Chilli Numex Twilight

[Garden Manager]

I am growng this plant for the first time this year. Having never grown any chillis before i need some advice on harvesting and storing the chillis.

I know that all chillis are different in terms of size and ripe colour so am looking for specific advice on 'Numex Twilight'. My plants have produced tons of chillis, but i would like to know at what stage i can pick them to use or store.

I would also like to know what the best way to store them is, since i will never be able to use all the crop fresh.

Many Thanks

[Garden Manager]

[Grant]

You could try drying some, and then grind them to make your own chilli powder.  Other ways, just drop them in a bag and freeze them.  Pickle them, preserve them in oil.  Even when dryed they will keep whole in a jar.

[amphibian]

NuMex twilight ripen from purple to yellow to orange and lastly to red. You can store chillies when ripe (red) by simply drying them. To dry unripe stages you must first cook them. At any stage they can be bottled/canned/pickled.

Dried chillies can be later ground into powders.

Or you can just bung them in the freezer whole.

[MrsKP]

I'm not sure I'm ever going to get past purple!  Same way my cayennes are never gonna get past green (I'm eating them too quick).

;D

[Garden Manager]

The first chilli has now turned red, and others turning yellow and orange. Still plenty remain purple though. I doubt all will ripen.

Whats the best way to pick them, cut, pull or twist? and whereabouts?

Cheers.

[amphibian]

The first chilli has now turned red, and others turning yellow and orange. Still plenty remain purple though. I doubt all will ripen.

Whats the best way to pick them, cut, pull or twist? and whereabouts?

Cheers.

They ripen quickly once they get going, there is lots of time yet. I pick them by lifting hem upwards from the tip, they should just detatch where they join the main stem. This only works for ripish peppers.

[Garden Manager]

Update:

I now have chillis coming out of my ears!

We dont use that many at a time (would make food too hot otherwise), so they are begining to pile up a bit. Will definetly be freezing some. Wouldnt mind drying some, but whats the best way to do this. I have heard in  a warm oven ids the best way but on what heat and for how long?

Anyone got any other methods of storing or preserving chillis - or even (shock horror :o) cooking with them?

Thanks

[MrsKP]

I've yet to pick any of my Numex Twilight yet, although some are edging towards red, one or two may be a darker shade of orange.

Anyone know how hot these babies are ?

[saddad]

Not got that one, but have ring of Fire drying... they keep their colour really well. Then put in a braun handblender cup and all.... inside a plastic bag.... to prevent escaping dust...

:o

OH says does anyone have a recipe for Harrisa paste... can be quite difficult to track down...

[Robert_Brenchley]

Mince them up, cover with vinegar, and keep in the fridge. I do a batch every few months and it lasts and lasts.

[Tinkie_Bear]

I have a load of chillis drying in the kitchen, I have sewn them to the bottom of the roller blind so they get the morning sun, the breeze when the window is open and the heat from the radiator below when it is on. I simply put a stitch through the stem and then knotted it onto the cotton and attached each end to the blind, 20 or so in a row.  They are drying very well, the little ones are done and the big boys are well on their way :-)

Hope this helps

Helen

[growgirl]

That's a very clever idea Tinkie_Bear  :)

[jonny211]

chop em up, mix with a few chopped tomatoes, add a little red wine vinegar and light brown sugar, simmer mixture until it reduces and gets sticky and hey presto chilli jam.

Keep in a sterilised jar - and don't forget to label it as hothothot!!!

Jon

[Garden Manager]

Thanks!!

Now what would you then use chilli jam or preserve with or in then. OK so you have a way of storing and preserving them, what can you use them for after that?

[Garden Manager]

Mince them up, cover with vinegar, and keep in the fridge. I do a batch every few months and it lasts and lasts.

Do you mince them up with or without the seeds?

[saddad]

We do ours with... but Ithink with the Habanero we may have to change our policy!

My lads put chilli powder on plain crisps.... the only ones we buy because of my lactose intolerance.

[daisymay]

Mince them up, cover with vinegar, and keep in the fridge. I do a batch every few months and it lasts and lasts.

any particular type of vinegar - clear malt vinegar OK or do they need something a bit milder?

we have numex too - hundreds of them :)) they are quite hot (we think anyway)

[Robert_Brenchley]

I use Chinese vinegar, but it's up to you; anything will preserve them and chili tends to be a bit overpowering!

[Mrs Ava]

I make my chilli jelly and I use this when making a chilli dish, or I smear it over nearly cooked chicken to give it a wonderful sweet and warming glaze.  The fellas at my darlings work eat it on toast like jam!  We love the warming flavour of chilli - not earpopping hot, but tongue tingling is good, so we have chilli with lots of dishes.  If I make a curry, a tablespoon goes in....sweet and sour.....glazes... even into a stew or soup, just a little, it just lifts the broth, creates that slight warmness, not hot, just well, comforting I guess.  It is great with hard strong cheddar also.

I also freeze them for when I want that whap of fresh flavour again in really powerful chilli con carne and curry dishes - any mexican creation - a little chopped with advocado is yummy, the same with tomatos.

We use them whole, seeds to, for complete flavour - you just have to be sensible how much you use.  Yuumy chilli paste of crunchy barbequed chook legs! mmmmmmmmmmmmmmmmmmm