Second Year of Growing Chilis

First Year: Lessons Learned

My journey into chili growing started with Bhut Jolokia seeds, and let’s just say the first attempt wasn’t as fiery as I’d hoped. A few mistakes:

• Started too late: Timing is everything.
• Intermediate repotting: I replanted seedlings in medium pots before moving them to their final ones, which stunted their growth.
• No fertilizer: A rookie mistake, and the plants paid for it.

The result? Fruity chilis with almost no heat—barely hotter than store-bought ones.

Second Year: Carolina Reapers, A Spicy Comeback

This time, I refined my process, and the results were exactly what I hoped for! The plants were over twice the size, and the peppers had the intense heat I wanted.

My Chili-Growing Process:

1. Timing: Start seeds about a month before overnight temps consistently stay above 10°C.
2. Germination:
   Place seeds in a moist (not wet) paper towel in a dark room.
   Keep towels damp; seeds should sprout in 7–10 days. (Not all will germinate.)
3. Soil Prep: Mix 50% sand and 50% potting soil.
4. Planting:
   Place sprouted seeds tail-down in small pots.
   When plants reach ~5 cm, transplant into large pots with the same soil mix.
5. Watering: Water regularly but avoid standing water.
6. Outdoor Transition: Move plants outside once nighttime temps stay above 10°C. Ensure full sun exposure during the day.
7. Fertilizing: Add fertilizer every two weeks.

New Problem: Too Many Peppers

With a bountiful harvest, I had more peppers than I knew what to do with. Outside of drying them, here are two great ways to preserve and use excess chilis:

Prik Nam Pla (Classic Thai Condiment)

A versatile seasoning that pairs well with almost any dish.

Ingredients:

• Thai chilies (Carolina Reaper), chopped/thinly sliced
• Shallots, thinly sliced
• 30 ml fish sauce - soy sauce works as substitute
• 10 ml lime juice
• 1 clove garlic, thinly sliced or chopped (optional)
• Sugar (if the fish sauce isn’t already sweetened)

Directions:

1. Combine chilies and fish sauce in a small bowl.
2. Add garlic and shallots.
3. Mix in lime juice (1 part lime juice to 3 parts fish sauce).

Fermented Chili Sauce (Sriracha Style)

Perfect for spicy lovers who want a tangy, complex flavor.

Ingredients:

• 450 g pepperoni
• 50 g Thai chilies (Carolina Reaper)
• 10 g salt
• 2 garlic cloves
• Optional: ginger

Directions:

1. Roughly chop chilies.
2. Blend chilies and garlic in batches.
3. Transfer to a mason jar and mix in salt.
4. Ferment at room temp for 7 days, keeping the jar sealed. Release pressure daily if using a screw-top jar.
5. Blend the mixture into a fine paste. Optional: strain for a smoother texture.
6. Adjust with sugar to taste and store in glass containers.

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