Its the long awaited chili season so out come my three (or four) ways to preserve them.
After over-wintering a few of my chili plants in the greenhouse, the Jalapenos are ready first. So the Caribbean Sauce is first in line. Its pretty tasty this year. I never use the same amount of each herb, so its never quite the same.
Next up is chili jam but my “sunburst” chili’s are still green.
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 !
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