Hot weather and chillies
The long (for us) hot period has got our chillies somewhat overexcited
and now we are faced with the task of doing something about it. We leave the pods to turn red on the plants that have ceased to flower but pick green/yellow pods from the still flowering ones so that the rest will grow bigger. The red ones we’ll dry and powder in the autumn, the green ones we freeze halved and de-seeded, or we make chili sauce with them.
Tomatoes, chillies and basil – we don’t add salt or other spices. The sachets are then frozen and used in various dishes during the winter. I was looking the other day proudly at our store of sauce – till I counted the sachets and realized we could use one per month…
Watch this space – the poppies are opening en masse…
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