I’ve been growing my own chillies at home for a few years now. If you look after the plants well, they can keep fruiting from spring all the way through to autumn and beyond. There’s always a bit of a glut around late summer though, and if you preserve that glut well you can have home-grown chillies all year round. They freeze fairly well, and you can use them to make things like sweet chilli sauce or chutney, but my favourite way to keep them is to dry them. You don’t need any special equipment, just a needle, thread, and somewhere cool and dry for them to hang out for a few months. Here’s how you do it:
Pick all of your red chillies. They should still have the stalk and be fairly firm, if there are any soft bits it won’t work. Cut a long length of cotton and thread the needle. Pick up a chilli and pass the needle through the fleshiest part of the stalk. Repeat with all of the chillies, spacing them a couple of centimetres apart. They shouldn’t slide down, but if you’re worried you could loop the thread around and put it though the same hole again.
Tie a loop in each end of the thread, and hang it up somewhere. Here are my chillies in my pantry:
Leave for a few months until the chillies are fully dried out. They should be fairly hard, and you shake them you should be able to hear the seeds rattling around inside.
Once completely dried, you can remove them from the thread and put them in a jar, ready to be crumbled into your favourite spicy dishes. Alternatively, you could make your own chilli flakes by quickly pulsing the dried chillies in a blender or pounding them in a pestle and mortar. Either way, they will last for months.