Chilli, Red Birdseye
- Freshest in December to April.
- Good for hot heat in every dish, including guacamole, casseroles, salads and pasta sauces.
- Store in freezer or fridge, whole, chopped or dried.
Create your own chilli oil in 10 minutes! Warm 400g olive oil, add a tablespoon of chilli flakes and 2-3 chillies to taste, and stir gently for 4 minutes. Place in sterilised glass jar.