Big Guy; great tip about these little fellers being perennial; thanks, buddy, I had no idea.
I've grown these from seed each year for a few years now:
http://www.thompson-morgan.com/seeds1/p ... 817/1.htmlThey're hot, but not lethal. They dry really well on a windowsill or you can string'em together and hang them in a sunny window, then jar them up and you've got a year's supply. (Fox's Spices have some fantastic dried Mexican chillies too). One year my toms suffered some foul blight, and they passed it on to the chillies, though.
That said, I left it too late this year so I bought a couple of jalapeno plants in the garden centre. I'll keep 'em growing in pots this year and overwinter them inside as per Big Guy's tip.
Beardedwonder5: I like the sound of preserving them in sherry; do you have a recipe for this? I'd like to try it with some milder chilli varieties. Any other tips for preserving a chilli glut aside from drying? I aim to smoke some, too, if I get a decent crop.