Chilli Chirps
@chillichirps.bsky.social
I grow things. Often chillies. And make things. Often sauces.
London, UK
London, UK
...And that's the patio. This lot should keep me busy for a while.
November 19, 2025 at 4:53 PM
...And that's the patio. This lot should keep me busy for a while.
❄️-2°C tonight, so that which was outside has to come in.❄️
This is from the two remaining plants on the plot; would have been a bounty if we'd had mid/late summer sun. As it is, my amarillos will have to make a verde ferment.
Now I need to stash these somewhere so I can clear the patio...
🌶️🌱
This is from the two remaining plants on the plot; would have been a bounty if we'd had mid/late summer sun. As it is, my amarillos will have to make a verde ferment.
Now I need to stash these somewhere so I can clear the patio...
🌶️🌱
November 19, 2025 at 3:24 PM
❄️-2°C tonight, so that which was outside has to come in.❄️
This is from the two remaining plants on the plot; would have been a bounty if we'd had mid/late summer sun. As it is, my amarillos will have to make a verde ferment.
Now I need to stash these somewhere so I can clear the patio...
🌶️🌱
This is from the two remaining plants on the plot; would have been a bounty if we'd had mid/late summer sun. As it is, my amarillos will have to make a verde ferment.
Now I need to stash these somewhere so I can clear the patio...
🌶️🌱
Mystery Chilli #2 is no closer to being named, but it does keep producing. Here are the latest pics, and I'm still keen on suggestions. Not as hot as the brain strain, but stupid-hot all the same. Looking forward to diluting it into a sauce, as it's too spicy to actually taste otherwise.
November 17, 2025 at 10:05 PM
Mystery Chilli #2 is no closer to being named, but it does keep producing. Here are the latest pics, and I'm still keen on suggestions. Not as hot as the brain strain, but stupid-hot all the same. Looking forward to diluting it into a sauce, as it's too spicy to actually taste otherwise.
I'm a real fan of these Green Trinidads: very little heat, but an incredible flavour that marries sweet fruity notes to a broader, vegetal pepper taste. They make a cracking jam, but I'll chop these and lightly sauté in olive oil & salt to make a magic condiment that defies convention. 🌶️🌱
November 17, 2025 at 9:00 PM
I'm a real fan of these Green Trinidads: very little heat, but an incredible flavour that marries sweet fruity notes to a broader, vegetal pepper taste. They make a cracking jam, but I'll chop these and lightly sauté in olive oil & salt to make a magic condiment that defies convention. 🌶️🌱
Ready for the fryer. Almost. Still a bit of dipping and coating to be done.
Top is cannellini bean, chorizo and beetroot, bottom is the classic cheese, cream cheese and crispy bacon.
Both were 😚👌
🌶️🌱🍽️
Top is cannellini bean, chorizo and beetroot, bottom is the classic cheese, cream cheese and crispy bacon.
Both were 😚👌
🌶️🌱🍽️
November 6, 2025 at 10:33 PM
Ready for the fryer. Almost. Still a bit of dipping and coating to be done.
Top is cannellini bean, chorizo and beetroot, bottom is the classic cheese, cream cheese and crispy bacon.
Both were 😚👌
🌶️🌱🍽️
Top is cannellini bean, chorizo and beetroot, bottom is the classic cheese, cream cheese and crispy bacon.
Both were 😚👌
🌶️🌱🍽️
Mammoth Jalapeno poppers last night, half in the classic style, half filled with refried been and chorizo. Also a whole roasted rocoto stuffed with special fried rice.
🌶️🌱🍽️
🌶️🌱🍽️
November 6, 2025 at 11:46 AM
Mammoth Jalapeno poppers last night, half in the classic style, half filled with refried been and chorizo. Also a whole roasted rocoto stuffed with special fried rice.
🌶️🌱🍽️
🌶️🌱🍽️
Chipotle update: I think they've done their thing, and they look like gemstones as the light passes through them.
Very pleased, and can't wait to use them 😊 🌶️🌱
Very pleased, and can't wait to use them 😊 🌶️🌱
November 3, 2025 at 9:22 PM
Chipotle update: I think they've done their thing, and they look like gemstones as the light passes through them.
Very pleased, and can't wait to use them 😊 🌶️🌱
Very pleased, and can't wait to use them 😊 🌶️🌱
Chipotle experiment.
Flying a bit blind on this, hoping the stovetop smoker on a low hob will provide enough heat to dehydrate without cooking. Also, removed the seeds to help with the drying. 🌶️🌱
Flying a bit blind on this, hoping the stovetop smoker on a low hob will provide enough heat to dehydrate without cooking. Also, removed the seeds to help with the drying. 🌶️🌱
October 31, 2025 at 8:35 AM
Chipotle experiment.
