number one new yournk hater


last year i planted a scotch bonnet pepper in a windowbox in my kitchen. it didn’t get nearly as much sun as it needed and was regularly beset by aphids so it grew super slowly. this year i moved it outside and it’s finally bearing fruit, and ohhhh my god are they hot little fuckers. i started a hot sauce ferment with ‘em tonight (+ garlic, shallot, and a peach!) and a slice half the size of my pinky nail was enough to set my mouth on fire and give me half an hour’s worth of hiccups. and i’ve got a pretty high spice tolerance! what’s cool is that the capsaicin is basically all in the pith — the flesh is sweet, fruity, and mild, almost like a red bell pepper, but the ribs are blisteringly hot. i was a little worrier they wouldn’t turn out because of the small soil volume and i am very pleased to be proven wrong. i hope i get at least a dozen more peppers out of it this season, if for no other reason than that the plant takes something like 104 days from germination to first fruit, so it really is a pain in the ass to grow again from scratch if i don’t successfully overwinter it 🌶️❤️


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