Every year, I plant bell pepper and shishito pepper seedlings, but every other year or so, I change one plant to chili peppers.
It's nice because I can harvest them even if I leave them relatively unattended.
I don't think about it much when I buy the seedlings, but they always turn out to be extremely spicy varieties.
However, even though I like spicy food, to be honest, I can't use all of them.
I make chili oil almost every year.
That means I also use chili peppers that have been kept for over a year. They store well, but I'm sure the aroma has faded.
I add my favorite spices (or rather, the ones I have on hand) to create my own original blend. The contents vary each time.
I also make kimchi bases, so I buy coarse-ground and fine-ground chili peppers to use with them. Lately, I've been getting some satisfaction from using the chili peppers I've grown myself.
I always find it difficult to use up the green chili peppers I pick, so I'd like to try making yuzu kosho.
2024.08.02
When was the last time I made it?
I ran out, so I made a fresh batch this morning.
