Chillies are always are fairly late to ripen in the Scottish climate even in a greenhouse, many types don’t ripen until October or later, but quite a lot of mine are ready now in early September. As usual I grew too many varieties to give them large pots, so most have been in 3 litre containers. The best performing varieties so far have been Aji Limon, Jamaican Red Hot and Rocato.
Aji Limon has very hot pods with a citrus tang and just four pods were sufficient to make several bottles of spicy yellow tomato ketchup with banana. There are dozens more on the plant so a big batch of yellow chilli jam is in the pipeline, if it works well I’ll post the recipe. This year the Aji Limon has been exceptionally good with really big fruit quite early.
The Jamaican Red Hot has also been early, not quite such a heavy cropper as the Aji Limon but a little goes a long way. I made a delicious dip with this chilli. Simply roast one with a sweet red pepper and chunks of courgette (I used nearly 1 kg courgette) and some unpeeled garlic cloves tossed in a little oil. After roasting for half an hour or so de-seed the chilli and pepper and peel the blistered skin off if it is very blackened, squeeze the creamy roasted garlic out of the skins, then mix everything together in a blender and season. Mix with some sour cream, scoop up with tortilla chips and enjoy, this is great way to use up courgette if you have a glut.
The Rocato chilli is absolutely dripping with lovely looking red pods, a huge number for such a small plant. I have not used any of these yet as I just enjoy looking at it, the foliage is exceptionally healthy looking and I think would be a perfect kitchen window sill plant as it is very attractive and fairly compact. A bit like a spreading bonsai tree but with big red fruit you can eat.
Some chilli plants have remained in one litre pots but even in these little containers they are producing well. Various cayenne types are ripening in these pots, perhaps the most impressive is an unknown type which I know simply as Turkey, because someone sent me seed they had come across while in Turkey. One little plant has about 25 pods, so a couple of these could provide 50 or so, that is about a years supply if you use one a week. It is a thin walled type which should dry easily meaning they would keep well for a long time, hung in a string perhaps. Self-sufficiency in chillies from just a couple of one litre pots is pretty good growing I reckon.
I have quite a few chillis in various pot sizes, still waiting to ripen in Northumberland, any idea how to over winter the plants if this is possible
I have had success over wintering chillies, not all will survive through to Spring but it is worth a try if you have space. You can certainly bring plants with nearly ripe pods into a bright spot in the house so that your chillies are not killed by frost just before fruit is ready.
Any plants you want to keep right through to next year should be pruned back to the main stem leaving short branches & buds. Keep it barely moist & not too far below 10C, then they may sprout into growth early next year. Fleece can help protect them during cold snaps, my Aji Limon chillies (Capsicum baccatum) were probably the most successful over wintered plants in a frost free outhouse, I believe most Capsicum annuum struggle into a second year.