On Saturday, we had our first harvest of our Ghost chilli for this year, as many were now orange/red in colour. This is very great timing as the last batch of chilli we harvested and blended has nearly been fully consumed; the flavour of that chilli just keeps us coming back for more – even with that intense burning sensation in the mouth. Hopefully the 2 surviving Ghost chilli plants will continue to grow and over-winter well in our conservatory.
Now after pouring the chilli into these pots, there was still a small amount of chilli left on the blender container. Not one to waste the chilli, my wife and I decided to add some of home-made tomato and basil soup into the container and extract as much of the chilli into the soup as we could. That proved to be a big mistake, as the soup was so spicy HOT!!! that neither of us could finish it; my wife also had to drink quite a fair amount of milk to ease the burning. That’s how hot the chilli is. But we love it.