My First Chilli Plant. This variety is the first chilli plants I grew at home, and it's a cracker! From seed, it is very eager and quickly develops a well proportioned bush - typically 50-60cm tall.Melon-tasting Fruit. The fruit develops early, and is typically used in its 'green' colour (a creamy-yellow in this case). The fruits do ripen to an amazing sunset-orange in time, but I like to keep them busy by picking the fruit as it reaches full size - this will encourage more fruit to set. Fully-grown fruits are about 7-8cm and conical.
Good for Pickling & Salsa. The fruits flesh is very think, with a flavour that reminds me of melons. The chillies are medium-hot and are traditionally used for pickling or salsa. I have pickled these fruits sliced in half length-wise with good results. Another good use for these chillies is to cut a slit in them, stuff with cheese and bake or grill - yummy!
Developed by the University of California. The variety 'capsicum annuum var. annuum Santa Fe Grande' was developed by Paul Smith of the University of California in the early 1960's. Santa Fe Grande is thought to be synonymous with the Caloro and Caribe. Cascabella is a similar variety, but with smaller fruits. Fresno produces a very similar fruit, but the fruit is green turning bright red.
2 comments:
I'm sure they're delicious when pickled, so PLEASE give us the recipe!
Jay - here's the one I use, but there are plenty of others out there:
I like to use white-wine vinegar for this:
Remove the stems, slice or puncture the peppers, and stuff then into a clean jar. Mix equal parts of water and 5% white-wine vinegar and add 100g of sugar for every Ltr of vinegar. Stir the mixture and bring it to a boil in a pan - poor the boiling mixture over the peppers to cover them and seal the jar. I usually leave them for a few weeks.
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