I’ve been container growing exotic chiles in Chicago for over a decade. Its a hobby that started by mistake, to tell you the truth. I ordered some herb seeds from an online company many years ago, and they accidentally included their “Chile Variety Pack” which, to no surprise, was a collection of various chile seeds. The chiles in the collection were fairly common varieties you’d find in any good produce section: bell pepper, serrano, jalapeño, habanero, etc. But I planted them, tended them, and voila! a hobby was born.
After my first growing season I started thinking that it didn’t make much sense to grow the varieties I could buy at the local grocery store for 79¢ a pound. I wanted to trying cooking with chiles that I didn’t have access to locally. So I poked around online and quickly found access to a wide variety of exotic chiles. Chiles from Asia like Bhut Jolokia (Ghost Pepper), Red Kona, and Thai Dragon. Chiles from the American Southwest like Chimayo, Holy Mole Hybrid, Hermosillo, El Diablo and all colors of Habanero. Caribbean chiles like Scotch Bonnet, Trinidad Scorpion, and Jamaican Chocolate Habanero. African chiles like Pilli Pilli and Peri Peri. The Turkish Aci Sivri. The more I looked into it the more amazed I became at the enormous varieties of chiles there are around the world. So I ordered some different varieties that sounded interesting and ran with it. Over the years I’ve been able to successfully grow most of them in my Chicago backyard.
And where did I find these exotic chile plants. Two places. I get seeds from PepperJoe.com, and I get seedlings from ChilePlants.com. Full disclosure: I get no compensation or consideration from either of these two sites. I’m just calling them out because I think they’re great resources for chile lovers, and I selfishly want them to stay in business for a very, very long time.
Over the years I’ve used these chiles I’m grown extensively in my cooking. In hot sauces and BBQ sauces. I’ve dehydrated them and ground them for dry rubs. I’ve used them fresh in a variety of recipes. One particularly uncommon variety is the secret ingredient in my award winning chili. (N.B. That secret ingredient is firecracker pequin chiles, a prolific hot little Southwest number with a naturally smokey flavor. But you’ll have to grow them if you want them because you won’t find them any grocery store or vegetable stand.)
So 2016 is the year of the Tabasco for me. I’ve planted quite a few plants in the backyard with the intention of making some barrel aged Tabasco sauce in the fall. More on that later this year. Also growing Hawaiian Red Konas because the flavor profile sounds interesting. And Cherry Bomb Chiles, which my better half stuffs with cabbage and ferments, leaving you with a delicious sweet Italian chile stuffed with sauerkraut (I’ll talk her into letting me post that recipe at some point.)
No responses yet