Had to go out to the patch this arvo and pick some silverbeet, kale, basil and chillies for tonights spag bol. Thought i'd take a pic of chillies i picked scotch bonnies and choclate habernero's.
Normally in the hotter months the bonnies are bit bigger and fatter but due to the colder temps they are backing off a bit. Still have a got heat to them and make a chicken curry "taste sweet man" (as my dad would say).

Must be a nice patch you got out there! looks great

very nice!!!

Theres the Scotch bonnies.

Mmmmmm chilli. A friend bought a bottle of Trinidad Scorpion chilli sauce from the Royal Easter Show last year. Threw it on some pizza hut slices while drunk. Spicy!

Ill save some for the 17th.

Yep i spend a lot time out in the patch and it rewards me after all my hard work.

Man Trinidad Scorpion sauce sounds hot!!

those brown/green chillies look mighty dangerous! did you grow them from seeds or did you get a plant form somewhere?

Wow, cool... Ummmm, hot!

Hey Tarin not a bad selection!I've got some" yellow jamacian"scotch bonnets seedlings,red sevillias and a few others we should trade some seeds some time!the yellow jamacians sound all nice and freindly but.....

Sounds good Col.

I grew these up to last year Bhut Jolokia, but they were just too bloody hot! I got the seeds off a Indian friend and even he stop using them. We tried cooking with them but propably added too much and you could hardly breath in the kitchen. they use to be the hottest but the Trinidad Scorpion has taken the title.

http://en.wikipedia.org/wiki/Naga_Bhut_Jolokia 

I know it's been said before but...... man the 'Trinidad Scorpion' sounds sooo bad ass, right up Col's alley. (so to speak)

The Bhut's will blow your head off, i've been told that in parts of India they rub these on their fences to keep elephants away.

LOVE EM

We grew those haberneros earlier

they are a bugger to dry - but I bought one of those dehydrators off ebay
We dry em and flake em.
Keep for months in the fridge. We take a small jar when we eat out.
Sick of asking for chilli at restauants and getting rubbish. BYO is the answer.

We also chop em up and fry em and stick them in oil
If you do a 50-50 mix with those colourful sweet capsicans.

Red wine, olives fresh bread and chilli


there was a thread I started a few years ago on chilli
Will see if I can find it

here it is

http://forums.aussieveedubbers.com/viewtopic.php?tid=52949&page=1#pid496536 

More picked today so i'll bring some on Sunday.

The yellow ones are new and i'm not sure of their type, from memory they came from a Trindad dude thats mates with the old man

more of the yellow, good size as welll.

I think i just came across the name of the yellow

"Congo Trinidad"
Species: Chinense
Origin: Trinidad
Heat: 10

The local name for the habanero type chile peppers in Trinidad is the 'Congo Pepper'. This pepper is the extra large habanero and significantly larger and more ribbed than the average red habanero. The plants produce a large number of pods with intense heat ripening to red after 80 days.

Yep - these are the ones that are a bugger to dry

BLOODY HOT - sweet with oil.

Sounds like I'll have to try and do some chilli oil. Wonder if the oil would spice my bug up a bit

I tried but way to hot for me Matt. Even when we tried to cook with them it's hard to stand around the pot with out your eyes watering. These days i like a bit of sting but not a major arse burning

More picked today so i'll have a fair bit to bring on Sunday!

Pics Tarin....or there are no chilli's.

Thought i'd put a call out and see if kombibob still alive!

ha ha funny you should say that, i am currently crying like a school girl!!!!
was chopping up some of your chillies to add to a stirfry and forgot about the residue on my fingers, 10 minutes later after going for a piss!!!!!!!
put it this way my old fella has never been so clean and its still getting worse!! damn you and your evil devil chillis.

classic

so don't eat the yoghurt at your house then !!

yoghurt...didn't think of that