Preserving Chili peppers – 3 ways


Actually “4 ways” !  One of my favourite things to do with my garden Chili peppers is to make Chili Butter.  My Chili Butter is a sound favourite in this house, especially when spread on toast and topped with a boiled egg for breakfast.

Rural France = no fresh chili peppers for sale !  This has led me to grow them myself and to be creative and find ways to preserve that addictive heat to get me through until the next Chili season . . .   This years harvest includes Jalapeños and Calabrese peppers.


In chili season I pick a few and finely chop them (followed by thorough washing of my hands) to have them freshly chopped, ready to use in the fridge.  Next step is to preserve the bounty !

ChilisaucesI have added 3 new additions to my “preserved chili pepper” larder this year.  Chili Jam which is sweet with a fairly mild heat, a Caribbean Chili & Herb sauce  which tastes like Jamaica to me and makes me want to make Jerk Chicken with Rice & Beans !  The third sauce, and the fiercest, is a Trinidadian Hot Sauce which is not for the faint hearted !

All three sauces should keep many months in the fridge . . .   My first batch of Chili Jam was made 3 months ago and has not moved a muscle in the direction of going “off”.  It is gorgeous served alongside these “Thai” Green Bean Fritters !

Et voila !  Here are the recipes (in order of FIRE power) :

Chili Jam

Makes approx. 1 jam jar

  • 300g ripe tomatoes
  • 3 cloves garlic
  • 2 large red chilies (or more if small), seeds in if you want the heat
  • 3 cm chunk of ginger, peeled and sliced
  • 150g organic sugar
  • 3 Tablespoons Thai fish sauce
  • 5 Tablespoons cider vinegar

Blend half the tomatoes with the garlic, chilies and ginger in a food processor or with a stick blender.  Pour into a heavy based saucepan.  Add the sugar, fish sauce and vinegar, bring to the boil, stirring slowly then reduce to a simmer.

Dice the remaining tomatoes (to leave some texture in the finished sauce) and add them to the pan.  Simmer for 30-40 minutes, stirring from time to time.  The mixture with go darker and sticky.

Pour into a hot sterilized jar and seal !  Once cool, store in the fridge and enjoy 🙂

**adapted from Sarah Raven’s Food for friends and family

Caribbean Seasoning Sauce

This is a delicious RAW sauce that oooozes flavours of the Caribbean.  The amount of FRESH herbs here sound pretty immense but that is where the flavour comes from !  Don’t worry about using “exact” amounts.

  • 4 cups basil leaves
  • 1 cup oregano leaves
  • 1/2 cup thyme leaves
  • 1/2 cup chives
  • 1/2 cup cider vinegar
  • 1 large onion
  • 12 garlic cloves
  • 3 Jalapeños (seeds in if you want the heat)
  • 1 celery rib
  • 1 1/2 teaspoons paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon organic sugar
  • 1/2 teaspoon turmeric
  • 1 teaspoon salt

All ingredients in the blender and whizz until smooth.  Pour into clean jars and store in the fridge for at least 3 months.

**adapted from Madhur Jaffrey’s World Vegetarian Cookbook 

Trinidadian Chili Sauce

This sauce is pretty HOT HOT for my taste so beware 😉

Makes about 250ml

  • 115g fresh hot chilis (with or without seeds to taste)
  • 2 cloves of garlic
  • 1 1/2 teaspoons salt
  • 2 Tablespoons fresh coriander (cilantro)
  • 5 tablespoons cider vinegar
  • 1 teaspoon dried mustard powder
  • 1 rounded teaspoon organic sugar (or palm sugar)

Place all ingredients into a blender and whizz until nice and smooth.  Pour into a saucepan and bring to a boil then turn down and simmer very gently, stirring for 3 – 4 minutes.  Take of heat and allow to cool before pouring into clean jars.  Stored in the fridge this sauce should last for months.

**adapted from Madhur Jaffrey’s World Vegetarian Cookbook

Bon Appetît !


4 thoughts on “Preserving Chili peppers – 3 ways

  1. Pingback: Harissa | GOOD food from the good life . . .

  2. Pingback: Crispy Cauliflower – GOOD food from the good life . . .

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