Chilli Lovers’ Preserving Reminder

Yuzu Koshou 柚子こしょう
Yuzu Koshou 柚子こしょう

In many countries imported fresh chilli is available all year round, but the most delicious aromatic local ripe chilli – the best for preserves – is sold only for a limited time. In my part of Europe the beginning of August is the best moment to start thinking about preserving this fresh aromatic chilli, find the most interesting farmer market stalls, check the stock of empty jars, lids and, most of all, make a list of the fiery treats that will fill one’s pantry or fridge this year.

I have chosen here my favourite fresh chilli pickles and condiments, successfully tested every year (some short-term preserves are made even dozens of times a year). All of them are easy to prepare and guaranteed as addictive. Some can become long-term preserves, some keep for a limited time in the fridge. I hope my fellow chilli lovers will find at least one of them worth trying and those who cannot stand the heat might substitute chilli with sweet peppers. Write to me if you have any questions or problems.

Raimu Koshou (Chilli and Lime Zest Paste)
Raimu Koshou (Chilli and Lime Zest Paste)
Yuzu Koshou 柚子こしょう
Yuzu Koshou 柚子こしょう
Vinegar-Pickled Chillies
Vinegar-Pickled Chillies
Peperoncini sott'olio (Fresh Chillies with garlic and Oil)
Peperoncini sott’olio (Fresh Chillies with garlic and Oil)
Salt Brine Pickled CHilli
Salt Brine Pickled CHilli
Chilli Jelly
Chilli Jelly
Hunan Salt-Pickled Chillies/Erös Pista
Hunan Salt-Pickled Chillies/Erös Pista
Habanero and Oil Paste
Habanero and Oil Paste
Pineapple and Chilli Jelly
Pineapple and Chilli Jelly
Mango and Chilli Sauce
Mango and Chilli Sauce

10 Replies to “Chilli Lovers’ Preserving Reminder”

  1. Oh my, look at your gorgeous collection of hot preserves! Chile is one of those things I don’t feel I have a great handle on – other than the fact that I enjoy many of them 😉 – there are so many different varieties each with different heat potential and growing sensibilities it’s actually quite fascinating but also sometimes (for me anyway) overwhelming to try and identify the subtleties. I’m thankful for the beautiful recipes such as the ones you and MJ provide – I often go back to MJ’s site to look up her reference notes as well. Your mango chili sauce is sounding particularly appealing to me right now! Thank you for these delicious reminders Sissi.

    1. Thank you so much, Kelly for all the kind words. The most fascinating thing with chilli peppers is that even the same variety grown in the same region might vary from one harvest to another in strength but also with the aroma! MJ’s cuisine is extraordinary, isn’t it? I’m so proud you mention her along with me… because MJ is my chile sister 🙂

  2. Your chili preserves are absolutely gorgeous, the colours (and flavours) must be wonderful with so many dishes. I have made preserved hot sauces and chilis too but we are not consuming them as quickly so I’ll probably reduce them in the following year. I have an ordinary Jalopeño plant that is producing quite nicely but the stupid raccoons get to them before I do (they clearly bite into each one and toss them, obviously not liking them but ruining it for us!).

    1. Thank you so much, Eva, for all the compliments. The funny thing is that so many preserves keep beautiful hues for long months without any chemicals or other special products added! I also concentrate only on my favourite preserves and try to observe how much we need because it simply takes too much space…
      I am sorry about your jalapeños… Can you imagine I have never seen raccoons? They don’t live in Europe (maybe in zoos only??). Nasty animals if they don’t even eat what they destroy!

  3. WooHoo!!!! It’s chile season!!! They have started picking in southern New Mexico and I started picking from my garden a month ago. This week I’ve picked enough to do some pickling so your timing with this post was perfect. I love all of these!!! That jelly is tempting as well since I have a fresh pineapple. GREAT list of recipes Sissi!!!! Thanks!

    1. Thank you for the compliments! Lucky you to have your own chile! I have four tiny green chiles on my balcony and wait for them to become red, but it’s just for fun. Otherwise, I go to my farmers’ market on nearby France to buy kilos of preserving chile from an organic producer who started to grow chile a couple of years ago. In France most people cannot stand even slightly spicy meals, so imagine how the vendors look at me every time I buy a kilo (and not one piece, like most customers). I become a star-customer during summer months 🙂

      1. Can’t relate to a population that doesn’t like spicy foods. 🙂 Having grown up in Louisiana where Tabasco and cayenne are King and Queen, then my adult life in New Mexico, where…you know…we like it hot – spicy food is the norm. I was only able to get 4 pepper plants in this year, but they all have done quite well. I bet the chile guy at you market LOVES seeing you coming. 🙂

        1. I haven’t grown up in a chile loving country, but in Poland some people like it hot, some don’t, so when I discovered in the nearby France fiery food is considered by most people almost as a torture and something weird, I couldn’t understand (and still can’t). In short, even though I don’t come from Louisiana, I cannot relate to such an attitude either and (you will certainly believe me!) I always carry some gochujang in a small jar, whenever I leave for France for at least two days. I don’t have to worry about the heat when I go to Britain, for example.
          PS I already have at least 20 chilli peppers on my three balcony plants! It’s exceptional! I still wait for them to turn red (one is only red now).

Comments are closed.