Chiltong - salted chillies

by David Bodeker
(Perth, WA)

Chiltong...

...my preferred method of preserving chillies.

1. Prepare your chillies by slicing each one lengthways. I leave them intact at the stalk end but anything that opens up the chilli will work.

2. Pour a layer of salt into a ceramic bowl. Add a layer of chillies then alternate layers of salt and chillies until your bowl is almost full. Your last layer of salt will cover the chillies and leave room to stir the mix.

3. Leave the bowl somewhere airy and warm and turn the mix every couple of days until the salt dries completely.

4. Separate the chillies from the salt and store them in an airtight jar with a little of the salt. Mine last easily from one harvest to the next.

They lose a little heat into the salt, but remain plenty hot enough. I have been known to chew on one of these little chiltongs, but they are perfect for chopping into recipes or adding whole. I have only used serrano and fiesta, both fairly fleshy varieties and they do take a while to dry, but they have a lovely chewy texture and taste great.