I grew one cayenne lilac chili bush which gave us more than enough chili’s to last for a whole year. To preserve the chili I made a homemade chili paste. First I blended the chili’s below into a paste. Then I fried it gently for 5 mins with a few tablespoons of extra virgin olive oil and a tablespoon of salt. Then I placed spoonful’s of the paste into a mini muffin silicone moulds and placed in freezer. Once frozen tok the chili cakes out of the moulds and put them into a container in the freezer. I just shave off pieces of chili as required.


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