These are the results of my attempts at growing chili peppers in northern Italy in 2003. I made a lot of mistakes, but learned a lot about growing peppers, which I hope to correct next year. I had some bad luck with the weather, but at least I ended up with enough of a crop to last me until next year. Here's a picture of what I have in my cantina.

Particulars:

The Habañero sauce is based on a recipe I found on the net called "Inner Beauty" style sauce. It uses a base of mustard and tropical fruit (I used mango and pineapple) with added curry, spices, and of course lots of habañeros. It tastes sweet at first, and then the sweat starts to roll down your forehead. It's a nice slow burn without totally searing your tastebuds. I made labels for the bottles to give as gifts - better picture here.

The Salsa Verde is a mild Mexican style sauce that uses tomatillos, jalapeños, cilantro and some other stuff. Used for green enchiladas, etc. Great flavor, but not searingly hot.

The Jalapeños and Cherry Peppers are pickled with a few slices of carrots, green onion, and garlic, and a dash of good olive oil .

The Amando peppers are an Italian variety, about 1/2" in diameter, and 6-7" long. They are fleshy like jalapeños, and at least as hot, if not hotter. Pickled as above, but with added red peppers of unknown name (similar to serranos).

© 2003 graffito studios - Milano