Grow Your Own Magazine

I have three very healthy jalpaeno plants in my conservatory, but am unsure at what length to harvest them. Do other people have ideas on how to preserve..I saw a recipe for a chilli type paste, which I think might work..also how to pickle please? Thanks. J

We are going to try drying the chillies first, grind down in a pestle and mortar, then start to add vegetable oil to make a paste.

Have kept some very small jars. will sterilise them the same as for jam making and hopefully this will keep.

Mind you this will be using hot chillies.

The Jalpenos I intend to top them, blanche them, then stuff with Fetta cheese and pack them in Olive Oil.

Hi, you can pick jalapenos from a couple of centimetres if you like, i love pickled chilli's and one i do for jalapenos is to brine them first, i like to leave them whole and prick with a fork then brine solution for 24 hours rinse very well then gently bring to the boil cider vinegar and what spices you like also a little sugar if you want something a bit sweeter and milder, put jalapenos in clean sterile jars then top up with cider vinegar, you will have to gently shake the jar every now and then till all the chilli's sink. :-)
Liejay.

Hi Jane,

You could try making harissa, this recipe was for hot chillis but you could make a lovey mild one with your jalapenos. Do they go red? most harissa recipes I've seen use red chillis but I've got a different recipe in a Sapnish cook book at home that uses green ones for a tangy-er taste.

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