Kitchen Garden Forum

I had about 400g red chilies, mostly espanola and red padron, which had been accumulating in my fridge. Since I only had a few tired old tomatoes I added a can of chopped tomatoes and boiled the lot up till the chilies were soft. I then whizzed them in the blender and subsequently put them through a fine sieve to remove the last remnants of skin and pips.

So now I have this lovely thick, rather hot, puree and would love some ideas as to how to proceed - maybe to make a chili jam if the heat can be toned down somewhat? It would need to be a recipe that keeps for a long time.

I've already made red pepper chutney with a bite to it and all manner of other chutneys, so a jam or jelly recipe would be appreciated, if anyone can help?

sorry to be so late answering, only just got broadband! These might help this year.Freeze in ice cubes and then bung in a bag. You can get cheap packs of ice cube trays and they're great for everything from chicken stock to iced herbs.Count a cube as a rough tablespoonful. Nuke in microwave to defrost.
Have you tried using it as a straight sauce? Spread over pizza bases and topped with your favourite cheese and veg. Or use as a sauce around fishcakes or bean patties after frying. Yum!