Stringing Chillis

Fantastic... how hot are they and what do you use them in?

Hi Sal. I haven't found out their rating on the SHU (Scoville Heat Units), the official measurement tool for the heat of chillis. All I can tell you is that I have never before bitten into a chilli and felt as if my lips were on fire and swelling up, as happened when I decided to try out one of these small fiery demons. I use these in many ways: in salsa dips, chilli con carne, date and tomato chutney, chilli-infused oil, to name a few. Only one chilli is required in most of them.

Looks good, David

Thanx, Wohli, how are yours going?

The Cayennes are ripening well, and the Jalapenos are reblooming and putting on a new burst of fruit, I have harvested 2 1/2 gallon bags of Jalapenos so far, so they are the most prolific, now I am leaving a few to ripen to red, just so I can have a few. I found an interesting cheesecake recipe that used candied red Jalapenos I think I'll try.
Have had the first harvest of Tomatillos, got about 3/4 of a gallon. They are still putting on fruit, I'm not sure there will be time to get them ripe before frost.
The eggplant have done just fair, but were very tasty, AND yet again the watermelons were a disappointment. 4 very small fruit only.
I am getting stuff cleaned up and ready for fall and winter crops, This year I have purchased the materials for a small poly greenhouse and my hubby and son are working on it now. I hope to have salad greens all through the winter. YUM!

Wow, well done, Wohli! Hope you enjoy that greenhouse, it's going to be well-used, I'm sure.