preserving chillies

[mousmous]

have a few but not too many from the garden.
can I just chop them and store them in oil? or do I need to heat them first?

I chuck mine straight into the freezer.

Dry them on the windowsill / airing cupboard :)

Definitely don't just chop them and chuck them in oil - they will foost and turn toxic. Freeze - chopped or whole, dry, or make chilli oil by a safer technique - I can't remember the method...hopefully someone else will know.

Or make chilli vodka

Freeze them. They do wonderfully in the freezer, no need to defrost before cooking.

I freeze them too. Love being able to go fetch a chilli whenever a recipe demands it, and not have to pay 89p or whatever for a packet.

I love chilies a lot.

I froze chilli cubes - chopped, and in an ice cube tray with passata or water and throw in as needed to a sauce mix. Chopping in bulk - wear gloves!!!

I just leave them on the windowsill and they dry out really well, much better than when I spent hours trying to dry them out in the oven a la Jamie.

We froze a bumper crop a few years ago (bloody hot things lasted years! I am not a great chilli eater) and since I bought a pot of Habanero chillies from Aldi which did unexpectedly well this summer, I have the same problem. They are really, really hot! If DH uses more than half of one in a chilli, it's too much for me. I've decided to make crabapple and chilli jelly.

chilli jam?

We've made tomoto and chilli jam this year as had a glut of green tomatoes. Only a few chillies left now but we usually dry them in the oven (switched off but still warm)

Chop and freeze. As others have said, use without defrosting.