One way to keep in touch with those chiles we love is to overwinter some
indoors that were planted in containers. EVERYONE can grow some chiles
with the container approach. Even Condo & Apartment dwellers. If you
didn't plant some peppers in containers this year you may want to plan
on it in 2001. Even if you have a large garden, if you want to increase
your chile production, or diversify your success rates give it a try.
I like 5 gallon containers the best. 3 gallon containers are fine for
smaller varieties.
When you are ready to bring your Chiles indoors prune back the plants. Smaller, bushier varieties overwinter best. Water them every two weeks and spray once monthly with 2 tbs. of epsom salt in a spray bottle with water. You should fertilize monthly as well. Keep in mind the goal is not to have robust growth, but to keep them semi-dormant and get a jump on production next spring when you put your Hot Pepper plants back into the garden after the last expected frost date.
I receive lot of mail on what to do with a large crop of chiles. We've
froze them, dried them and made some awesome hot sauces with them. I
just created a new Hot Sauce recipe I'd like to share with you. It's
delicious!
You can use dried peppers, just rehydrate them overnight in water.
You can use frozen peppers or of course fresh peppers. Don't have any
left? Buy them at the store.
You can improvise this recipe to your liking. This sauce is more like a
paste to spoon out of a wide mouth jar.
Keep in mind, homemade Hot Sauce makes wonderful Christmas presents.
'Pepper Joe Jammin Yammin Hot Sauce' ==================================== -24 Jamaican Peppers (or any type you'd prefer) -large sweet potato (or 4 carrots) -2 large cloves of elephant garlic (or 10 regular) -whole large onion -1 lime (squeeze out juice) -1/2 cup of apple cider vinegar -2 tbs. olive oil (optional) -2 tbs. of balsamic vinegar (optional) -1 tsp. salt -1 tsp. sugar -1 tsp. white pepper -1 tsp. dry mustard (or 3 tsp. of wet mustard) -1 tsp. tumeric
O.K. Gang, get out that blender. Blanch your Chiles in boiling water for a minute and toss into blender. Boil Onion, Garlic and Sweet Potato (cut in slices) until tender with a fork. Toss in. Then toss in all