Flying a bit blind on this, hoping the stovetop smoker on a low hob will provide enough heat to dehydrate without cooking. Also, removed the seeds to help with the drying. 🌶️🌱
Flying a bit blind on this, hoping the stovetop smoker on a low hob will provide enough heat to dehydrate without cooking. Also, removed the seeds to help with the drying. 🌶️🌱
Meanwhile, in Wales...
October 28, 2025 at 6:55 PM
Meanwhile, in Wales...
This noble false widow, Steatoda nobilis, had two distinguishing features:
1: She was the biggest I've seen by a country mile, fast, sure-footed and genuinely impressive.
2: She was outdoors, unlike her many cousins who are gumming up our house with their insanely tough & extensive webs. #ukwildlife
1: She was the biggest I've seen by a country mile, fast, sure-footed and genuinely impressive.
2: She was outdoors, unlike her many cousins who are gumming up our house with their insanely tough & extensive webs. #ukwildlife
October 23, 2025 at 9:12 PM
This noble false widow, Steatoda nobilis, had two distinguishing features:
1: She was the biggest I've seen by a country mile, fast, sure-footed and genuinely impressive.
2: She was outdoors, unlike her many cousins who are gumming up our house with their insanely tough & extensive webs. #ukwildlife
1: She was the biggest I've seen by a country mile, fast, sure-footed and genuinely impressive.
2: She was outdoors, unlike her many cousins who are gumming up our house with their insanely tough & extensive webs. #ukwildlife
Yeah, it's the maddest thing; I've a couple of small green rocotos that went the same way - maybe still in the fridge waiting till I get a green ferment going - and a couple more jalapenos which I ate.
Ah yes, spot of mould on the damaged bit, but otherwise intact. It's kinda surgical 🤷
Ah yes, spot of mould on the damaged bit, but otherwise intact. It's kinda surgical 🤷
October 23, 2025 at 8:00 PM
Yeah, it's the maddest thing; I've a couple of small green rocotos that went the same way - maybe still in the fridge waiting till I get a green ferment going - and a couple more jalapenos which I ate.
Ah yes, spot of mould on the damaged bit, but otherwise intact. It's kinda surgical 🤷
Ah yes, spot of mould on the damaged bit, but otherwise intact. It's kinda surgical 🤷
Many of the predators have slowed up or gone to ground, and the pests are ascendent. This has happened to a few Jalapeños and Rocotos now, and it's got to be slug or a snail. But it's very different to the chomping pattern I normally see.
Anyone else had similar?🌶️🌱
Anyone else had similar?🌶️🌱
October 23, 2025 at 7:17 PM
Many of the predators have slowed up or gone to ground, and the pests are ascendent. This has happened to a few Jalapeños and Rocotos now, and it's got to be slug or a snail. But it's very different to the chomping pattern I normally see.
Anyone else had similar?🌶️🌱
Anyone else had similar?🌶️🌱
I'm trying to fix the Hot Peppers feed by migrating it to Graze. The entire community there has been really helpful, but there are weird things that come from having emojis as search terms. So I've set up another test. Here's a pic of Capsicum flexuosum to see if the🌱🌶️ gets picked up.
October 21, 2025 at 9:42 PM
I'm trying to fix the Hot Peppers feed by migrating it to Graze. The entire community there has been really helpful, but there are weird things that come from having emojis as search terms. So I've set up another test. Here's a pic of Capsicum flexuosum to see if the🌱🌶️ gets picked up.
True. And while I'm lacking a few of my standard faves, I've got a bunch of random superhots I never expected.
October 18, 2025 at 9:21 PM
True. And while I'm lacking a few of my standard faves, I've got a bunch of random superhots I never expected.
I called a few more in today. Mostly Jalapenos, Aji Amarillo, Berbere Brown, Green Trinidad, and the still unidentified Mystery #7 & Mystery #2.
Mystery #2 looks like it's AI generated, but it's definitely real. Shiny like burnished bronze, the colours seems to cycle with the angle and the light 🌶️🌱
Mystery #2 looks like it's AI generated, but it's definitely real. Shiny like burnished bronze, the colours seems to cycle with the angle and the light 🌶️🌱
October 18, 2025 at 9:05 PM
I called a few more in today. Mostly Jalapenos, Aji Amarillo, Berbere Brown, Green Trinidad, and the still unidentified Mystery #7 & Mystery #2.
