Author Topic: Calabrian Chilis  (Read 1027 times)

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Offline Mmmph

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Calabrian Chilis
« on: August 26, 2013, 07:01:06 PM »
Been growing them all summer. Started late and this summer has been rather cool in SE NC.

I have eight plants and they're full up with multiple clusters of peppers. Here's a few pics.

I hope they mature before frost hits. I wanna make some chili oil!
Sono venuto, ho visto, ho mangiato


Offline TXCraig1

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Re: Calabrian Chilis
« Reply #1 on: August 26, 2013, 10:24:46 PM »
Is that these: http://www.growitalian.com/pepper-picante-etna-97-109/

That's one of the ones I grew, and they look just like mine. I was surprised with how small they are.
Pizza is not bread.

Offline Mmmph

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Re: Calabrian Chilis
« Reply #2 on: August 27, 2013, 09:01:44 AM »
Yep, Etna peppers. They're pretty cool.

Hopefully, I can overwinter these and enjoy an earlier, larger crop next season.

I have one other plant from the same packet that's a "Sport".
It has peppers the size of large serranos or small jalapenos.
Two to Three inches long and they don't grow in clusters.

Size? Yes, many are a bit small. Examining the Tutto Calabria chilis, they seem pretty close in size.

All my plants are grown with Espoma Garden Tone fertilizer, supplemented with compost, fish emulsion and kelp.

I also make sure my peppers (and tomatoes) have a surplus of Ca and Mg (Dolomitic Lime and Epsom Salts).
Ensures good strong stems, and nice leaves for photosynthesis for feeding and shading the fruits.
Sono venuto, ho visto, ho mangiato

Offline Mmmph

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Re: Calabrian Chilis
« Reply #3 on: October 21, 2013, 02:06:16 PM »
Well, it's harvest time at Villa Incognito. One and a half pounds of Calabrian chilis from 8 plants. Going into a cool oven to start them drying before pickling.

Pics;

1. A specimen plant
2. 1.5lb of washed pepperoncini ready to start drying.
Sono venuto, ho visto, ho mangiato

Offline TXCraig1

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Re: Calabrian Chilis
« Reply #4 on: October 21, 2013, 03:06:23 PM »
What do you plan to do with them after drying?
Pizza is not bread.

Offline Mmmph

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Re: Calabrian Chilis
« Reply #5 on: October 21, 2013, 03:28:36 PM »
Something like this:

Ingredients :
-  700 gr hot peppers
- White vinegar to taste
- Salt to taste

- Sunflower oil 75%
- Extra virgin olive oil 25%

- Glass jars airtight
- Basil leaf for bottom of jar


Clean the chilis, and put them in the sun (or cool oven) to dry. When they are ready (leathery but not too dry, must not crumble! ), pierce them one by one with the tip of scissors or paring knife.
 
Place chilis in large jar and add the white vinegar and salt. Let them rest a few days. Sterilize glass jars, fill with chilis and submerge completely in heated oil. Seal tightly and let them rest until cooled. Refrigerate.
Sono venuto, ho visto, ho mangiato

Offline TXCraig1

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Re: Calabrian Chilis
« Reply #6 on: October 21, 2013, 04:15:51 PM »
Please let me know how they taste vs. the commercial ones.
Pizza is not bread.

Offline Mmmph

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Re: Calabrian Chilis
« Reply #7 on: December 07, 2013, 10:16:02 AM »
I forgot to post up early results.

Five 8 oz jars of Calabrian chilis.
Scheduled to open the first jar 1/1/14.
Sono venuto, ho visto, ho mangiato