers than I can use, so I’ve just been chucking them in the freezer. I currently have 40–50 of them, and I think there are probably 25 more on the bush. I’d say we’re nearing the end of Round 2 harvesting, and wouldn’t you know it, the dang plant has started putting out flowers AGAIN. California’s got to cool off at some point, right?
I’ve been thinking that maybe I’d make some really killer-diller hot pepper jelly with them (to be served with the world’s largest block of cream cheese). I’ve had people suggest vinegar hot sauce as well. SUPER CHILI PEPPERS (it just feels right to spell it in all caps) clock in at 50,000 Scoville units, according to this chart, on the same level as Cayenne or Tabasco peppers.
I’ve been really happy with this plant! I might try to transplant it from its basket to the ground for next year. Apparently both peppers and eggplants are perennials, so I could try and keep the basket around, but I have a feeling the root systems are already fighting for space, given the size of the plants vs. the size of the basket. The SUPER CHILI PEPPER plant is pretty, with lots of little white flowers. Of course the eggplants are pretty too, with their lovely purple flowers. I’m going to have to make a decision soon about what to do with them, I think.
Someday it will turn cold. Someday it will rain.