My name is Salvatore Genovese and my family have been farming for generations in Blunham, Bedfordshire. With my Italian heritage I’m passionate about sharing my love of chillies with you.
After graduation from agricultural college, I dreamed of being the first person to commercially grow chillies in the UK. By turning the family farm's greenhouses over to chillies, my dream became a reality, and soon everyone wanted our chillies. We now harvest over 10 million a year making Blunham the chilli growing capital of England!
Our environmental impact is constantly monitored for ways to improve, and of course, because we're British and local, you save 'food miles' when you buy our chillies. All our chilli varieties are grown by us without artificially intensifying lighting, which means Love My Chillies are only available during the natural growing season between late spring and Christmas.
All our love for chillies is evident in every one that we produce, and I believe they’re the very best in the world.
THE HEART'S FRIEND
Boosts circulation
Contain capsaicin, burn fat
Endorphin rush like excercise
Improves heart health
GENERAL HEALTH
One of your 5-a-day
High in antioxidants
Source of Vitamin C
Anti-inflammatory properties
YOUR WELL BEING
Hinders prostate cancer
Helps clear congestion
Have therapeutic effect
Can help thin blood
BENEFITS ABOUND
Helps control insulin levels
Helps lower cholesterol
A natural wonder
A taste without equal
LOVE FOR CHILLIES, LOVE FOR ENVIRONMENT
WE'RE PROUD TO BE ENVIRONMENTALLY RESPONSIBLE
To guarantee safe chillies, we conduct more audits than any other chilli grower in the world!
We control humidity in the glasshouse so the plants do not suffer from diseases.
We've never applied a fungicide to the chilli plants – ever! To maintain natural balance, we have introduced biological control, which means there are good insects keeping the 'bad guy' insects at bay.
At night the photosynthesis process is continued by thermal screens which are automatically closed to seal the glasshouse and conserve all the daytime heat so my plants stay snug and warm, contributing to dramatic energy savings.
All the water used for irrigation is harvested from the glasshouse roof during the winter and conserved in reservoirs – so no abstraction from unsustainable underground water aquifers.
We have also introduced ducks onto the reservoirs, which children love to see especially when there are ducklings!
We constantly strive for chilli growing perfection entwined with our respect for the environment.
The padron chilli is quite mild and originates from North West Spain, so great for Tapas.
Red Serenade
Serenade is my personal favourite – a gorgeous red colour with a medium heat and fruity warmth.
Cherry Bomb
Cherry Bomb so called because of its round shape and widely used in the Mediterranean.
Green Serenade
Just as special as its red coloured sister but in a vibrant and fresh green.
Cayenne
A chef's favourite and features in many popular Spanish dishes.
Naga
The Naga is famously known as the World's hottest chilli family with a fruity aroma and taste.
THE HEART & HEAT OF CREATIVE COOKING
THE RIGHT CHILLI FOR THE RIGHT TASTE...
THE SUPER HOT NAGA – the World's hottest chilli family with a fruity taste.
THE HOT SCOTCH BONNET – The aptly named chilli is a favourite in West Indian cooking and has a a strong, fruity aroma. BIRD'S EYE – is mainly used in Asian food for its intense flavour.
THE MEDIUM PURPLE VALENTINA – is a new variety grown by us and named after our daughter whose favourite colour is purple. SERENADE – is my personal favourite – a gorgeous red colour with a medium heat and fruity warmth. CAYENNE – is a chef's favourite and features in many Spanish dishes. CHERRY BOMB – so called because of its round shape and widely used in the Mediterranean.
THE MILD FRESNO – a chilli that unusually grows upwards, to face heaven! JALAPENO – the best known of all chilli varieties with a mild heat. SANTA FE GRANDE – is a close relative of the Jalapeño but a gorgeous lime green in colour.
THE HEAT-O-METER!
The Naga Super Hot
Scotch Bonnet Chilli Hot
The Bird's Eye chilli Hot
Purple Valentina Medium
Serenade Medium
Cayenne Medium
Cherry Bomb Medium
Fresno Mild
Jalapeño Mild
The Santa Fe Grande Mild
RECIPES THAT REWARD YOUR TASTEBUDS!
