We have bulk chilis at this peak of the chili season. I’m not a huge fan of preserving – I’m lucky enough to live in a climate where if we eat seasonally, we can eat fresh all year round. Freezing takes lots of electricity, canning takes lots of work, and most preserves have more sugar or salt than I really need. But of course there are exceptions!
I’ve made Chili Jam with chilis and lemons, Tamarillo and Chili Sauce with chilis and tamarillos, and Pickled Chilis, with chilis and vinegar. Normally by now I would have made sun dried chilis too, but it has been so wet this year I was in danger of being left without dried chilis for the winter. But we have the slow combustion stove going regularly now, to heat the house, the hot water, and the oven. A tray of chilis left in the oven with the door ajar dries to crispy by the morning. These will go in a glass jar for adding some spice to winter dishes.