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Chilli Growing Equipment
Chilli Plants & Seedlings
Extreme Heat Products
Powdered Dried Chillies
Author: Tony Freeman
25 Jul 2014, 10:19
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This is probably the most well known of chillies. Very versatile with medium heat, fruits 3" long. Ideal for nachos, stuffing for 'poppers', salsas and general cooking. Normally available Mid July to the end of November.
These are thick & fleshy fruits about 6 inches in length. They are ideal for chopping finely into salads, stuffing with cheese or grilling. Normally available Mid July to the end of November.
Thick & fleshy with a medium heat - about 3 inches long. Picked yellow. Ideal for cooking, salsa or stuffing with cheese. Normally available Mid July to the end of November.
This variety originates from Peru. About 4 inches long, yellow then red. They are medium to hot with a distinctive citrus taste. Good in light dishes such as fish or chicken. We sell these chillies 'yellow' in the early season and red later in the year. The citrus flavour is also very nice in a fresh salsa.
Recipe1: Chop 1 Aji chilli very finely and sprinkle into a chicken stir-fry and cook-in for a few minutes.
Recipe2: Salsa - Chop 1 Aji chilli very finely and add to chopped tomatoes, chopped coriander leaves and a squeeze of lemon.
Heat: MEDIUM to HOT
These are larger than normal cherry chillies and very thick fleshed, very much like a plum tomato. These are one of our favourites, hotter than normal cherries, great for stuffing with cheese and a wonderful flavour. Normally available late July to the end of November.
Mild, solid & fleshy up to 7 inches long. This is one of the most common commercially grown chiles in New Mexico and is aso known as Hatch Chile. It is often grilled by the roadside and sold in "trunk loads" in New Mexico, unfortunately we don't grow quite enough to do that here.Normally available late July to November.