Might be watering them inadequately, missed the peak growing season, which is summer (most likely, though some are still growing) impatient or all of the above but I feel like that’s the size they grow, apparently I’ve read somewhere that they’re of the “ornamental” variety which means they’re that size when they’ve matured, but the picture shows a bigger size. They’re Thai Dragon Chilies. Unless I wait until next year to see if they grow bigger or to move them to a bigger pot.
Those are super easy to turn into hot sauce.
Just cut the tops & stems off, and stuff them in a jar.
Boil some vinegar in a pot on the stove, mix in a bit of salt, and pour over the peppers.
Let it cool down & then throw the jar full of vinegar and peppers into your refrigerator for 2 weeks.
Done.
Use the salty, hot pepper infused vinegar like you would any other hot sauce.
Nice one, sounds like a great idea tbh, maybe also add red onions to it 🤔 always wanted to make pickled stuff so I might as well try with this one 💯 Maybe half parts white vinegar and half parts apple cider, what do you think?
I’ve tried with both kinds of vinegar, and both are good with different dishes.
Personally, I liked the apple cider vinegar version on salads, and the white vinegar base paired well with heavier foods like tacos or fried potatoes.
Maybe start with 2 smaller batches, one of each, and combine them later if the mix is what works best for you?
I find pickled red onions are good on their own - like, the onion itself makes a good condiment. However, if you roast some yellow onions & garlic in a light vegetable oil until they start to caramelize, and throw a spoonful of it in the jar with the peppers, it will infuse the vinegar with a nice flavor.