So first up i made sweet chilli jam, there are hundreds upon hundreds of recipes out there but I finally went with this one from the BBC good food website, and I particularly like their description of it looking like 'thick, bubbling lava'. I'm planning on enjoying this with some cheese, pate and crackers, mmmmm....
http://www.bbcgoodfood.com/recipes/8257/sweet-chilli-jam
Here are two jars I made, others have been dished out to the family to try.
So even after the chilli jam I still had chillies to use... now in our house we use lots of dried chilli sprinkles - we sprinkle them on pizzas, cheese on toast, add to stir fries and other recipes. Again I turned to the World Wide Web in search of instructions, I found a really helpful site by the chilli king, here I found really helpful instructions on all sorts of things chilli related!
I fired up my oven to 80 degrees, washed dried and cut all my chillies in half length ways, and put them on a baking tray lined with baking paper, some fried quicker than others, but some took up to 3 hours, you can tell when their done as they crunch up when squeezed.
Here are mine after a blitz in the food processor - 
2 baking trays of chillies really do shrink after dehydrating!
For more info on anything chilli, visit -
http://www.thechilliking.com
The third recipe I'd like to share is for a Dorito style salsa dip, my family love this sort of dip with some tortillas - and certainly a favourite on a movie night.
For this recipe I've been planning since the beginning of the year - growing everything I needed from seeds - my peppers didn't go to plan so ended up buying these.
All ingredients were chipped added to a pan, simmered for 10 minutes and popped into sterile jars. 
I followed this recipe as s guide but my ingredients varied slightly in that I used small tomatoes, and slightly less chillies but left some seeds in as we like it HOT!
Lastly I seemed to have a glut of tomatoes, and soup always goes down really well with my little ones, so I made roasted tomatoe and basil soup.
Pop your freshly picked tomatoes into a baking tray along with 4 cloves of garlic, 2 quartered red onions, and drizzle over a tablespoon of olive oil and another of balsamic vinegar. Salt and pepper to season, then roast on 180 for 20 minutes.
Next add your roasted goodies to a pan along with 750mls chicken or vegetable stock, 4 tablespoons tomato purée, 1.5 tablespoon brown sugar and 2 tablespoons of chopped basil.
Simmer for 15 minutes.
Cool and liquidise until smooth.
That's all from me for today, but I am planning on apple pie tomorrow so keep an eye out for my next blog.
