Mine started flowering in like late October so they’ve been very happy aside from the brief interlude of neglect. I think it’s the northeast facing aspect and being (relatively) sheltered from wind, the chillos are always wat ahead on my balcony. There’s more flowers appearing on the manzano and a few buds on the Thai, which is crazy… would be nice to get some late autumn chillos if possible.

Anyways. Hot sauce!!! I have been scared of doing it because I’ve never fermented anything in my life. I’ve considered sauce cos I have this delicious bottle of homemade rocoto sauce from a friend, but I’m not a huge hot sauce user and I’m going through it slowly…

Maybe I’ll do half (deseeded) as a paste with ginger and garlic, and half as a small bottle of sauce, blended with some milder chillos to round it out…

I also got a banging rempah receipe from a cousin but I’ll need to get some dried shrimp 🤔