Yes I have an overflowing couple of chilli plants this year! I’ve used Thai Chilli that are not hot and more like a pepper in taste but you can use any chilli you have on hand. They are absolutely delicious on fish or meat, added to salads or breakfast eggs or as my sister does – eaten straight from the jar!
Ingredients
Chillis
White vinegar
Salt
Olive Oil (not EVO)
Method
Wash the chillies well and dry off in a tea towl.
Slice into thin slices and place into a glass or ceramic bowl – this is important as your metal mixing bowls can affect the taste of your chillies!
Cover with vinegar – for every 1 cup of vinegar add a tablespoon of salt. Mix really well until the salt has dissolved into the water and chilli.
Cover tightly with cling wrap and leave for 24hrs in a cool place. Give this a swirl here and there.
Drain the chilli into a fine sieve and leave it to drain for an hour to ensure all of the liquid has been removed.
Fill the chilli into sterilised jars and cover completely in oil. Keep in a cool place for up to 6 months. You can keep these in the fridge but keep in mind the oil will solidify.
Watch these chillies transform here!
Chanel's Tapas Bar 