I’m really into cooking so I’ll be putting up recipes and tipps on the culinary use of hot peppers on this page. For now, here’s a little slideshow of some dishes I’ve prepared with my balcony-grown pods.
When my balcony harvest was at its peak in mid September 2012, I did some good picking and took a good load of what I’d gotten over to MrSchtief for a hot-sauce cooking session. We came out with four very different varieties that night, and had some silly name-ideas that really convey the kind of relaxed and funny spirit this cooking session was carried by. We ended up with a sweet-savoury BBQ sauce called “Okey Smokey”, a sweet-tart/tangy one based on orange-juice, fennel, apricots and various Peruvian peppers called “Andes Candy”. Plus a savoury-yummy “Perky Jerky” Jamaican style and the very fruity/fresh/tart but nonetheless superhot “Twanged Tang”, based on lemon juice, cucumber, apple, pomelo plus some fresh Cornish Naga.