Monday, 6th January 2020 06:41am
Top tip: freeze whole chillies rather than chop them up. The chilli harvest of semi-perennial Alberto’s Locoto was very late to ripen this year, ended up with loads of green ones. You can ripen them by hanging them on a thread in a warm place for a week or so and it worked a treat.
And it saves a bundle of time if you freeze whole chillies in a bag. Just take them out half an hour before you need them, or pop them in the popty ping for a few seconds.