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Guindilla Peppers.

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  • #1

    Guindilla Peppers.

    I had 3 of these on my 1 plant that i have grown this year. I added all 3 of them to a chicken dish i made (with onions, tomatoes and sweet peppers) and it was literally FAR to hot. I thought Guindilla's were meant to be mild? I removed most of the seeds but there was still a few left in.

    Any ideas as to why it was SO hot? I had to literally remove them from the dish before i could continue eating as i was literally on fire.
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  • #2
    I had a quick gooooogle scoot and they do vary from mild to hot. It also depends what sort of heat tolerance you have when it comes to chilli's.

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    • #3
      ^^^^yep, what SP has said ..even under watering can make a huge difference to the heat. Lesson learnt taste a bit raw next time before you use them

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      • #4
        I did let the soil dry out. These are the first peppers with any heat I have grown. Lesson learnt I have to say, i will try a nibble before adding too many lol. I still have them in a small bowl in the fridge. I wonder what I can do with them now as they're cooked.

        I must be more careful next year as I'm planning my first year of growing chilli's.
        Last edited by Scoot; 20-09-2016, 09:18 PM.

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        • #5
          You could slice and bung them in the freezer?

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          • #6
            I was thinking of maybe blending them into some sort of paste that i can add in little bits to dishes in future (Not the whole lot like yesterday). Then freeze the paste.

            Any ideas?

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            • #7
              Originally posted by Scoot View Post
              I was thinking of maybe blending them into some sort of paste that i can add in little bits to dishes in future (Not the whole lot like yesterday). Then freeze the paste.

              Any ideas?
              Why not fry up some onions, carrots and sweet peppers, add some vinegar and when cooked add the guindilla and blitz all in a blender..voila!!
              I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives....


              ...utterly nutterly
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              • #8
                Originally posted by Tripmeup View Post
                Why not fry up some onions, carrots and sweet peppers, add some vinegar and when cooked add the guindilla and blitz all in a blender..voila!!
                Do you add vinegar after you've finished cooking?

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                • #9
                  Originally posted by Scoot View Post
                  Do you add vinegar after you've finished cooking?
                  No, add it to the saucepan when cooking
                  I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives....


                  ...utterly nutterly
                  sigpic

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                  • #10
                    Originally posted by Tripmeup View Post
                    No, add it to the saucepan when cooking
                    How long will this last for stood in the fridge once it's all blended and ready?
                    Last edited by Scoot; 21-09-2016, 05:13 PM.

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                    • #11
                      I wouldn't keep it longer than 3 or 4 days especially as your peppers have already been cooked.

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                      • #12
                        Scoot I don't taste them raw just in case... I chop a bit off and then taste my finger. If that's spicy then I know not to get carried away

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                        • #13
                          Originally posted by Scarlet View Post
                          I wouldn't keep it longer than 3 or 4 days especially as your peppers have already been cooked.
                          I'll make a paste i think then. With onions, carrots, sweet peppers and the few Guindilla's. that way i can freeze them into little blocks and then use each block as and when.

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                          • #14
                            Originally posted by vixylix View Post
                            Scoot I don't taste them raw just in case... I chop a bit off and then taste my finger. If that's spicy then I know not to get carried away
                            I know now haha. I won't just be chucking them in without checking like i did with these.

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