It's starting to look like there will be a definite glut of tomatoes, chillies, garlic and coriander this year.
I've been looking at different storage options. Freezing or drying are
always good options for chillies, and garlic stores well. But what
about the tomatoes? Sure you can freeze some, and most people make pasta
sauces, but we don't really eat that much Italian food, or tomato-based
What we do however eat mountains of is
spicy food. Not necessarily country-specific, although we eat a lot of
Asian cuisine. Basically anything with chillies in it is popular in our
Today I started looking for spicy sauce recipes with these ingredients and came across this wonderful website & blog:
...can't wait for this lot to grow so I can get saucing...
|Chillies - Ají Colorado, Trinidad Scorpion, Ají Límon, Padron|
|Tomatoes - Yellow Pear, Flavorino, Super Sweet, Tigrella, Black Cherry, Green Zebra|
|Garlic - Cledor|
|Coriander - bought in bulk from Olssons|
And although there isn't a single flower on any of the toms yet, things are looking promising on the chilli front...