Chillies

We use fresh red chillies in many of our recipes, grilling them, and then removing the seeds and skins. We pound them into a paste for Salsa Rossa, or chop them and cover with extra virgin olive oil for Chilli Sauce. Chillies vary in strength – at the beginning of the harvest, they are definitely milder – but if they are not too strong, we add mint or parsley and/or garlic. At the end of the season, when they are very hot, you must remove the inner filament as well as the seeds.