Monday, 23 December 2013

From the kitchen | Preserving chillies

I'm on the look out for some preserving recipes to use our chillies once they ripen. Here are a few I have my eye on...

 Chilli onion marmalade 

 Cheeky chilli-pepper chutney (by Jamie) 

 Tomato chilli pickles (by Sally Wise)

1 comment:

Julie said...

The sites I have read this evening lead me to believe that the Caysan Chilli goes from deep green to mature glossy red in just two weeks. My only worry is that they should start showing the first blush about yesterday!