Our #Hotsauce2023 has now been officially named and labeled. I present to you "Hell Awaits"!
After starting that habit with last year's "Highway to Hell" we've decided for good to stick with song titles as names ^^
And no, I haven't dared tasting it nor will I with a bunch of Carolina Reapers in there. My partner Dennis has told me however that it tastes quite fruity - before it hits you. He knows my limits and has told me to not try it. I trust his judgement 😂
Harvested some left over chillies on the weekend that finished growing while we were on vacation, dried them in the oven yesterday (some hours at 70°C with the door kept slightly open, I've put a food dehydrator on my wishlist 😬) and put them in the grinder.
So now we also have some hot chilli powder for seasoning again 😊
Tadaaaa! This is our #Hotsauce2023! 🥳
My partner describes it as very fruity with quite a punch (I have no tolerance and won't try it myself 😅). We still have to design and print some labels, and then many of those bottles will go out to friends and family 😊
Most of the chillies used we grew ourselves: Jalapeño, Tabasco, Cayenne, Lemon Drop and Carolina Reaper, all of which were planted in February, raised and harvested 3 weeks ago, then fermented in brine since.
Well, last year's yield with 666g was definitely better 😅 Some Habaneros and Tabascos are still hanging on the plants, but the Cayennes are over done and so I had to harvest today before I lose all of them. Will have to do a grocery run later anyhow (we've run out of garlic! 😱) and will pick up some more chillies there as well so we have around 1.5 pounds to do the next step towards the hotsauce, around 3 weeks of fermentation.
I just got indirectly reminded by @DJGummikuh that I haven't given a chilli update in a while.
They got babysit by @janinahimmen and husband over the past 3 weeks as we were on vacation & then couldn't pick them up again right away - they were in good hands though 👍
Will harvest either this weekend or next week as at least the Cayenne are really overdue. Not as many fruit as last year, but way more Reaper & a ton of Tabasco! If push comes to shove we'll add some bought ones 😉
First batch of hot sauce is done! I am working on a new recipe (my others have been strongly popular, judging by my site stats), and I made 4 litres of this today. It has #amaryllatomatillo and #sugarrushpeach #hotpeppers as a base, with peaches to make it taste like sweet and spicy pie.
I have a few tweaks for the next run, but am pretty satisfied with "entry level heat" sauce. I prefer mine spicier, but I think even my spouse can manage this one. 😂🤷♂️
Haven't done a chilli update in a while!
One lemon drop plant succumbed to heat and aphids, RIP. It wasn't very healthy to begin with however, so it wasn't that much of a surprise.
The rest is happily blooming or growing fruits 👍
Haven't given y'all a chilli update in a while! Lots of flowers, lots of fruits, and some bigger ones already as well!
Had some sunburn issues after moving the plants outside, but things are looking good all in all. A bit less bushy than last year however, let's hope the yield will still suffice 🤞
All 25 chilli plants are now repotted into their final homes and moved outside on the south facing balcony 😁
Started yesterday, but ran out of cocos coir for the final 4, so we had to do a quick run to the hardware store. The result of that is that four of them are now sitting in normal soil (couldn't get a coir brick), it will be interesting to see if that influences the results in any way.
I really need to find the time to move the chilli plants into their final pots and outside, the first Cayenne has already started flowering 😂
Gina Häußge
Melissa Dimock / refashionista