This is the result of batch #2 following my previous Firefoodie's Christmas Chilli article posted earlier this month. I relented and purchased a tray of 60 very cute 3 oz jars with gold lids to overcome my label removal angst. I asked the green grocer at the market in Witney to get hold of a box of chillies for my second round of little gifts for me to collect the following week.
I collected the box early in the morning (see the gap above the fennel) and psyched myself up for another intense evening. This time, my son Charlie helped with the tailing of the chillies, and we managed the whole batch in just over an hour. 16 x 200g batches in the food processor to be precise. We worked out that we tailed just short of 1600 of the treasures by hand.
Once the garlic was added and the chilli was cooked down with the olive oil, vinegar (about 300ml of each), salt (2 tbsp) and a bit of water (Charlie had retired by now), I filled 38 jars with Batch #2 of my addictive relish. They were then simmered in a large baking tray and topped with extra virgin olive oil before sealing, cooling and labelling.
If you are amongst the privileged few in possession of one of these little jars, it's great with cheddar cheese and cracker biscuits. Add a nice cold beer, and you have found another room in firefoodie heaven.
Remember to add a bit of olive oil to the jar each time you use some, enough to cover the chilli. It will keep it fresh for ages and you will get more out of the jar. Enjoy.