There is nothing so satisfying as spending ages contemplating, growing, procuring and preserving chillies. It kind of perpetuates their freshness and individual flavours, far beyond the usual shelf life of freshly picked produce.
I'm going to keep this article short and sweet. I've just made four batches of chilli, red, green, homegrown and imported and it took ages. People often say I should sell them, but I say it takes all the fun out of it. I only do it a few times a year and purely so I can enjoy the pleasure of giving it away to friends, family and clients.
Each 4 oz jar is individually lableled and if you want one, all you have to do is this:
- Post a comment on this blog
- Send me your postal address by email to firstname.lastname@example.org
Naturally, my regular readers from the UK, Ireland, US, Europe, Australia, South Africa and the Philippines (and you know who you are) are first in line. So get your addresses to me and I promise you a little treat in the post. I also promise to keep your personal details supremely confidential. It doesn't matter where you live, it's Christmas after all.
Enjoy the photos and I look forward to hearing from you!
|The home grown stash from the freezer|
|One of my two trays on the window cill, early in the season|
|Extra ingredients for the first home grown batches|
|The home grown batches in jars|
|My special order, 2000 Indian green chillies|
|A daunting task|
|and the big ones were much quicker|