Last summer/autumn I had too many chillis. I had purchased two types on special that had been mis-labelled and the seller only knew they were chilli plants and no which type.
They turned out to be a long (4-6") one and a small round ball-type, both very hot.
I loved both when added to my food.
I froze some - with fresh chillis just wash whole fruit in clean water, freeze separately on a tray and the bag, they last for at least six months.
Still with left-overs I sterilised a jar, filled it to the brim with cheap Pinot-Gris and shoved in one large chilli. I then threw the jar in the back of a cupboard and forgot about it.
I found it this week, six months later.
I had just cooked a bean mixture (red, white and black beans with peas) so made a bean salad by adding capers and some of the pinot-gris. After mixing the salad I put in a sealed container and refrigerated for 24 hours.
Had some with cold meat (beef and salami) last night for dinner.
The best bean salad I can remember tasting.
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