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#chilies
fieriframes · 10 months
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[We have the tomatoes, the onions, the garlic, the chilies, and everything transitory—the knower and the known.]
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brattylikestoeat · 6 months
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dduane · 8 months
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YAY, the windowsill Habaneros have started budding!! …I was starting to wonder what was going on with these guys. :)
(sigh) These aren't the white Habs I was originally after (for illustration purposes as much as anything else). Those can wait till next year. But historically these—a standard Capsicum annuum x chinense from Unwin—have grown well on the windowsill of our south-facing kitchen window. So we'll see how they do this year. @petermorwood's been missing having homegrown Habs available...
(immediately runs off elsewhere online to shop for liquid plant fertilizer...)
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Calabrian balconies 🌶️😂
Calabria, Italy
Follow us on Instagram, @calabria_mediterranea
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matantamado · 9 days
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Colors in the light: red
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strathshepard · 9 months
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askwhatsforlunch · 7 months
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Coconut Sea Bass and Tomato Bake
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Creamy, fragrant and spicy, this delicious Coconut Sea Bass and Tomato Bake (inspired by a New York Times recipe) makes a lovely dinner on a chillier and wetter September week night!
Ingredients (serves 3):
3 beautiful sea bass fillets
1 tablespoon Chili and Herb Oil
1 thumb-sized piece fresh ginger
1 large garlic clove
1 heaped teaspoon ground turmeric
1/3 red hot chili pepper
1/4 teaspoon salt
1 heaped tablespoon honey
3/4 cup coconut milk
3 just ripe tomatoes, rinsed
a pinch of salt
a little Chili and Herb Oil
a small bunch fresh Chervil or Cilantro, to garnish
Preheat oven to 220°C/425°F.
Place sea bass fillets in a baking dish. Drizzle generously with Chili and Herb Oil, and rub gently all over the fish. Set aside.
Peel ginger and grate into a medium bowl. Peel garlic, and grate it in, too.
Add turmeric, and thinly slice in red chili pepper. Add salt and honey. Finally, stir in coconut milk, mixing until well-blended. Set aside.
Halve tomatoes, and arrange the tomato halves all around the fish fillets. Season with salt and drizzle with Chili and Herb Oil.
Finally, pour in turmeric coconut cream over the sea bass fillets.
Place in the middle of the hot oven, and bake, at 220°C/425°F, 25 to 30 minutes.
Serve Coconut Sea Bass and Tomato Bake hot, topped with Chervil.
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ceruleanmindpalace · 11 months
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The chilies are growing! The new batch is still in small pots waiting to grow enough to go in a bigger one. This variant is called Bolivian Rainbow and they are a mild variety. The first picture is from a plant from a few years ago.
Unfortunately, the Trinidad Scorpion Yellow seeds did not sprout, probably because they were too old. They were part of my brother's legacy (this word is probably not the best choice, but....) He was a scoville hunting maniac when it came to chilies and made arms-grade chili sauce for us to enjoy. Yellow scorpion were my favourite variety of his collections because of their unique taste, so I am a bit sad they didn't sprout - also because chilies will forever be linked to him in my mind.
So, we'll grow only the rainbow chilies this year, because they look pretty and are a reminder of him. Maybe I will put one of the plants on his grave.
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culinaryplating · 8 months
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Peruvian peppers
Rocoto chile, aji limo, aji amarillo, aji panca, charapita, charapon
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jonahcarter · 1 month
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Pork - Garlic Lime Bacon-Wrapped Shrimp This is a quick and easy appetizer or main dish focusing on a garlic lime marinade and thick slices of peppered bacon wrapped around green chilies and shrimp. This recipe works exceptionally well on an indoor grill.
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hansonhaleigh · 2 months
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Asian - Malaysian Beef Rendang First browned in a shallot, ginger, and lemon grass paste and a mixture of freshly ground coriander, cumin, and nutmeg, the bite-size pieces of beef are cooked in coconut milk until tender.
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fieriframes · 2 months
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[Got some cinnamon, dried chilies, star anise, some black peppercorns, and these precious things. Let them bleed, let them wash away. These precious things.]
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burnscigsx-x · 1 year
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I’m ready for the remake
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dduane · 11 months
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Today's local news
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Seriously, I've been watering these things for two weeks now and was starting to wonder if they were all dead, infertile due to very advanced age (I planted some that came from LoneStarCon 2 in 1997: hope springs eternal...), or hors de combat due to being over- or under-watered.
But that seedling there is a Habanero (Capsicum chinense) , from a relatively new package (last year sometime...) of Unwins habs. So we'll see how it (hopefully, along with its companions) gets on.
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lickboobspwnnoobs · 10 months
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When you get right down to it, chilies are just really swollen and very spicy ovaries
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tenpolegardener · 11 months
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Summer in the garden
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Planting up marigolds, peppers and chillies in self watering pots
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