Three years ago, my husband had his first try of sili when we were eating at one of the famous Beach Resort in Cebu. It was my best friend Ann who brought it. He liked it very much instantly. My husband is a "spicy-hot" stuff challenger. (Sili is small but packs quite a lot of heat. At one time it was even listed as the hottest chili in the Guinness Book of World Records but other hotter varieties of chili have since been identified. It measures around 50,000-100,000 Scoville units which is at the lower end of the range for the hotter habanero chili.) Due to that, he had decided to bring some dried silis with him on his way back here in America.
My husband then planted the dried silis on a pot with the help of Dad few days after he arrived from Philippines. It was doing great in Michigan, but unfortunately, they almost lost it twice when the winter came that we had to move it inside the garage to protect it from the frost and snow.
Several months after we moved here in Florida, Dad and Mom came over for a whole month visit and we are very happy that they brought with them the sili plant in a new pot with very few leaves on it. Few weeks later, this is what my husband's sili plant look like, with a hundreds of silis on it. It was never as good as this in Michigan. Obviously, this plant loves the sun here in Florida. Well, what else is there to expect for a plant that came from the tropical island of the Philippines? Every day we can pick few dozens from it and freeze them to preserve them. Now, my husband is enjoying his foods with sili... and he is sharing them to all his friends, too.