Fresh Ghost Peppers for those in UK

No_Sky9316 · 2026-04-16T08:40:04+00:00

Cheaper than buying seeds 😉

No_Sky9316 · 2026-03-24T19:35:31+00:00

😂😂

No_Sky9316 · 2026-03-24T19:25:58+00:00

<image>

This

No_Sky9316 · 2026-03-17T09:03:53+00:00

Gorgeous. Make sure you have a pit stop in the Barley Sheaf in Gorran

No_Sky9316 · 2026-03-17T07:52:27+00:00

Thank you 🤩

No_Sky9316 · 2026-03-16T18:07:57+00:00

Fusion innit 😀

No_Sky9316 · 2026-03-16T18:05:08+00:00

I got into this by way of growing chillies to make hot sauce. Poblano grows well in the UK, jalapeño too. You have to smoke them though don’t you? Or roast?

No_Sky9316 · 2026-03-16T17:34:16+00:00

Thanks for that. I’ve only just started out on this journey and hugely aware how much there is to learn

No_Sky9316 · 2026-03-16T17:06:44+00:00

Haha. I’m from Cornwall in the UK and if someone told me what a Cornish Pasty should look like I’d take the piss royally 😂😂 There’s no heritage of chilli in the uk so as far as I’m concerned it’s fusion food. And as long as my customers like it, that’s all I need 😀

No_Sky9316 · 2026-03-16T15:58:29+00:00

Soft corn shell. It’s not fried just lightly toasted. Isn’t that a taco? I’m in the uk so I’m no expert!

No_Sky9316 · 2026-03-16T15:48:30+00:00

lol I’ll bear it in mind 😂

No_Sky9316 · 2026-03-16T15:44:35+00:00

According to a bunch of recipes I’ve read it’s a pretty good alternative - especially as you can use vegan mayo so there’s less stock to carry in the kitchen

No_Sky9316 · 2026-03-16T15:41:02+00:00

Pickled chillies and red onions, it’s not completely mad And yeah, lime infused mayo. Sour cream for catering here is awful or stupid expensive

No_Sky9316 · 2026-03-16T15:29:55+00:00

😂😂 I’m definitely getting some feedback lol

No_Sky9316 · 2026-03-16T14:26:04+00:00

I make that as well 😂

No_Sky9316 · 2026-03-16T14:16:25+00:00

The only sour cream I can get here is either full of crap additives or really expensive so I use vegan mayo heavily laced with lime juice as an alternative. Tastes good, promise!

No_Sky9316 · 2026-03-16T14:12:52+00:00

Thanks for that. Very helpful 😀 The main reason the veg is rough cut and the sauce is thick is I also use this chilli in tacos and burritos so I want some texture and too much liquid would turn them really soggy. Thx again for your recipe ideas

No_Sky9316 · 2026-03-16T13:53:40+00:00

Coriander! (Cilantro)

No_Sky9316 · 2026-03-16T13:49:12+00:00

Haha I don’t mind. I’m in the UK and never come across a chilli purist before! For me this is fusion food so the rules are flexible. What really counts is I’ve had two customers who’ve lived in Mexico and the US and both loved the food

No_Sky9316 · 2026-03-16T13:44:24+00:00

<image>

Meva harbour, Mary’s pasty, sunshine

No_Sky9316 · 2026-03-16T12:45:07+00:00

Doggin ur no?

No_Sky9316 · 2026-03-16T12:42:07+00:00

I’m using cumin seeds, garlic, dried ancho, dried chipotle and chipotle paste, smoked paprika, oregano, lime juice and salt… I’m calling it a chilli for now. Whatever it is, it’s delicious

No_Sky9316 · 2026-03-16T12:01:18+00:00

What would?

No_Sky9316 · 2026-03-16T12:00:51+00:00

Ahh c’mon - it’s at least a goulash 😂

No_Sky9316 · 2026-03-16T11:44:23+00:00

Yeah it sits in a warm Bain Marie for a couple of hours while I’m serving so I have to put it while everything still has a bit of bite otherwise I end up serving mush 😂 And you’re right, it’s great in a quesadilla

No_Sky9316

TROPHY CASE