A few fiery ideas for a chilli glut
The recipes can easily be scaled up or down depending on how many chillies you have.
QUICK HARISSA – Toast 1 tablespoon each fennel seeds, cumin seeds and caraway seeds in a dry pan until fragrant. Grind in a mortar and pestle until fine. Place the spices in a blender with 10 red chillies (green tops removed), 6-8 peeled garlic cloves, 1 tablespoon each apple cider vinegar and extra virgin olive oil, ½ teaspoon salt and 1 teaspoon raw sugar and whizz until a smooth paste forms. Taste and add more salt or vinegar if desired. Heat 1 tablespoon extra virgin olive oil in a pan over a medium heat. Add the harissa paste and cook for 15-20 minutes. Remove from the heat, cool and transfer to a sterilised jar. Store in the fridge. Makes about ¾ cup (depending on the size of your chillies).
CHILLI SALT– Thinly slice 2 de-seeded red chillies and place in a blender with ½ cup flaky sea salt and 1 thinly sliced kaffir lime leaf (optional). Whizz for
1-2 minutes, or until a fine crumb has formed. Pour the salt onto a baking paper-lined oven tray and bake at 160°C for 15 minutes
to dry out the salt. Store
in a sealed jar in a dry place. Makes about ½ cup (depending on the size of your chillies).
DRIED CHILLIES – Drying chillies is a great way to keep them for later but is best done with chillies that are in good condition. Older or damaged chillies are best used in harissa or chilli salt. If you have a well-ventilated outside area and the weather is hot and dry (chillies can develop mould easily so avoid humidity), you can easily air-dry your chillies. Wash them with salty water, tie with string and hang to dry for seven to 10 days. To oven-dry chillies, place on a baking paper-lined oven tray, making sure they’re not touching. Place in the oven at 40°C fan bake for 4-6 hours, turning occasionally, until the chillies are completely dried. Store in a sealed jar in a dry, dark place.
QUICK FIX: FREEZING – Chillies can be frozen whole in a sealed container or bag, or frozen in ice cube trays. Finely chop chillies and place them in ice cube trays and top with water or olive oil. They can then be thawed or added frozen into curries or soups later on.