too many chillies!!!

[piskie]

 :-\ Hello! Im new to the message thingy here....thanks to an over eager hubby we now have hundreds of chillies that we dont know what to do with...our friends are sick of the sight of chillie plants that have been pushed on them...I have tried to look on line about bottling them. I dont really want to use oil, but a few tips on that would be appreciated.
Seems that I cant find any info about bottling these little buggers can some one help me pls?
Lizzy

[piskie]

[greyhound]

What kind of chillies do you have - are they all the same variety?

[tim]

Well, at least, you won't have to grow any for the next 3 years??

Dry, freeze, chilli sherry..............??

[Hyacinth]

All good suggestions from Tim. Freezing is particularly good & doesn't seem to affect the quality/taste at all. Freeze them as picked & de-seed when still frozen if you want the taste without all the heat. Works for me 8)

[Jitterbug]

Here is a nice recipe for you - but it won't use up all the chilli's.

1 cup chillies (red or green), 6 cloves garlic, 2cm piece green ginger, 2 large onions, 1 tin smooth peach jam (200g)

Method

Put all ingredients except jam into a food processor and chop very finely.  Heat a little oil in pan and fry gently for 10 minutes.  Add salt and pepper to taste.  Add the peach jam and bring to the boil.  Simmer for 5 minutes.  Cool and bottle. 

Enjoy

Jitterbug

[Jitterbug]

A delicious relish with the true taste of Africa.  Serve with barbecued meat or as a filing for pies or a sandwich.  Don't think it preserves that well but then I have never had it for long....


2 big onions (sliced), 250ml oil, 1 green pepper (chopped), 6 green chillies (chopped), 20ml curry powder, 20 carrots (grated), 15ml chicken stock powder, 5ml white pepper, 2 tins bake beans.

Method:

In a heavy based pot, heat 100ml of the oil.  Fry onions for 10 minutes the add green pepper, chillies and curry powder.  Fry for 5 minutes. (For a hotter taste add more chillies).  Add carrots and sprinkle with stock powder, pepper and add the remainder of the oil.  Fry until carrots are tender, stirring frequently.  (it takes a lot of oil as the carrots absorbs oil.)  Taste for seasoning.  Set aside to cool.  Add baked beans and mix well.  Serves 8 - 10.


Enjoy

Jitterbug