The season for growing chillies is perhaps long over but because of the somewhat poor summer we still have two bushes of Machu Picchu slowly, very slowly, maturing in the greenhouse. I must say that day after day of grey and gloomy weather doesn't help the process at all.
This particular chilli is not super hot but just has a nice bite to it. The Boss has halved them and is dehydrating the crop. Just pop a whole chilli in a casserole and hey presto a wonderful transformation takes place and the spicy, smoky flavour comes through. Fortunately we'll have enough to last through the winter and hopefully into next summer. Next summer when glorious weather(!) will allow a new bumper crop.