This year we have had a great crop of chillies. We have grown them from seed and it was a variety we have eaten as tapas when green, but when the chilli ripens sufficiently and becomes red it will have a lot more heat. We thought that would suit us well as Head Gardener likes his food much spicier than me!
The plant keep under glass is still ripening really well even now into November, whereas the plants outside do not like the chill. So Head Gardener harvested the outside crop of green chillies. Rather than use them all for tapas.....dry fried and sprinkled with a little salt, then eaten whole....he deseeded and roughly chopped then to pop in the freezer. That'll be a great way to have a fresh chilli flavour without too much heat.
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