ChatterBank1 min ago
What can I do with my surfeit of chillis apart from freezing?
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We have 2 chilli plants that have gone nuts and may be about to take over the world. We've got a bag in the freezer that's rapidly filling up with lovely small, fiery red chillis and will last us well into 2007. But are there other ways of storing them? For example, what's a good way of drying them - will slowly in a low oven work? Any pickling/chutney recipes?
Answers
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Is there something other than just putting them in oil to make the chilli oil? I occasionally hear stories of garlic cloves and chillis fermenting in oil and causing unpleasantness.
We just bought baby plants. First one that didn't seem to do anything, so we got a second while keeping the 1st going. It was the 2nd one that went mad first - it sprouts the very small blisteringly hot (but delicious) chillis. The 1st plant then caught up, sprouting bigger, tamer ones.
We just bought baby plants. First one that didn't seem to do anything, so we got a second while keeping the 1st going. It was the 2nd one that went mad first - it sprouts the very small blisteringly hot (but delicious) chillis. The 1st plant then caught up, sprouting bigger, tamer ones.
hi, we had bowfulls of chillies this year too - i have threaded cotton through the green tops and hung them up to dry which seems to be working well. We also have slices frozen and pickled. You might considre investing in the book "too many chilies" http://www.amazon.co.uk/o/ASIN/1885590881/ref= s9_asin_title_1/202-8176418-0608643
http://www.leeners.com/hotsaucerecipe.html#jus t
You can make bottles of hot sauce for all your friends and relatives to use for hot wings. Great Christmas presents!!!
You can make bottles of hot sauce for all your friends and relatives to use for hot wings. Great Christmas presents!!!
Emerils.com
PIRI-PIRI
Ingredients needed:
1 1/2 cups olive oil
4 jalape�o peppers, chopped
2 Poblano peppers, chopped
1 tablespoon crushed red pepper
1 tablespoon salt and 1/2 tablespoon black pepper
1 tablespoon chopped garlic
In a small saucepan combine all ingredients except garlic, and simmer 3 minutes. Remove from heat and add garlic, stirring as sauce cools. Pour through a funnel into a clean bottle and store, refrigerated, for up to 3 weeks.
Yield: About 1 1/2 cups
PIRI-PIRI
Ingredients needed:
1 1/2 cups olive oil
4 jalape�o peppers, chopped
2 Poblano peppers, chopped
1 tablespoon crushed red pepper
1 tablespoon salt and 1/2 tablespoon black pepper
1 tablespoon chopped garlic
In a small saucepan combine all ingredients except garlic, and simmer 3 minutes. Remove from heat and add garlic, stirring as sauce cools. Pour through a funnel into a clean bottle and store, refrigerated, for up to 3 weeks.
Yield: About 1 1/2 cups
FRESH CORIANDER CHUTNEY
1 bunch fresh green coriander (approximately 3 oz. without lower stems and roots)
1/2 to 1 fresh, hot green chili, coarsely chopped
1 1/2 tbsp. lemon juice
1/2 tsp. salt
1/2 tsp. ground roasted cumin seeds
Freshly ground black pepper
Combine all ingredients in the container of a food processor; blend while pushing down until mixture forms a paste. Empty the paste into a small glass or bowl. Serves 4-6.
HOT CHUTNEY
2 cups (packed) fresh mint leaves
2 cups (packed) fresh cilantro leaves
2/3 cup cider vinegar
1/4 cup sugar
4 jalape�o chilies, seeded
1 2-inch fresh ginger piece, peeled, cut into 1/2-inch pieces
1 teaspoon salt
1/2 cup plain yogurt
Combine all ingredients except yogurt in processor and blend until very finely chopped. Mix in yogurt. Transfer to bowl. (Can be prepared 1 day ahead. Cover and refrigerate.) Makes about 2 cups.
1 bunch fresh green coriander (approximately 3 oz. without lower stems and roots)
1/2 to 1 fresh, hot green chili, coarsely chopped
1 1/2 tbsp. lemon juice
1/2 tsp. salt
1/2 tsp. ground roasted cumin seeds
Freshly ground black pepper
Combine all ingredients in the container of a food processor; blend while pushing down until mixture forms a paste. Empty the paste into a small glass or bowl. Serves 4-6.
