Just Chillin

Chillis come in many colours, shapes, sizes and strengths and can be used to create or enhance many dishes. Chilli con carne is probably the most famous or, in the veggie world, chilli NON carne!

The heat provided can vary enormously and is often down to personal taste. I enjoy the little bit of heat that comes from dressings such as chilli oil, sauce, jam and balsamic and sometimes scatter dried chilli flakes over food. Actual chopped chillis get added to chillis, curries, lasagne etc.

Chillis are fairly easy to grow and, when you have a glut, they can be frozen and grated into dishes. A good friend of mine makes delicious chilli jam and I intend to try doing the same. Here is her recipe:-

8 red peppers de seeded & roughly chopped
10 red chillis with seeds roughly chopped
Finger size piece of ginger peeled & roughly chopped
8 garlic cloves peeled
400g tin cherry tomatoes
750g golden caster sugar
250ml red wine vinegar

- Whiz together peppers, chillis, ginger and garlic in food processor
- Add to tomatoes, sugar and vinegar in heavy bottom pan & boil
- Skim off scum & simmer for 1 hour
- Once sticky cook for 15 mins more stirring frequently
- Do the saucer in freezer test for wrinkles in jam
- When it looks like thick bubbling lava, cool slightly & transfer to sterilised jars
- Leave to cool, top with wax paper & lid & add a label
- Keeps 3-4 months in a cool dark place