In September, the peppers start to turn red.
They are picked every 3 to 5 days, depending on the sun.
They then turn red quickly, in one or two days.
But it’s not so easy to pick: you have to choose the ripe peppers in the middle.
They can be used fresh, chopped very finely.
But if you want to have them all winter long, you’ll need to preserve them.
Fortissimo, smaller, on the left.
Calabrese on the right.
Then leave them to rest, in the sun if available, or indoors in a dry place, for two or three days.
They need to dry a little more.
As there isn’t enough sun (mid-September), we’ll put them in the dryer.
It is advisable to use disposable gloves for this operation, or to wash your hands thoroughly afterwards.
Remember to clean the trays thoroughly after use, as the spiciness is not visible but remains attached.
But stay as far away as possible, as the scent can cause intense coughing.
Then add salt, 25 grams per 100 grams of chillies, and mix well.
To do this, place a weight on the paste in a sieve for a few hours and leave to rest.
Small jars for chili paste in general.
10 minutes in boiling water before use.
The chilli paste must be well covered to prevent it coming into contact with the air.
Use a toothpick, for example.
If the jar is opened, just make sure there’s still enough oil to cover everything.
If the oil level drops, you can add more.
