First Year: Lessons Learned
My journey into chili growing started with Bhut Jolokia seeds, and let’s just say the first attempt wasn’t as fiery as I’d hoped. A few mistakes:
- Started too late: Timing is everything.
- Intermediate repotting: I replanted seedlings in medium pots before moving them to their final ones, which stunted their growth.
- No fertilizer: A rookie mistake, and the plants paid for it.
The result? Fruity chilis with almost no heat—barely hotter than store-bought ones.
Second Year: Carolina Reapers, A Spicy Comeback
This time, I refined my process, and the results were exactly what I hoped for! The plants were over twice the size, and the peppers had the intense heat I wanted.
My Chili-Growing Process:
- Timing: Start seeds about a month before overnight temps consistently stay above 10°C.
- Germination:
Place seeds in a moist (not wet) paper towel in a dark room.
Keep towels damp; seeds should sprout in 7–10 days. (Not all will germinate.) - Soil Prep: Mix 50% sand and 50% potting soil.
- Planting:
Place sprouted seeds tail-down in small pots.
When plants reach ~5 cm, transplant into large pots with the same soil mix. - Watering: Water regularly but avoid standing water.
- Outdoor Transition: Move plants outside once nighttime temps stay above 10°C. Ensure full sun exposure during the day.
- Fertilizing: Add fertilizer every two weeks.
New Problem: Too Many Peppers
With a bountiful harvest, I had more peppers than I knew what to do with. Outside of drying them, here are two great ways to preserve and use excess chilis:
Prik Nam Pla (Classic Thai Condiment)
A versatile seasoning that pairs well with almost any dish.
Ingredients:
- Thai chilies (Carolina Reaper), chopped/thinly sliced
- Shallots, thinly sliced
- 30 ml fish sauce - soy sauce works as substitute
- 10 ml lime juice
- 1 clove garlic, thinly sliced or chopped (optional)
- Sugar (if the fish sauce isn’t already sweetened)
Directions:
- Combine chilies and fish sauce in a small bowl.
- Add garlic and shallots.
- Mix in lime juice (1 part lime juice to 3 parts fish sauce).
Fermented Chili Sauce (Sriracha Style)
Perfect for spicy lovers who want a tangy, complex flavor.
Ingredients:
- 450 g pepperoni
- 50 g Thai chilies (Carolina Reaper)
- 10 g salt
- 2 garlic cloves
- Optional: ginger
Directions:
- Roughly chop chilies.
- Blend chilies and garlic in batches.
- Transfer to a mason jar and mix in salt.
- Ferment at room temp for 7 days, keeping the jar sealed. Release pressure daily if using a screw-top jar.
- Blend the mixture into a fine paste. Optional: strain for a smoother texture.
- Adjust with sugar to taste and store in glass containers.