Fresh chemical-free chilli from Pigface Farm in Mororo, grown by Peta. Heat, flavour and a little bit of fire - 100g to play with.
Good chilli should have flavour, not just heat. Peta grows hers at Pigface Farm in Mororo without chemicals, which means what you taste first is the sweetness and the fruit - the heat follows.
100g is the perfect amount for a week of cooking - enough to add to curries, stir-fries, pasta, eggs and salsas without committing to a full plant.
How to use: Slice and add to stir-fries, curries, pasta and eggs. Blend with garlic, ginger and oil for a quick chilli paste. Pickle in vinegar for a condiment that lasts weeks. Make chilli oil. Add finely sliced to salads and slaws for warmth. Dried on a windowsill and crumbled over pizza.
How to store: Refrigerate in a paper bag for up to 2 weeks. Freeze whole and slice from frozen. Or dry in a low oven at 60°C for 2–3 hours, then store in a jar - your own dried chilli flakes.
