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How to Harvest Chillies
So you have cared for and grown your chillies for the year and now it is time to harvest them
Depending on what your chilli type will depend on when it is best to crop, in addition to that depending on what you want to do with your chillies afterwards will also depend on when your crop
For example, The Aji Crystal as in this picture can be fully cropped now, the green pods are ideal for eating fresh, while the mature pods - the red ones - are ideal for pickling or using the seeds inside the pods
The majority of chilli plants will have maximum taste when the pods have turned red
Pickling Chillies
This is practically good for Jalapeno's, scotch Bonnets, aji crystal pods - the types where you would prefer to eat fresh, and so keeping this fresh flavour is paramount, then pickling is way forward
This process is incredibly easy
- Step 1 Wash all pods thoroughly
- Step 2 Remove all Stems from Pods
- Step 3 You can either leave the pods whole or Slice the pods
- Step 4 Place all the chillies in a clean jar. Fill the contents with pickling vinegar and make sure the contents are covered. Add a pinch of salt. You can add other dried ingredients to infuse into the flavours. Store in a dry dark place ready for use
Drying Pods
This is one of the more traditional ways of preserving chillies for the year
Simply thread each chilli stem with a needle and cotton and hang them up to dry in the natural heat of the day
The process will take about 2-4 weeks depending on your conditions
This is also a great way of extracting your seeds - see below
By drying the pods off like this, you can keep the chillies in an airtight container and use as and when you want
Drying does enhance the flavour and in my opinion the heat of the chilli
Make sure there is a slight draft around the pods to help this process along
There shouldn’t be decomposition of the pod - however, if you do find one looking a bit weird then simply remove this pod and throw it away
Extracting Seeds to grow next years plants
There is one rule to remember here - do not allow the pods to overheat - in this case no hotter than 30c
Above that temperature the seeds can be killed off
So storing them in front of a sunny window may get your pods to dry quicker, it could be hotter than 30c - it is best to be a little patient rather than rush
Once the pods have dried, remove them from the string, snap off the stem and open the top of the pod to expose the seeds
With your finger and thumb twist the pod back and forth to pop the seeds out of the pod - keep the seeds in an airtight container in the fridge until the seeds are needed
Make sure the seeds are completely dry before putting in the fridge - a higher amount of water content than 4% could cause the water to crystallize in the seed coat and destroy the little plant inside the seed
As most of us don’t have access to a moisture machine, the quick test is to take a seed and bend it half - if it snaps then it is dry, if it bends and doesn’t snap then the seed is still water logged - so leave for a little longer
I will put pictures up when I have completed this myself
Creating Chilli Powder
Take a dry chilli pod or 10
Place them in a grinder - whether this is a pestle and mortar or an electronic gadget
Personally I use an electronic grinder like the one in the picture - as it is simply quicker and will ensure your arms are still working the next day
Remove the seeds and stems
Grind the pods until the flesh has been broken down into a powder - please note you will not get a very fine powder as you may buy in the store, unless you grind for hours, but it will be fine enough to cook with
When using an electric grinder only use it for a short time and allow the motor to cool down between batches - you don’t want to burn the motor out
Once done store the contents in air tight container in the cupboard and use as and when you want - the powder will stay good for a year or two
This is great for using ornamental chilli pods as their fresh taste is bitter, the dry version will not have any bitterness but will retain the heat
I will put pictures up when I have done this myself
Freezing Chillies
This is as simple as it sounds however there is a major drawback to freezing chillies
Once the pods have been placed in the cold, their flesh becomes "soggy" and there is no rescuing the situation
Only freeze chillies they want to then cook with - practically using them in a Jam or Salsa recipe - please see our recipes pages for cooking ideas
I freeze any scotch bonnets and habanero’s I have and make your a jar or two of chilli jam a few times of the year - this ensures the jam is fresh and I can change the recipe as I see fit or depending on what other ingredients are available at that time of year
Pick and Eat
Of course you can just pick and eat the pods as you go along - which I do a lot of with Jalapenos and Aji pods!
Cannot beat picking your own food that you have grown yourself!
Or try cooking with them straight away - Chilli Poppers are becoming a firm favourite
Simply scoop the seeds out, fill with cheese, roll in battered egg, and then roll in breadcrumbs - repeat process until the chilli is covered and deep fry for a couple of minutes until golden brown - serve up with a great dip - fantastic snack!
Chillies can be stored in this condition for at least a year - I always store them in a cupboard for a month and then once I reopen the jar it is kept in the fridge
This is a great way for preserving chillies and keeping the fresh taste