Single hen

[Lesley]

You don't want my Chilli Sauce recipe then Louise? Too much preparation

[Louise]

[Steve Stone]

We halve and mostly deseed our chillies. Then we blanch them for 1-2 mins, blot dry and open freeze on a baking sheet. We have tried not blanching them and the colour goes a little paler but it doesn't seem to affect the flavour - they are still extremely hot!

 

Steve.

[Guest]

Thanks for this. I have a child free day tomorrow (parking them with the childminder), so 'chilli chopping and freezing' will be one of my jobs to do.

[Crooked Chicken]

Sorry, that was me - forgot to log in. Doh!

[Spuddy]

Our two ways of keeping chillies are to either hot smoke them until they are dry (a la chipotle) which gives them a distinct smoky flavour.

 

OR

 

Simply whizz them up into a paste in a food processor with plenty of salt (about a quarter by weight) and some olive oil. It will then keep in the fridge in a jar (or jars) for months. Mine usually lasts until I make the following year's batch. You can then use it in whatever you're cooking and just reduce the amount of salt added accordingly.