Grant Fondo
Guru
- Location
- Cheshire
See if you can make some of this from your harvest... oh my good lord
They're not Scotch Bonnet, not plump enough.They look like haberno or scotch bonnet but I'm no expert.
Think I'd either slice & pickle or look up recipes to make a hot sauce.
If you keep some in the freezer you can grate them over dishes as needed.
Oh, and can I pick them green? If so, should I, for some kind of different chilli experience?
I did a large crop of tomato and red pepper sauce, just roasted it all in the oven with some onion, garlic, chilli and olive olive oil. Transferred to a pan and left to simmer for a while, strained the hell out of it and froze it all for pasta sauce. Might not get rid of that many chillis but great way of getting rid of the tomatoes.I wondered if I might harvest the remaining tomatoes we have (quite a few, many green, some turning, a few ripe) and then make some kind of red and green tomato and chilli preserve/jam/ketchup kind of thing - something I could use as a condiment to add spice to my own plate. Some onion, garlic, spices, sugar, I have vinegar of various types - a kind of end-of-season store cupboard preserve.