Chilli
Chilli is a vibrant ingredient that brings heat and complexity to any BBQ or fire-cooked dish. Its flavour profile ranges from fruity and sweet to sharp and fiery, depending on the variety. When cooked over coals, chillies develop a smoky depth that softens their initial sharpness and enhances their natural sweetness. This transformation makes them an excellent addition to sauces, salsas, and marinades, where the charred flavour adds layers of interest and warmth. Over fire, chillies behave well but require careful attention. Direct flames can quickly burn the skin, so it is best to roast them slowly over glowing embers or on a grill rack. This gentle cooking allows the flesh to soften and the sugars to caramelise without turning bitter. For a more intense smoky note, try wrapping whole chillies in foil or placing them in a cast iron pan directly on the coals. When buying chillies, look for firm, glossy skins without blemishes or soft spots. Freshness is key to flavour and heat. Store them in a paper bag or loosely wrapped in a cloth in the fridge to maintain crispness and prevent moisture build-up. Use them within a week for the best taste. For longer storage, chillies can be dried or frozen, although this will change their texture and slightly mellow the heat.
Preparation
For charring whole: leave whole, dry, and oil lightly. For slicing into dishes: deseed for less heat, keep seeds for full heat. Wear gloves with very hot varieties.
Cooking
Direct high heat: 3–5 minutes turning regularly until skin is blistered and charred all over. Rest in a sealed bag for 5 minutes to steam off skins. Charred chilli adds smokiness and roundness to sauces and salsas.
Health Notes
Chillies are low in calories but rich in vitamins and minerals, particularly vitamin C and various antioxidants. These compounds support immune function and may help reduce inflammation. The capsaicin that gives chillies their heat has been studied for its potential to boost metabolism and provide pain relief. Eating chillies grilled or roasted retains most of their nutrients while adding flavour without extra calories. Pairing chillies with protein and healthy fats in a meal helps balance their heat and supports overall nutrition. They are a simple way to add interest and nutritional value to everyday cooking without fuss.
Cook With It
Recipes Using Chilli
Chilli and Lime Dressing
A vibrant, no-cook dressing that brings a fresh, spicy kick to grilled foods. Made in minutes.
Smoked Chilli Chicken Wings
Crispy, smoky chicken wings with a spicy chilli kick, cooked hot and fast on the barbecue for incredible flavour.
Charred Cavolo Nero with Anchovy
Cavolo nero grilled until the edges crisp and the leaves wilt, dressed with anchovy, garlic, and lemon. Dark, savoury, and deeply satisfying.
Charred Kale with Garlic and Chilli
Kale charred over direct heat until the edges crisp, tossed with garlic, chilli, and olive oil. A quick, punchy side that works with everything.
Charred Green Beans with Lemon
Fine green beans tossed in oil, charred over high heat until blistered and lightly smoky, finished with lemon juice and flaky salt. Simple, fast, and vibrant.
Fire-Roasted Corn with Lime and Chilli
Sweetcorn charred directly on the grill, then slathered with butter, chilli, lime, and coriander. Smoky, spicy, and tangy — the classic Mexican-inspired street corn.