Chillies are the foundation of many a taste experience. Explore their versatility in these classic and contemporary dishes.
INSTRUCTIONS: If using fresh tomatoes, add ½ inch of water to a large skillet over medium-high heat. Core and halve tomatoes and set them, cut side up, in the skillet.
Simmer for several minutes, or until water evaporates and tomatoes start to soften. Quickly peel the tomatoes; skins will be loose and easy to remove.
Toss tomatoes and hot peppers into a blender along with cilantro. Blend.
Lightly sauté onions and garlic for about 10 seconds. Add blended tomato mixture to the skillet with the onions and garlic and give it a stir. Season with salt and ground pepper to taste. Add cumin if desired.
Simmer on medium-low for about 15 minutes, or until salsa is reduced and thick. You can add the juice of a fresh lime or lemon at this point, but be aware it will temper the spiciness.
Serve with tortilla chips, enchiladas, tacos, scrambled eggs, etc.
CLASSIC SALSA
6-8 large Roma tomatoes (about 2 pounds) OR,
1-28 ounce can(s) of whole tomatoes
drained 2 medium onions
chopped 3 garlic cloves, minced or pressed
2-3 hot peppers, seeded and halved
1/2-1 cup fresh cilantro leaves (aka coriander or Chinese parsley)
to taste 1 1/2 teaspoons salt ground pepper
to taste 1/2 teaspoon ground cumin, optional
juice of one lemon or lime, optional.Serves 4
INSTRUCTIONS: Heat the oil in a wok or large frying pan.
Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using.
Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste.
Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly. Stir in the coriander and lime juice. Check for seasoning, adding more fish sauce or soy sauce if needed.
The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler. Serve with lots of fragrant Thai jasmine rice.
THAI GREEN CURRY
1 tbsp vegetable oil
2 tbsp Thai green curry paste (according to taste)
1 tbsp soft dark brown sugar
1-2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional)
750g/1½lb skinless, boneless chicken, cut into chunks (use breast and/or leg meat)
6-8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 lime)
400ml/14fl oz coconut milk
Good shake of Thai fish sauce or light soy sauce
Small handful of coriander, roughly chopped ½-1 lime, juice only.Serves 4
INSTRUCTIONS: Preheat the oven to 170°C/fan 150°C/gas mark 3. Grease and line a square 20cm cake tin.
Place 100g plain chocolate and all of the chill chocolate into a bowl with the butter. Set the bowl over a pan of gently simmering water. Make sure the water does not touch the bottom of the bowl. Heat, stirring gently until melted. Remove the bowl from the pan and cool slightly.
Beat the sugar into the chocolate mixture using an electric mixer. Add the eggs one at a time until all combined. Sift in the flour and beat until the mixture is smooth. Add the chilli, remaining chocolate and almonds
Pour the mix into the tin and bake for 30 minutes or until the skewer inserted into the brownie comes out clean.
Allow to cool. Cut into squares and serve. Top with warm chocolate sauce for added decadence!
CHILLI CHOCOLATE BROWNIES
150 grams Unsalted Butter Softened
150 grams Good Quality Plain Chocolate Chopped
100 grams Good Quality Chilli Plain Chocolate Chopped
INSTRUCTIONS: Start by blanching the broccoli florets in lightly salted water. Boil for 1-2 minutes, and then immediately drain and transfer to a bowl of ice water to stop the cooking. Drain, and let the broccoli dry on kitchen towels.
When it's dry (or as dry as it's going to get), toss with two tablespoons of oil. Fry or grill on high heat, until the broccoli has a good amount of charring. Set aside.
Heat the remaining oil and fry garlic and chilli for 1-2 minutes on medium heat - the garlic should turn lightly golden. Toss with the broccoli and season with salt and maybe some black pepper. Serve warm.
CHILLI GARLIC BROCCOLI
2 broccoli heads, divided into small florets
4 tbsp olive oil
4 divided garlic cloves, thinly sliced
2 mild red chillies, finely diced
optional 3 or 4 sliced mushrooms if desired
salt and black pepper.Serves 4
LET'S CONNECT AND TALK CHILLIES...
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