Our chilli harvest has been excellent this year. We grew two varieties, Iranian Round and Jalapeno. In total we had 5 plants and they have given us enough chillies to last us all year.
We store all our chillies in the freezer. This is by far the easiest way as you just put the whole chillies in a freezer bag, put them in the freezer and that’s it. When we want to use them we just chop them from frozen. Easy with the nice long jalapeno but a little trickier with the round ones which just seem to roll away from the knife! The japapeno are also called “the pizza chilli”. They have a great flavour but are not too fiery and so can be left in quite large pieces (like on pizzas!). Our Iranian Round are somewhat hotter and we tend to chop those a lot more finely. We also leave the seeds in as that gives a bit more heat too.
If you’ve got a greenhouse, sunny windowsill, or a sheltered sunny spot in your garden, and you like chillies, then they are well worth growing. Just two or three plants will give you enough chillies to last you all year, and will be much cheaper than buying them from the shops.
Chilli Bonanza
Beautiful Chilli Peppers
Our chilli plants are covered in lots of red chillies. We’ve grown them in the greenhouse, where they get plenty of warmth and light, which has helped them to ripen. One of our plants was so laden with chillis that they actually broke the stem!
We’re growing two types of chilli this year, Jalapeno . . .
and Iranian Round (from the Real Seed Catalogue).
We’ve got 5 plants altogether and the chillies they have produced will keep us going all year. We freeze our chillies whole. Just pick them off the plant and put them in a polythene bag. Nothing could be simpler. They don’t stick because the skins are dry, and when we need one we just take it out and chop whilst it’s still frozen. They are one of the few vegetables (tomatoes are another one) that don’t need any preparation before you freeze them. Golden!
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