Cookaholics Bulletin Board

Our tomatoes were a bust this year, too. Way too much rain, not enough sun, and cool temperatures. Lots of tomatoes but by the time they ripen, the skin is so tough they are barely edible.

fitzie

My in laws tomatoes are a bit hit and miss too. The heirloom beefsteaks turned out well, but not as sweet as normal. Their Roma's were also not good. Mine also have really tough skin, mealy texture, and no sweetness or tomato flavor to speak of. We've had quite a few rainy days, so that's probably it.

So the weirdest update about my random chili plant is that it is now producing what I'm fairly certain are actually ghost chilis. I'm still getting the other 2 types as well.

I'm still waiting for taste tests, comparing all of these "different" peppers.

Well, I'm fairly convinced that the small smooth red ones are Thai birds eye chilies. They pack a kick, but they are not overpowering if used in moderation. I used one in our breakfast burrito this morning and while my nose was running a bit it was a good level of heat. I'd probably stick to one for a batch of salsa or maximum two. My plan is to harvest them and either freeze them or dry them. The larger rounder ones taste like a Fresno or jalapeño in heat level but don't have a lot of flavor. The ones that look like your ghost chillis aren't ripe yet and I don't think I'll try them. I value my tongue.

Neither has much fruitiness or flavor other than heat. The fatter ones maybe taste a bit Fresno-esque but aren't grassy like a jalapeño.

Here are pictures of my chili types, with the ghost chili included.

That is incredible that all of those different pepeprs come off of one plant! Even when I have started some seeds from an F1 hybrid, and gotten peppers totally different from the original plant, they were all the same (or pretty much so), though different ones are found on different plants.