I picked my first green Wildfire chilli this season on Christmas Day.
Since then I have had a profusion of Wildfire chillies, some up to 8" in length, that were reluctant to change colour.
I have been eating Habanero and Cayenne while I wait.
Today I picked my first red Wildfire of the season, chopped about half (2") of it and added it to cheese, salami and tomato on bread and cooked it in an air-fryer.
It was worth the wait!
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