Mystery #2 looks like it's AI generated, but it's definitely real. Shiny like burnished bronze, the colours seems to cycle with the angle and the light 🌶️🌱
Mystery #2 looks like it's AI generated, but it's definitely real. Shiny like burnished bronze, the colours seems to cycle with the angle and the light 🌶️🌱
"But when the second Rocoto arrived, it was as big as an apple!" 🌶️🌱
October 18, 2025 at 7:59 PM
"But when the second Rocoto arrived, it was as big as an apple!" 🌶️🌱
Sometimes the colours on this RH Lilac chilli are hard to believe. 🌶️🌱
October 18, 2025 at 7:48 PM
Sometimes the colours on this RH Lilac chilli are hard to believe. 🌶️🌱
On most Saturdays I volunteer to help kids learn to code. Sometimes I run my own course, on HTML & CSS. So it was for this half term, and here's what I steered the kids toward making. 🌶️🌱
October 11, 2025 at 9:04 PM
On most Saturdays I volunteer to help kids learn to code. Sometimes I run my own course, on HTML & CSS. So it was for this half term, and here's what I steered the kids toward making. 🌶️🌱
Here's that achar then. DeCayenne on the left, Buena Mulata on the right. I've also got a half full jar which I'll open first, but I don't want to touch it until at least a fortnight has passed. 🌶️🌱
October 11, 2025 at 8:59 PM
Here's that achar then. DeCayenne on the left, Buena Mulata on the right. I've also got a half full jar which I'll open first, but I don't want to touch it until at least a fortnight has passed. 🌶️🌱
A mixed bunch of Buena Mulata, prepped to make a pretty spicy chilli achar. Not sure how it's going to work out, but my usual green chilli stock hasn't done well enough to make a jar's worth.🌶️🌱
October 9, 2025 at 8:38 PM
A mixed bunch of Buena Mulata, prepped to make a pretty spicy chilli achar. Not sure how it's going to work out, but my usual green chilli stock hasn't done well enough to make a jar's worth.🌶️🌱
I took a good haul off this Buena Mulata the other day, but it still looks crazy as a Christmas tree. Quite a small plant, despite the 20 litre pot, making it a clear winner in the harvest:plant-size contest.🌶️🌱
September 30, 2025 at 7:21 PM
I took a good haul off this Buena Mulata the other day, but it still looks crazy as a Christmas tree. Quite a small plant, despite the 20 litre pot, making it a clear winner in the harvest:plant-size contest.🌶️🌱
At last, my first Rocoto!
They were a total no-show last year, yet this year's plant is laden.
Very late, but being so big and fleshy they take a while to ripen. This one, the size of a generous tomato, weighs 50g, whereas the big Fatalii I posted earlier weighed only 5 👀
#pubescens 🌶️🌱
They were a total no-show last year, yet this year's plant is laden.
Very late, but being so big and fleshy they take a while to ripen. This one, the size of a generous tomato, weighs 50g, whereas the big Fatalii I posted earlier weighed only 5 👀
#pubescens 🌶️🌱
September 27, 2025 at 9:02 PM
At last, my first Rocoto!
They were a total no-show last year, yet this year's plant is laden.
Very late, but being so big and fleshy they take a while to ripen. This one, the size of a generous tomato, weighs 50g, whereas the big Fatalii I posted earlier weighed only 5 👀
#pubescens 🌶️🌱
They were a total no-show last year, yet this year's plant is laden.
Very late, but being so big and fleshy they take a while to ripen. This one, the size of a generous tomato, weighs 50g, whereas the big Fatalii I posted earlier weighed only 5 👀
#pubescens 🌶️🌱
Fatalii at sunset.
These are beautiful looking peppers, and tasty, but like all my chinense this year, they're coming through too slowly to make a single variety sauce. They'll add to the mix though, and I'll try for more next year
These are beautiful looking peppers, and tasty, but like all my chinense this year, they're coming through too slowly to make a single variety sauce. They'll add to the mix though, and I'll try for more next year
September 27, 2025 at 8:26 PM
Fatalii at sunset.
These are beautiful looking peppers, and tasty, but like all my chinense this year, they're coming through too slowly to make a single variety sauce. They'll add to the mix though, and I'll try for more next year
These are beautiful looking peppers, and tasty, but like all my chinense this year, they're coming through too slowly to make a single variety sauce. They'll add to the mix though, and I'll try for more next year
Colour range of ripening Buena Mulata chillies, unripe nearest, ripe farthest. 🌶️🌱
September 24, 2025 at 12:51 PM
Colour range of ripening Buena Mulata chillies, unripe nearest, ripe farthest. 🌶️🌱
These fruity volcanoes really look the part in all their red hot knobbliness. 🌶️🌱
September 23, 2025 at 8:25 PM
These fruity volcanoes really look the part in all their red hot knobbliness. 🌶️🌱