Paul Gayler - Executive Chef, The Lanesborough

Salt Preserved Chilli Peppers

with rosemary and Maldon sea salt

Ingredients

400g mild long chilli peppers
1 dried small chilli
1½ tbsp Maldon sea salt
350ml water
120ml white wine vinegar

Traditionally served as part of a mezze selection, these salt-cured chillies arewonderful served with dishes for the added kick!

Using a small knife, prick the chilli peppers all over so they will absorb the liquid marinade. Place the chillies in a 1 litre preserving jar, packing them down tightly.

Mix the remaining ingredients in a jug, then pour the liquid over the chillies. Seal the jar and store it in a dark place for up to one month, by which time the chillies will have softened and become pickled in flavour.