Chillis don’t grow well in winter, but they sure make a great addition to many of our favourite cool seasons dish’s. Over the last few seasons we’ve been drying them on the window sill and they last for ever although like dried herbs they just lack the kick of the fresh version. This year I thought I’d try bottled in Olive Oil.
A quick split down the centre to release that great chilli heat, into a jar and then cover in oil. Hopefully we’ll be having many a chilli dish even in the coldest of months.