HOT CHUTNEY
2 cups (packed) fresh mint leaves
2 cups (packed) fresh cilantro leaves
2/3 cup cider vinegar
1/4 cup sugar
4 jalape�o chilies, seeded
1 2-inch fresh ginger piece, peeled, cut into 1/2-inch pieces
1 teaspoon salt
1/2 cup plain yogurt
Combine all ingredients except yogurt in processor and blend until very finely chopped. Mix in yogurt. Transfer to bowl. (Can be prepared 1 day ahead. Cover and refrigerate.) Makes about 2 cups.
Volcanic Hot Sauce
Ingredients
10-12 scotch bonnets or habanero, serrano, jalapeno
6 each garlic cloves, chopped
1/3 cup lime juice, fresh
1/3 cup distilled white vinegar
2 tablespoon dijon style mustard
2 tablespoon olive oil
1 teaspoon molasses
1/2 teaspoon turmeric
1 salt, to taste
Directions:
Combine the pepper, garlic, lime juice, vinegar, mustard, oil, molasses, turmeric, and salt in a blender and puree until smooth. Correct the seasoning, adding more salt or molasses to taste.
Transfer the sauce to a clean bottle. You can use it right away, but the flavor will improve if you let it age for a few days. Volcanic Hot Sauce will keep almost indefinitely, refrigerated or at room temperature. Just give it a good shake before using.
Ingredients
10-12 scotch bonnets or habanero, serrano, jalapeno
6 each garlic cloves, chopped
1/3 cup lime juice, fresh
1/3 cup distilled white vinegar
2 tablespoon dijon style mustard
2 tablespoon olive oil
1 teaspoon molasses
1/2 teaspoon turmeric
1 salt, to taste
Directions:
Combine the pepper, garlic, lime juice, vinegar, mustard, oil, molasses, turmeric, and salt in a blender and puree until smooth. Correct the seasoning, adding more salt or molasses to taste.
Transfer the sauce to a clean bottle. You can use it right away, but the flavor will improve if you let it age for a few days. Volcanic Hot Sauce will keep almost indefinitely, refrigerated or at room temperature. Just give it a good shake before using.
Pickled Hot Peppers
INGREDIENTS
680 g banana peppers, cut into 1 inch pieces
455 g jalapeno peppers, cut into 1 inch pieces
115 g serrano peppers, cut into 1 inch pieces
1420 ml vinegar
475 ml water
3 cloves garlic, crushed
1 onion, chopped
DIRECTIONS
Place the banana peppers, jalapeno peppers, and serrano peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes. Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars. Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.
INGREDIENTS
680 g banana peppers, cut into 1 inch pieces
455 g jalapeno peppers, cut into 1 inch pieces
115 g serrano peppers, cut into 1 inch pieces
1420 ml vinegar
475 ml water
3 cloves garlic, crushed
1 onion, chopped
DIRECTIONS
Place the banana peppers, jalapeno peppers, and serrano peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes. Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars. Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.
To Dry Your Own Chile peppers
Tie the stems onto a sturdy piece of twine, placing chilies close together and making the strand as long as you wish. Hang in dry area with the air circulating freely around the strand. In several weeks, chilies lose their brilliant hue, changing to a deep, glistening red; they will feel smooth and dry.
http://www.texmextogo.com/chilipeppersfacts.ht m
http://www.deliaonline.com/messageboard/7/2698 9/thread.html
Tie the stems onto a sturdy piece of twine, placing chilies close together and making the strand as long as you wish. Hang in dry area with the air circulating freely around the strand. In several weeks, chilies lose their brilliant hue, changing to a deep, glistening red; they will feel smooth and dry.
http://www.texmextogo.com/chilipeppersfacts.ht m
http://www.deliaonline.com/messageboard/7/2698 9/thread.html
To dry peppers in the oven or a dehydrator:
http://www.howtodothings.com/food-and-drink/a2 086-how-to-dry-peppers.html
http://www.howtodothings.com/food-and-drink/a2 086-how-to-dry-peppers.html
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