I’ve finally had a good Chili year in the garden. Which creates a new problem….. What to do with them? How to preserve them ? I’m delighted to have fresh hot chili’s for sprinkling on my food (not easy to find those in the French countryside), but I have my limits ! The sad thought of this season ending and having to go back to dried or powdered chili’s got my creative juices going !
So I’ve dried them, I’ve frozen them whole, or chopped. The variety above are quite “juicy” leading me to think they could go moldy during the drying process. I think this new idea is going to make me a very happy camper this winter …… CHILI BUTTER !!! Not JUST Chili butter but so many other things could be added ! We also have access to a beautifully made fresh, unpasteurised Jersey Cow butter made at a local farm !
How to make fresh CHILI Butter
- mash up some good quality softened butter using a fork
- mix well with your finely chopped chili’s and any other chosen ingredients (you could put all ingredients, including butter into a food processor if you like which makes it a whole other experience)
- scoop that onto a big piece of baking paper and squash it into the best fat sausage shape you can imagine
- pop in the freezer
- slice off a piece to be melted onto anything you like directly from the freezer
I’m thinking this would be nice on a curry or dhal when I’ve made it too mild for my kids sake 😉 On a piece of meat or in an Asian style soup or a minestrone. Any ideas ??? I’m new at this !!
- Chili, lime zest & coriander
- Chili & Basil with black pepper
- Loads of garlic and parsley (amazing melted onto a steak)
- Lemon zest, dill and black pepper
Have fun with this one, share your ideas, and bon appetît !