For the past couple of weeks, I've been harvesting chilli almost daily. Some of it I froze, some I pickled with vinegar, some I preserved it in olive oil. I even made crushed chilli relish, to be served with curries and salads.
Still the bushes keep yielding more. I'm not complaining. We love chilli and so do our friends and neighbours, so there will be plenty of volunteers.
But it's getting hard to find interesting ways to preserved chilli.
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