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.... with a big bag of mixed chillies?

I bought them a while ago and they have wrinkled a bit but no sign of mold. I am thinking of a sort of Tabasco sauce or the likes, but I am open to ideas. I would prefer to make something rather than freeze them.

Oil, whiskey, garlic and keep for a few weeks.

Pour over chicken, pork

I froze the ones Ria sent me, and have used some. Very nice too, and lovely to cook with once thawed out

I just freeze them, and use them as and when

Which part of 'freezing' are you lot having difficulty with?

So, Ton, what is this Whiskey thiingy? I would love to know.

It's just what I tend to do
Google harissa, I've done that, then frozen in silicone ice cube tray (till frozen, then into bag).
Or maybe make a very chillied tomato sauce, to add to, well, chilli, or curry, etc?

A small bottle, with a screw top.

Almost fill with olive oil, top up with whiskey and lob in garlic and chillies. keep in a cool place for a few weeks, then use.

A restaurant in Castro Verde told me what they do - and it was blummin' hot

You could always split them and remove the seeds then let them dry out naturally or even on the lowest heat dry them on a tray in the oven.

Doing this will give them "years" of life to reuse them, I used to dry them then place them in a plastic bag inside a cotton bag and beat the **** out of them with a hammer or rolling pin till they were dust, you can then add some to your cooking or baking etc as you like, I would often buy peppers reduced from the supermarkets and do this when I was still working and in catering.

Manxie xx

Harrisa, chilli ketchup, the oil and whiskey thing and beat the living **** out of them. Thank you so much, I can try all of those.

Last time I got a load of chillies from the market I did a straight chilli oil and also made some chilli jelly, but I still have some of both left.

ETA I googled harrisa and now realise that I could have used the solids drained from my chilli oil to make some instead of throwing them in the bin.

I use to make sweet chilli sauce. Yum