Whereas a lot of nationalities love chillies incorporated with their dishes like the Chinese, Thais, Indians and a lot of other Asians, Jamaicans and some Africans, there is a demographic in the Philippines that loves chillies too, the Bicolanos. Outside them are Filipinos making their own pickled chillies or picking one or two in the backyard at mealtimes to be eaten raw or mixed with sauce dips.
Having a different variety in our backyard in bloom weeks ago, neighbours and friends have been eyeing them, awaiting to ripen. I personally am keeping an eye on them as I want to bring a handful when i leave the country.
First, they start off as pearly white to slightly greenish color, and with that as a base color, lavender spots start to appear all over. They then go back to being pale yellow, then becoming totally purplish in color. One might think that it will stop here? Errr no, this will be followed by orangy color to red...
To enjoy one, the waiting is over once they've turned red, that's when one can enjoy its' chilliness, whether it's raw or pickled.
See the pearly white to greenish ones?
Then purplish.
The orange ones are almost ready.
According to my brother, for people who aren't keen to have it so spicey, the orange color apparently is just mild. I still have to try it to know what am saying. For now, I am enjoying these changes in color as they mature.
Any Jamaican will probably love to have the reds ones as anything less spicey is bland. Jellof rice is very spicey for me, is this African?
How hot do you want yours?