Chilli & Tomato Guides

Pickling Chillies: Basic Vinegar Recipe and Variations

The easiest method for pickling chillies. Learn all about the brine, the method, shelf life and how to use them - so you can enjoy pickled chillies all year round.

Drying Chillies: Air, Oven or Dehydrator?

Thin-walled chillies can be hung up in dry air; for thick-fleshed fruit, a dehydrator or oven is easier to control. Only store them airtight once they are fully dry and brittle.

Making Chilli Oil Yourself: Recipe, Variations and Safe Storage

Homemade chilli oil in two versions - fresh and shelf-stable. We show you how it's done and what to watch out for. Let your creativity run free and make the perfect crispy chilli oil.

What to Do With Your Chilli Harvest? 8 Ideas

A large chilli harvest can be used fresh, frozen, dried, pickled, fermented or turned into powder, sauce and oil. The best method depends mainly on the fruit wall, heat level and intended use.

Making Chilli Sauce Yourself: Basic Recipe and Controlling the Heat

A simple chilli sauce is made from chilli, peppers or tomato, vinegar, a little sweetness and salt. This recipe is meant as a base chilli sauce you can store unopened for several months after canning.