Method:

Prepare the Chillies: It's recommended to wear food-safe disposable gloves when handling the chillies. Avoid touching your face or eyes as the active ingredient, capsaicin, can irritate the skin and cause burning.

• Carefully wash and thoroughly dry the chillies, do not use any which have blemishes or bruises.
• Remove the stalks and finely slice the chillies, seeds included, or blitz them in the food processor.
• In a non-reactive glass or ceramic bowl, prepare the vinegar and salt brine.
• Combine the two ingredients and stir them well.
• Add the chillies along with their seeds.
• Ensure that they are covered with the brine, adding more if necessary, using a ratio of 1 tablespoon of salt for each cup of vinegar.
• Stir the chillies then cover them with cling wrap and set them aside in their vinegar and salt bath for a minimum of 24 hours.
• Stir once or twice during this time.
• This process removes some of their moisture, increases acidity, and assists with the preservation.
• Sterilize the glass jars that you are using, make sure the metal lid has been washed in the dishwasher or by hand in hot soapy water and rinsed well.

  Just check that the metal lids do not have rubber inserts.
• When ready, drain the chillies well in a fine sieve, discard the vinegar, pack the chillies into the sterilised jar and completely cover them with olive oil.
• Wait for the air bubbles to settle; you may need to add a little extra.
• Store the chillies in a cool, dark place.

Here's a quick overview of different types of chillies and their heat levels:

• Cayenne Peppers:

  Heat Level: Medium

  Commonly used in powdered form, cayenne peppers have a bright red color and a moderately hot flavour, making them a versatile ingredient in many dishes.
• Jalapeño Peppers:

  Heat Level: Mild to Medium

  These green or red peppers are popular for their tangy flavour with a hint of heat. When picked while green, they are milder but still pack a punch.
• Serrano Peppers:

  Heat Level: Medium to Hot

  Serrano peppers are similar to jalapeños but with slightly more heat. They are often used in salsa and sauces.
• Habanero Peppers:

  Heat Level: Very Hot

  Known for their intense heat and fruity flavour, habanero peppers are usually orange or red. They can significantly spice up any dish.
• Ghost Peppers (Bhut Jolokia):

  Heat Level: Extremely Hot

  Ghost peppers are one of the hottest chillies in the world. They have a slow-building heat that can reach its peak after a few minutes.
• Carolina Reaper:

  Heat Level: Extremely Hot

  Recognized as the hottest chilli pepper in the world, the Carolina Reaper delivers intense heat along with a sweet and fruity flavour.

Tips for Handling Chillies:

• The active compound in chillies, capsaicin, is what gives them their heat.
• Always wear food-safe gloves when handling very hot peppers to avoid skin irritation.
• The heat level of chillies can be reduced by removing the seeds and inner membranes where most of the capsaicin is concentrated.