Not everyone has a chilli plant growing on their window sill, or on their roof (you know who you are). Better still not all of us have access to a garden to plant our veggie stocks. But this is not a reason to cringe at every recipe that has a chilli in it. I’ve been freezing fresh chillies in my freezer for years, four or five at a time will do you, but the variety is good to have as well, and they do last as long as you don’t defrost them and refreeze them.
Next time you’re at the supermarket, or you have a friend that’s a chilli freak, toss a handful in a container or bag, and keep it in the freezer for future use. You would be surprised how many dishes you’ve missed out on due to the lack of that elusive chilli.
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