(Home grown, on my south-east facing balcony, the summers 2018 and 2019).
Chilis really do freeze well. Strength and flavour remain unchanged but, as can be seen in the photo, they turn a bit soggy when thawed, so they cannot be used for anything that requires the crunch of fresh chilies.
PLEASE REMEMBER TO WASH YOUR HANDS EXTREMELY THOROUGHLY AFTER HANDLING THE FRESH CHILIS AND BEFORE TOUCHING YOUR EYES – OR ANY OTHER ORIFICE FOR THAT MATTER – BE IT YOUR OWN OR THAT OF SOMEONE NEAR AND DEAR TO YOU. ‘Nuff said,
About 300 g assorted red and orange chilis (after removal of stems and – most – seeds
2 large red onions
8 cloves garlic
1 red pepper
1 large knob of fresh ginger
4 tblsp rice vinegar
Run in food processor till it has the texture you want.
Heat a generous amount of olive oil and add the mixture. Then add
1 tblsp sugar
2 tsp salt
2 tblsp tomato paste
2 tso shrimp paste.
Simmer, stirring occasionally, for 20-30 minutes.