Chilli Numex Twilight

[Daisy]

I grew some Chilli Numex Twilight plants in the polytunnel and they are massive, lots of different coloured chillis, I'm well impressed. Is this an ornamental chilli or can i eat them, I lost the packet!  ;D

[Daisy]

[redimp]

It's an ornamental but you can eat em. :)

[jonny211]

Pssst don't tell teacher but when I was at B & Q I 'tested' one of these straight off the plant before buying... yes you can eat them and yes they're hot!

[redimp]

Pssst don't tell teacher

You just have ;D

[Robert_Brenchley]

I wonder whether 'ornamental' chilis are really any more than a way of selling the things to non-chili eaters.

[MrsKP]

I grew these last year and still have plenty in the freezer !

;D

[Barnowl]

They overwinter well if you can keep them indoors.

[Joolieeee]

going to make sweet chilli sauce with mine. Yum :)

[RobinOfTheHood]

Recipe please.   :)

[frogdoctor]

yes recipe please  :-*

[Daisy]

Thanks everyone, I'll harvest some and leave some on the plant overwinter, they look so pretty!

[paulinems]

can i have recipe to please

[redimp]

How about this one:

Thai Sweet Chilli Sauce.
Thai sauces have a distinctive flavour and invariable use a lot of garlic. If you can find, or raise your own, Serrano and Bird's Eye peppers then make the most of them by preparing your own sauce as in this recipe or the Thai Hot Chilli Sauce.

4 serrano chillies, minced
4 Thai (birds eye) chillies, finely chopped
1 cup Sugar
1/2 cup Water
1/2 cup Rice vinegar (White Vinegar)
2 tablespoons Finely Minced Garlic
1/2 teaspoon Sweet paprika
1 teaspoon Salt
1 tablespoon Thai fish sauce
1 tablespoon Fresh lime or lemon juice

Remove stems from peppers and prepare as specified - take the necessary precautions when handling hot peppers.
In a small, heavy saucepan, combine the chillies, sugar, water, vinegar, garlic, paprika and salt. Bring to a rolling boil over medium heat. Stir to dissolve the sugar and salt and reduce the heat to low. Simmer until the liquid reduces slightly and thickens to a light syrup. Remove from the heat and stir in the fish sauce and lime or lemon juice. If you want a thicker sauce still you can stir in a 1/2 teaspoon of flour mixed in with some water towards the end of the simmer.
Cool to room temperature before serving. Transfer the cooled sauce to a tightly sealed jar and store at room temperature for 2 to 3 days.

Although being a veggie, I would skip the fish sauce :-X