In article ,
"NC" writes:
| Hi all,
| My chilli plants are starting to bear some nice fruit, and by the looks of
| the number of buds, I'll be getting lots!!
| As a result, I'm looking for ways in which to preserve them for later use -
| one of which is to make a hot sause of the type you get in the supermarket -
| peri peri for example.
| Anyway, I've found one good looking recipe
| (http://olliver.family.gen.nz/chilli_sauce.htm) but can anyone recommend any
| others ??

Take an old, clean Worcester sauce bottle, fill it loosely with
half-dried chillis (hot ones, of course) and top up with some dry,
sherry-like substance. "English Sherry - fino style" will do if
you can still get it :-)

| One small drawback to the question - I dont know what kind of chillis I have
| !! One plant looks like birdseye, and the other looks like it will bear
| larger rounder fruit - maybe habanero (!!!)

Habaneros are Scotch Bonnets, and are very crinkled. They also
are hard to get to fruit well here. I don't like even the imported
ones that much, as they don't have much of a flavour - I prefer
Thai Dragon or a bird's eye.

You could try munching one of each of yours to see what they are
like :-)


Regards,
Nick Maclaren.