Anolon Academy

Salted Chilli

By Chef Tony Twitchett

When you love chilli as much as me, then you grow your own chilli, and many varieties I’m sure.

Also every year you harvest an abundance of hot fruit and make lots of different condiments for your pantry like chilli chutneys, jams, sauce, curry paste, you freeze them and you dry them, you would even eat them fresh every day too.

Well I have another little trick for your harvest….” Salted chilli”

This is very easy, but your reward comes after 3 months of fermentation!

You take 300g of fresh chilli’s washed and dried. Roughly chop with the seeds still in. while still on the chopping board sprinkle 45g (15% of chilli weight) of sea salt on the chilli’s and chop some more. Transfer the salted chilli into a glass jar and pack in tightly. Sprinkle a little more salt on top and seal the jar with cheese cloth. Leave in a cool, dry place for 10 to 12 weeks. Use your salted chilli for stir-fries, soups and omelettes’ for a great hit of your favourite chilli. After the first use I keep it in the refrigerator.

The thing I like the best about salted chilli is that the burn you can get in your mouth from fresh chilli doesn’t happen, but what you do get is the flavour of your favourite chilli without the mouth burn.  The chilli becomes more robust and deep in flavour and you only get the heat once it’s in your belly