I know we only have a very small balcony and it is incredibly windy up at the top of our building,but I have managed to grow things up here.
This year the chillies have been fantastic and even though it is now getting towards the end of November there were still chillies ripening
It really was time I did something with them before they spoiled on the plant.
I have a whole load of them ready to be stuffed with cheese and wrapped with bacon but even I, with my chilli addiction, can’t eat that many.
One of the other things I do is make chilli oil, using vegetable oil, so that I can cook with it. It just gives a little nip of something to whatever I am frying. And, oh, the difference it makes to a fried egg!
Of course, it also means that you have chillies available to cook with – softened, admittedly, due to their immersion in oil, but at least you have some.
So, harvest the chillies…..
Aren’t they beautiful? On a cold and wet November day they really are a bright spot.
Put them in a bowl and pour boiling water over them and squoosh them about for a few seconds then drain them
It helps to slash them so they will sink in the oil…. just remember if you do this that you must be careful with your fingers afterwards.
I know everyone always says this… and I know that everyone usually forgets and then gets a shock when they stick their fingers somewhere. Well, I have said it so don’t complain when you rub your eyes.
Put your chillies in a jar and pour oil over them
And that’s it.
You’ll be surprised how quickly the oil takes on the essence of chilli and very pleased with how many things you can add use the oil in…..a spoonful when you are making mayonnaise, for example, really sparks it up. And it is, you’ll probably agree, a particularly pretty jar to have in your kitchen.
What more can you ask for – a multitasking end product? Useful AND pretty.