Friday, 17 September 2010

Autumn chillies

Now that it is starting to turn chilly (pardon the pun), we have decided to reap our harvest of chillies. From as little as a pack and a half of seeds we have had a crop of an amazing amount of hot peppers (approximately 1.5 kilos). Pickling chillies is a good way of preserving a crop of this size. They will keep for 18 months in a sealed jar. You can then add the chillies to anything you are making from spicy curries to a simple toasted cheese and chilly sandwich throughout your culinary year.

Another great way to use chillies is to make a chilly sauce or to make some chilly jam. Any of these recipes can be made in small or large batches. They are great to have as a cupboard store item and they also make wonderfully colourful gifts for friends and family.

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