That might work. Dare I open the garlic debate? Same thing, crushed in vinegar, not oil. I did dry them one year, and choked myself on the fumes. |
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dpack |
chilli vodka is something of an extreme even for folk who like both.
i have found a few chillis to 100ml of vodka lasts ages as it only needs a few drops in a three person dish hot garam is a good way to preserve them as there is a minimum of vinegar involved and it improves with age ,at the mo my two pots ,hot and very hot are about 6 yrs old(and i have another 5 of each from the same batch) ed for linky http://forum.downsizer.net/viewtopic.php?t=69083&highlight=hot+garam |
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dpack |
one way of doing frozen is to fine chop a batch and freeze in a (dedicated) ice cube tray then bag the cubes for storage.
i have found air dried tends to lose the flavours and just leave the hot. iirc tahir posted a chilli pickle recipe a while back that i keep meaning to try the big fairly mild ones pickle ok in brine with a little vinegar to make "kebab"chillis i tend to use quite a few as dried tomato,garlic n chilli pickle equal wts of each 5 gms sea salt per hundred grams 30ml balsamic vinegar phg boil 2 mins bottle fridge for a couple of weeks to mature keeps ages in fridge tis nice but wont absorb a glut of chillis unless you have a lot of the other ingredients |