By MANDY SINCLAIR
Choose chillies that have firm glossy skins, with no soft spots. Store refrigerated in a plastic clip lock bag. They will keep for up to 2 weeks.
What to do with glut
Freeze chillies whole in plastic bags. To use, thaw and chop – the flesh will not be as firm and probably not suitable for garnish, but certainly ideal to use as a flavour base in a stir-fry, soup, or stuffing.
3 red capsicum
10 long red chillies
1 tbsp olive oil
2 red onions, chopped
½ cup balsamic vinegar
½ cup brown sugar
2 bay leaves
1 cinnamon stick
2 rosemary sprigs
1. Preheat oven to 200C or 180C fan. Lay capsicum and chillies on a baking tray and bake for 25mins, turning once. Remove chilli and cook capsicum for another 10mins. Place in a plastic bag and set aside to cool. When cool enough to handle, peel and remove seeds. Chop flesh.
2. Heat oil in a saucepan on low. Cook onion for 5 mins, until softened. Add capsicum and chilli with remaining ingredients. Season well and simmer, covered, for 25mins, until thick and caramelized.
3. Spoon into sterilized jars. Store in refrigerator for up to 3months. Serve with grilled fish, chicken or in a stir fry.
Remove seeds from 10 long red chillies. Place in a small food processor and process until chopped. Add 2 tbsp sea salt flakes and process until combined. Place on a large tray and set aside over night to dry. The salt will have become hard and clumped together. Smash up and store in a jar. Use in marinades, sauces or just scatter over fish, chicken or prawns.
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