Harvesting my Chili’s

I was so happy seeing that the chili’s finally started to turn red and I wanted to wait as long as possible with harvesting them. I personally find that peppers general taste better when they have had the time to ripen. But middle October it definitely is fall and the temperature is going down. Mostly we still had around 8°C at night, but all of a sudden it was only 2°C and I asked my husband and children to go and harvest the chili’s. It would be a shame to lose them to a night frost.

Last year I had fermented the chili’s and we loved that on a pizza. This year I also want to make a chili sauce, but I don’t have the time right now. So I have filled a glass to ferment and I will freeze the rest for making the chili sauce an other time. To ferment I removed the tops and the insides and most of the seeds and cut the chili’s in small pieces. I had prepared salt water on forehand ( one tablespoon of salt with 400 ml boiled water, cooled down ) to poor onto the chili’s so they will be covered.

The rest of the chili’s I only cut in half to remove the insides, but I did not remove all of the seeds. I put this in a storage box into the freezer for later use. I have a general idea on how I want to make the chili sauce, but I do not know the ratios for the different ingredients, so I will be looking for a recipe.

I forgot to wear gloves, so the skin on my hands burned a little and I had to be careful not to touch my eyes, but that had faded the next day.