Hand drawn image of Chilli

Chilli

Capsicum annuum

Add fiery heat to your dish with our organic chillies. There are thousands of varieties out there – you’ll get a mix of the best as we pick them. During the UK season they might all be green, but will still vary in heat. Taste as you go and add with caution!

Image of Chilli being produced

In the kitchen

Storage

Store in its bag in the fridge for 1-3 weeks. Fresh from the farm, so give them a wash before using.

Prep & Cooking tips

To prepare, cut lengthways and slice off the stem (remove the seeds and membrane if you want a milder heat). Wash your hands thoroughly and avoid touching your eyes or any sensitive skin.

Taste a little from the tip to find out how hot a chilli is before adding a whole load to your dish.

Use whole to infuse a curry, or add finely chopped to salsa, stir-fries, pasta sauces, or even salads.

Easy ideas

1. Pasta

Chilli, parsley and olive oil are an unbeatable tonic for a jaded palate. Fry some minced garlic and chilli in plenty of olive oil. Add a handful of chopped parsley and mix into cooked linguine or spaghetti.

2. Salsa

Chop together 6 tomatoes, a peeled roasted red pepper, 1 chilli, and 1 tbsp soaked capers. Mix in 1 tbsp of balsamic vinegar and 1 tbsp of chopped parsley. Leave for 20 mins or so to let the flavour develop. Perfect accompanyment for BBQs, roasted veg, pastas and polentas, summer picnics or anything that needs a little zing.

3. Sauce

A good addition to practically anything; try it over roasted veg, with scallops, squid, fish or lamb, or drizzled over quesadillas. Mix together 2 chopped chillies, 1 crushed garlic clove, 1 tbsp of chopped parsley and 2 tbsp of olive oil.

Goes well with

Chocolate
Greens (Spinach, Chard, Cabbage, Spring/summer greens, Broccoli, Purple sprouting broccoli)
Courgette
Herbs (Coriander, Parsley, Mint)
Lemon
Peppers
Dried pulses (Beans, Lentils, Peas)
Sweet potato
Squash
Tomato

Chilli recipes

View all Chilli recipes

Seasonality

jan
feb
mar
apr
may
jun
jul
aug
sep
oct
nov
dec

Varieties

  • Picture of Jalapeños

    Jalapeños

    The ever popular Jalapeño has a mild glow of heat that can be eaten whole but will still liven up any dish. Ideal to add to a sauce or salsa.

More in the A-Z

View all A-Z