Preserving chilli peppers

[Sherwood]

We've got far more chillis than we can use - any tips on preserving them would be very welcome

[Sherwood]

[grawrc]

I'd just stick em in the freezer and use as required.

[Sherwood]

Whole? or deseeded?

[Curryandchips]

Why deseed, that removes some of the heat ... whole or chopped up, it's your choice ...

[Sherwood]

Sounds simple - I like simple - many thanks to you both

[grawrc]

I put them in whole but I'm really lazy...! ;D

[Curryandchips]

Whole here too, in an old icecream carton. They are easy to chop as required then ...

[tim]

Yes - but I take the seeds out when using - I'm not a masochist  Even after years in India!

[Mrs Ava]

I make chilli jelly, chilli sauce, and yup, I bung them in bags whole into the freezer!  ;D

[tim]

Chilli jelly is 'delish'!

[Sherwood]

Chilli jelly sounds good - anyone got a receipe?

[tim]

You can bet your sweet biffy that SHE has!!

[Curryandchips]

Yes - but I take the seeds out when using - I'm not a masochist  Even after years in India!

I understand Tim !!! I just use less ...

[tim]

Aha - but, for the lay person,  flesh is predictable - seeds are not?

[Hyacinth]

and for me, it's the flesh that gives the taste, while the seeds only give heat?

[joanfoden]

Hi,
I just sew the stems together in one long string and hang them up to dry - somewhere dry and warm and not damp or they will get mouldy.  They ripen on the string sothere's no need to wait for them to turn red before picking.  They look really good hung up around the kitchen when dry and red and you can just take one chilli off when you want to use it for cooking.
They also make cool alternative Christmas decorations ;)

[Hyacinth]

you're SO right, joan!

[Mrs Ava]

Yes Tim, of course I do.

Chilli Jelly, made up as I went along, and now I can't make enough.  Supply my darlings office and the family!  ;D

I basically roughly chopped up a big pile of apples - cookers and eaters - whatever I had from my apple trees and a couple of lemons.  These all went into my preserving pan with just enough water to cover.  I also added a few roughly chopped chillis to start the heat.  This apple mix should be cooked slowely until you have a big pan of juicy mash.  This is then passed through a seive or jelly bag.  If you want it clear and sharp, through a jelly bag and don't squeeze, if you don't mind it with a bit more body, then give it a squeeze or a squidge. 

I now measure the liquid and for every pint I use a pound of sugar.  The liquid and sugar goes into the preserving pan with as many chopped chillis as you see fit.  I use a selection of whatever I have and I chop them, seeds and all in my mini blitzer.  Slowely bring this up to the boil making sure all of the sugar has dissolved, then get boiling.  BE WARNED, the steam is chilli flavoured and MIGHT make your eyes sting. 

Once it reaches setting point, bottle into sterile jars.  I did some fancy by pushing a whole fresh 'pretty' chilli into the middle of the jelly.  I also did some with some smoked praprika added at the end of cooking time.  Made a lovely smokey chilli jelly.  The set really depends on the apples or the amount of lemons.  I had some which was really hard, perfect for adding to chillis or tom sauces, and some was softer, more jam like, perfect with cold meats or in jacket spuds, or smeared over pizza dough before adding the tom sauce.

[AlanP]

I dry them in the airing cupboard until they are brittle. Grind to a powder in the food processor and use as chilli powder in recipes. You will need a face mask as the powder is very "powerful". ;D

[Hawkweed]

I put them in the little blender cup(with the Moulines stick blender), chop very finely, with seeds. Turn into small jars and cover with oil and keep int the fridge. Depending on the strenght of the chillies I usually find that half a teaspoon of this is plenty for a homemade Chilli con Carne for 4.