We are chilli addicts!
We love our little shamba at home and are constantly on the look out for new edible plants to add to it. One of our favourite plants to collect are chilli's, there is such a variety out there! So far we have an incredible array of colours; dep red mini pumpkin shaped ones from Sri Lanka (dangerously spicy!), little purple ones that grow up wards, tasty black ones...all incredibly unique in taste shape and colour.
Tooo Many Chillis
Recently our chillis have been growing like crazy, and we have too many to know what to do with. I usually like to give a bouquet of chillis as gifts but this time I wanted to change it up.
I have always loved pickling, last Christmas I made some very tasty Roasted, Smoked and Pickled Chilli's to give out. This time I wanted to keep the spiciness of the chilli's, because when they are roasted they become a lot sweeter. You can easily use the same recipe below with roasted chillis, just stick the chillis in your oven or Jiko for about 15 mins. You can also blend the pickled chillis once they have pickled a bit for a tasty, tangy chilli sauce!
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