Featured Chilli - The Peter Pepper

Posted by : Mouthburners | Monday, August 30, 2010 | Published in

A picture paints a thousand words! this is capsicum annuum commonly known as the 'peter pepper' or more popularly dubbed the 'penis pepper' or 'penis chilli' for somewhat obvious reasons.

Despite the word "pepper" it is actually a species of chilli, the plant is a native of the southern states of the USA.

Traditionally grown as an ornamental chilli for fun due to its phallic resemblance this variety is considered rare, however you can still find stocks available from online stores such as The Chilli Seed Store and  The Chilli Seed Bank

This chilli grows in 3 varieties: red, orange and yellow and makes a great gift, especially for its value as a conversation piece!  It is considered medium-hot on the scoville scale.

This species produces good yields of fruit if grown correctly ( for tips on growing chillies check our article on the subject here ). Peter Pepper pods will turn red when mature at around 90 days. The plants prefer some shade and shelter from the wind.

You can buy Peter Pepper seeds online :

Hot Chilli Sauce

Posted by : Mouthburners | Sunday, August 29, 2010 | Published in

This hot chilli sauce variation sauce has a distinct bite and a wonderfully tangy aftertaste it will be a welcome addition to any barbeque.  If wild heat is not for you then substitute the habanero chilli for a milder variety.

  • 8 habanero chilli's (de-seeded)
  • 1 red capsicum (de-seeded and sliced) 
  • 1 large onion finely chopped
  • juice of 1 lime
  • 10 large ripe tomatoes
  • 6 cloves garlic ( unpeeled )
  • olive oil
  • 3 tablespoons white wine vinegar
  • 2 tablespoons balsamic vinegar
  • rock salt
  • 1 tablespoon brown sugar

  1. Place tomatoes, garlic and capsicum in a roasting pan, drizzle with olive oil and throw in a sprinkling of rock salt. Oven roast in a pre-heated 180°C oven for 30 minutes or until tomatoes are soft and slightly charred.  Puree in a bowl and set aside.
  2. In a heavy bottomed saucepan, saute onions in oil till soft then add the pureed tomato mix, sugar, vinegar and lime juice. Simmer until thick, stirring occasionally.  
  3. Puree again until smooth then allow to cool before straining through a sieve to remove excess pulp.


Mouthburners Product Spotlight

Posted by : Mouthburners | Tuesday, August 24, 2010 | Published in

Byron Bay Fiery Coconut Chilli Sauce with Curry & Ginger - 6 Pack

Here's one worthy of a mouthburners mention, from the Byron Bay Chilli Company in Australia we were impressed by this sweet BBQ style condiment with a great coconut flavour.  The Byron Bay Fiery Coconut Chilli Sauce.

Click here to buy from our Amazon store: Byron Bay Fiery Coconut Chilli Sauce with Curry & Ginger - 6 Pack