A hot, habanero relative, with a great taste. C. Chinense from St Lucia, with a Scoville rating of 200,000-300,000. Very sought after variety.
Goats Weed (C. annuum) from South America 20,000-40,000 SHU.
Goats Weed Pepper. A rough, harsh taste when fresh. If dries and ground into a powder i is literally out of this world.
Paper Lantern (C. chinense) 350,000-400,000 SHU.
A Habanero relative. Very hot, but easy to grow.
Fatalii White (C. chinense) 400,000 SHU.
The white variety of the well respected Fatalii. It’s actually more of a cream colour, but hey.
They come complete with little stingers, more often found on the various Scorpion peppers.
Hot, but flavoursome.
Bahamian Goats Pepper (C. chinense) from the Caribbean. SHU ?
What a cracker! Great taste and heat as you would expect from Barhamas.
Slowly the pods are getting bigger and the hauls heavier.
Today’s haul. The toms are starting to ripen up nicely.
Bahamian Chilli and Ginger Jam Preserve.
I made this again, today. I really recommend it. It’s based on Nigella Lawsons recipe, with added Ginger.
150 grams long fresh red chilli peppers (deseeded and cut into 4 pieces)
150 grams red peppers (cored, deseeded and cut into rough chunks)
1 kilogram jam sugar
600 ml cider vinegar
A thumbs sized portion of fresh ginger
You will need 6 x 250ml / 1 cup sealable jars, with vinegar-proof lids, such as Kilner jars or re-usable pickle jars.
Sterilize your jars and leave to cool.
Put the cut-up chillies into a food processor and pulse until they are finely chopped. Add the chunks of red pepper and pulse again until you have a vibrantly red-flecked processor bowl. Repeat with the Ginger.
Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring.
Scrape the chilli-pepper mixture out of the bowl and add to the pan. Bring the pan to the boil, then leave it at a rollicking boil for 10 minutes.
Take the pan off the heat and allow it cool. The liquid will become more syrupy, then from syrup to viscous and from viscous to jelly-like as it cools.
After about 40 minutes, or once the red flecks are more or less evenly dispersed in the jelly (as the liquid firms up, the hints of chilli and pepper start being suspended in it rather than floating on it), ladle into your jars. If you want to stir gently at this stage, it will do no harm. Then seal tightly.