Chilli

How to store Chilli

Store in its bag in the fridge for 1-3 weeks. Fresh from the farm, so give them a wash before using.

Prep & Cooking tips

To prepare, cut lengthways and slice off the stem (remove the seeds and membrane if you want a milder heat). Wash your hands thoroughly and avoid touching your eyes or any sensitive skin. You could also wear gloves to prep.

Taste a little from the tip to find out how hot a chilli is before adding a whole load to your dish.

Use whole to infuse a curry, or add finely chopped to salsa, stir-fries, pasta sauces, or even salads.

Easy ideas

1. Pasta

Chilli, parsley and olive oil are an unbeatable tonic for a jaded palate. Fry some minced garlic and chilli in plenty of olive oil. Add a handful of chopped parsley and mix into cooked linguine or spaghetti.

2. Salsa

Chop together 6 tomatoes, a peeled roasted red pepper, 1 chilli, and 1 tbsp soaked capers. Mix in 1 tbsp of balsamic vinegar and 1 tbsp of chopped parsley. Leave for 20 mins or so to let the flavour develop. Perfect accompanyment for BBQs, roasted veg, pastas and polentas, summer picnics or anything that needs a little zing.

3. Sauce

A good addition to practically anything; try it over roasted veg, with scallops, squid, fish or lamb, or drizzled over quesadillas. Mix together 2 chopped chillies, 1 crushed garlic clove, 1 tbsp of chopped parsley and 2 tbsp of olive oil.

Goes well with

Greens (Spinach, Chard, Cabbage, Spring/summer greens, Broccoli, Purple sprouting broccoli)

Herbs (Coriander, Parsley, Mint)

Dried pulses (Beans, Lentils, Peas)

Courgette

Lemon

Peppers

Chocolate

Sweet potato

Squash

Tomato