The last crop of chillies, the Jalapeños, are harvested so summer, even the Indian summer, is officially over. The boss intends to make Jalapeño sauce, Jalapeño chilli relish and pickled Jalapeños.
I must say that all sounds good to me.
The balance will be frozen because, apparently, they keep really well in the freezer and if we don't try it we'll never know. They're all about two to two and a half inches long and as crisp as you like.
Here's the first batch of pickled Jalapeños.
Can't wait to test them.
