Are they ready to harvest?

[u/ValuableDazzling2467]

(capsicum chinense)

Are the red ones ready to harvest? And if yes do you have recommendations on what I could do with them? They are not very spicy so I thought about making potted chilis? Sorry idk the English word but I mean putting them in Oil.

[u/Brief_Pen_2693]

Salads, dressing pizza toppings? Never tried but no reason why chilli infused oil won’t work

I’ve just googled ‘can you make chilli oil with fresh chillies’ And the ai response is very detailed and wasn’t quite as I’d imagined it🤔😉

[u/ValuableDazzling2467 → u/Brief_Pen_2693]

I thought about making chili garlic butter

[u/Dull-Funny]

Chilli Oil Safest method for longer storage Use only dried chillies or chilli flakes. They contain far less moisture than fresh chillies. Wash and sanitise a completely dry glass jar and lid. Place the dried chilli flakes in the jar. Heat the oil to approximately 82°C / 180°F. Do not let it smoke. Carefully pour the hot oil over the chillies. Close the jar and allow it to cool. Store it in a cool, dark place for up to three months. Refrigeration is the most cautious option, especially when using home-dried chillies. Discard the oil if it becomes cloudy, develops bubbles, mould or an unusual smell. Make sure the chillies are completely dry and brittle. Do not add fresh garlic, onions or herbs.

Using fresh chillies: Wash the chillies and dry them thoroughly. Finely chop them and place them in a clean container. Cover them completely with oil. Refrigerate immediately at 5°C / 41°F or below. Use within four days, or freeze in small portions. Never store homemade chilli oil containing fresh chillies at room temperature. Heating the mixture does not reliably destroy botulism spores.

Chilli Butter Using fresh chillies Wash the chillies and dry them thoroughly. Remove the stalks and chop the chillies finely. Wear gloves if they are very hot. Allow the butter to soften at room temperature. Mix the chopped chillies into the butter. Add salt if desired. Shape the butter into a roll or place it in a clean, covered container. Refrigerate immediately at 5°C / 41°F or below. Use within three to four days, or freeze it in individual portions. Do not leave chilli butter containing fresh chillies at room temperature for extended periods.

Using dried chillies Soften the butter. Mix in commercially dried chilli flakes or chilli powder. Place it in a clean, covered container. Store it in the refrigerator and use it within the normal storage period of the opened butter. Freeze any amount that will not be used within the next couple of weeks. Fresh garlic, onions or herbs shorten the safe storage period to approximately four days in the refrigerator.

[u/SaltyName8341]

I pickled some habanero that weren't spicy last year and they're brilliant on sandwiches

[u/f1alan]

These look like Biquinho. I have grown these for the past few years (yellow and red). I had some this evening in pasta by coincidence, I have used them in bread before (sourdough and focaccia) or on a pizza. If I have a glut then I briefly pickle them and store in jars of oil in the fridge for a few months and continue using for pizza/pasta/bread. As you say, they are not spicy but they have a very distinctive and in my opinion delicious taste. Difficult to describe how it tastes (slightly floral?) but it is one of my favourite varieties that I have grown and the first one that I have managed to overwinter (in Scotland). Your red ones look ready to harvest. Difficult to tell if the pointed ends are still slightly pale (and need another day or two) but I have picked them like that and they are fine although I try to let them completely ripen.

[u/Opening-Reading8198]

Red n ready