A Return to Chili Days

From our garden, the first tested chilies of 2018 (from left to right): Criolla Sella (hottest and tastiest of the bunch, but still only middlin’ heat; citrus fragrance with a hint of pineapple sweetness); Takanotsume (a.k.a., “Hawk Claw,” should be hotter than it is; dry and peppery); Chintexle (a pequin plant of burning tears that, for some reason, birds love; ripened pods have a soft flesh and make a nice paste); and Ram’s Horn (a cayenne on steroids; mild but smoky — great grilled).