| Archive for Downsizer For an ethical approach to consumption |
| Gill |
Preserving ChillisWe've been blessed with an abundance of very long, spicy green chillies this year . What's the best way to preserve them?
Gill |
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| gil |
I freeze them whole in plastic tubs. | ||
| Bebo |
Pickled chillis can be good or if they are ripe (red) and the right type (cayennes with a relatively thin skin/flesh) they can be dried. Another alternative I did last year was to bung chills, garlic and shallots in the food processor until chopped fairly small (but not puree) and then pack them into ice cube trays. Every time I did a stir fry one of the cubes was chucked in. I also froze quite a few habaneros whole on trays and they get chucked whole into tangines or spicy stews. I make sure I fish them out before serving otherwise someone gets a very spicy surprise! | ||
| Snowball |
What every one else said. Also, leave them marinating with garlic and spices for a year or so, whizz it up in a food processor and you have tabassco type sauce. | ||
| wellington womble |
This year I plan to finely chop (probably mince, actually) and pot in hot vinegar, like Lazy Chillies. I have dried and crushed very successfully, too (careful, though - they make you cough!) | ||
| TAVASCAROW |
Green I freeze, red I hang over the rayburn to dry.
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| Mary-Jane |
I freeze some and dry some. | ||
| Sarah D |
Dry mine in the airing cupboard, store, and grind as required. | ||
| Fee |
I usually dry, grind, store in a jar and use throughout the year. | ||
| jocorless |
We are still using Chilli powder I made 2 years ago and we eat alot of chilli - however it was that strong you can only use a quarter of a teaspoon in a chilli otherwise its inedible as its too hot | ||
| James |
A bloke from Cuba told me about a tapas they have:
finely slice all your chillis, put into a large jar, cover with E.V. olive oil to an inch or two above the chilis. Leave the lid on loosely, and shake daily. There'll be a slight fermentation for about 2 weeks (every time you shake the jar, some bubbles come to the surface). When that stops, its ready to use. When you pore off some oil to use, replace with more, give the jar a shake and leave it for a day or two. Stop adding extra oil when you notice the heat is diminishing. dribble a bit onto a plate, then dab some bread in it, and eat with white crumbly cheese and jam. (this is the Cuban tapas). Its also very good for cooking with. It lasts a long time. On another note, does anyone have a recipe for pickled chillis? I have an abundance of mild, thick walled chillis that are pointless to use in cooking: the flavour just gets losts. The only thing I can do with them is pickle them I think. They're similar to jalepenos, but milder. |
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| judith |
How about stuffing them with feta and roasting them? Or chiles rellenos? Which isn't what you asked for, I know. |
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| James |
what are chiles rellenos? the feta stuffed chillis sound good, may give it a go. They're a little smal, so it could be a bit fiddly to get a platefull to serve between a few of us. |
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| judith |
Like the feta-stuffed version, but then deep-fried as well!
Might not work if they are too small though. |
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| Sarah D |
More a method than a recipe; use spices to suit.
Make up a quantity of spiced vinegar - use good vinegar and heat to boiling point with chosen spices - cloves, black pepper corns, etc. Add salt/sugar if liked. Strain and leave to go cold. Meanwhile, blanch and refresh the chillies and put them in jars. Pour over cold vinegar, seal, label and store in a cool place for a couple of weeks before using. |
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| YvonneR |
Chilli seedI've tried drying, freezing and botling in olive oil.Oil wasn't very successful, but drying and freezing were. A few of you seem to dry and grind your chillis, does that mean you leave the seeds in? Sorry to be a numpty re this, but I'd never eaten them until a colleague at work gave hubby a seedling two years ago. Now I can't find any decent seed for a mild chilli in the shops - needs to be organic though, any ideas on seeds - both ends of the growing period
Yvonne |
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| tahir |
Re: Chilli seed
Yup, best source for seeds is: www.simpsonsseeds.co.uk loads of varieties |
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| Gill |
I'm still working on this !
Hubby clapped his eyes on a biltong box and suggested one of those would de-hydrate the chillies nicely - so in my 'spare time' I'm trying to knock a biltong box together. Thanks for all the great suggestions, but I'm obliged to try the biltong box first. The chillies seem to be hanging quite nicely without any urgency to be picked, thank goodness. I'll let you know how I get on. Gill |
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| tahir |
I pick as soon as they get a hint of colour then put them on the windowsill where they redden, this keeps the plant producing chillies for longer. They're fine on a sunny windowsill for weeks as long as it's dry. | ||
| James |
...and a trick I picked up from tahir last year is to put a tiny little hole in thick walled chillis when drying (I pierce with a knife) to help dry them internally and to stop rotting.
Works well, thanks tahir. |
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| YvonneR |
chillisThanks for the website Tahir, I'll check that out
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| Pilsbury |
I need a little more detail on this one please, I LOVE tabasco sauce and was thinking of having a go so a bit more on where you keep them to marinade and stuff would be good. |
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| tahir |
I did some pickled garlic with chillis a few years ago, we never really ate it so the year after I whizzed it all up and rebottled it. Nice chilli sauce, done the same with pickled onions too. | ||
| Pilsbury |
so basically a kilner of chilli, garlic and onion, salt and herbs topped up with boiled spiced vinigar and hidden for a year before it meets its fate in a blender.......
sorted when i get back from holiday I am going to make a few liters of this by stripping my chilli plants, I have got a load of scotch bonnets dried that can go in as well |
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| tahir |
Yup, that's about it | ||
| Belinda |
We've had a good harvest of green chillies this year - I just popped mine in the freezer and will take one out for a stir fry etc as and when needed. |