We've got far more chillis than we can use - any tips on preserving them would be very welcome
I'd just stick em in the freezer and use as required.
Whole? or deseeded?
Why deseed, that removes some of the heat ... whole or chopped up, it's your choice ...
Sounds simple - I like simple - many thanks to you both
I put them in whole but I'm really lazy...! ;D
Whole here too, in an old icecream carton. They are easy to chop as required then ...
Yes - but I take the seeds out when using - I'm not a masochist Even after years in India!
I make chilli jelly, chilli sauce, and yup, I bung them in bags whole into the freezer! ;D
Chilli jelly is 'delish'!
Chilli jelly sounds good - anyone got a receipe?
You can bet your sweet biffy that SHE has!!
Quote from: tim on August 16, 2006, 11:51:38
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 ...
Aha - but, for the lay person, flesh is predictable - seeds are not?
and for me, it's the flesh that gives the taste, while the seeds only give heat?
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 ;)
you're SO right, joan!
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.
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
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.
PICKLED CHILLIES
Pickled chillies are absolutely superb. They are brilliant because they can just sit in the fridge waiting to be used. I particularly like to use them in stir-frying or in broths or to eat them just as they are with some cheese and bread.
600g/1lb 5oz medium green chillies
15 black peppercorns
5 bay leaves
3 tablespoons coriander seeds
5 teaspoons salt
6 heaped tablespoons caster sugar
1 litre/1¾ pints white wine vinegar or rice vinegar
For this recipe you must use perfect green chillies without any blemishes (you can use red chillies, but they will be slightly hotter).
Carefully score from the stalk end to the tip on one side only and remove the seeds (use the handle of a teaspoon for this). Pour boiling water over the chillies, let them sit for 5 minutes, then drain. This will get rid of most of the seeds left behind.
Next put the black peppercorns, bay leaves, coriander, chillies and salt into a large jar, or other airtight container. Put the sugar and the vinegar into a pan and heat until the sugar is fully dissolved. When this is quite hot, but not boiling, pour it into the jar with the chillies. Allow I to cool down and then put the lid on.
Put in the fridge and leave for a minimum of two weeks before using. They will keep in the fridge for at least four months.
A word of warning - wear some sort of gloves (rubber/vinyl/latex). The last time I made these, my fingers tingled quite painfully for several hours.
We have kept these for more than 12 months, and have still been in excellent condition.
It may be a bit more trouble than open freezing, but it is well worth the effort.
valmarg
Bringing this to the top for Prink as she was after the chilli jelly recipe!
Today I gutted a bowlful of Cherry Bombs as they are destined to be stuffed! They have gone into the freezer and I plan to take out as many as required, stuff them while frozen and then let them defrost.
Nice as nibbles with either tuna-based or cream cheese filling. Any other suggestions welcome!
Just found your recipe and hope you can still receive this.
I attempted to make chutney last year but messed up as i didn't put the chutney in the contaners and seal straight away so it ruined.But your recipe says wait to cool before sealing container is that right ?
I want to try the recipe but don't want to ruin my chillies after my last attempt
Thanks
Rob
We have a tray of Krakatoa on top of the cupboard in the kitchen since last year and they still look great... not at all wizened!
::)
This is sooooooooooo good!!
Thai Sweet Chili Sauce
2 ounces fresh red chilies, roughly chopped (remove seeds if less heat is desired)
3/4 cup sugar
1 cup white vinegar
4 ounces sultanas, chopped (white raisins)
1-2 clove garlic, finely chopped
2 teaspoons finely chopped fresh ginger
1/2-1 teaspoon salt (to taste)
1 1/1. Place chilies in a food processor with half the vinegar and process until the chilies are finely chopped.
2. Do not be concerned if the chili seeds remain whole.
3. Combine the chili and vinegar mixture with the remaining vinegar, and all other ingredients, in a small stainless steel saucepan (take care adding the salt- you can always add more later if you wish).
4. Stir over low heat until sugar dissolves, bring to the boil briefly, then reduce temperature to allow the mixture to simmer gently until the chilies and sultanas are soft, about 15 to 20 minutes.
5. When cool, puree until almost smooth.
6. Pour into a suitably sized sterilised bottle and seal.
Quote from: saddad on August 19, 2007, 11:38:33
We have a tray of Krakatoa on top of the cupboard in the kitchen since last year and they still look great... not at all wizened!
::)
WOW! Like your style Dad 8).....me, I like a chilli kick, but don't think I'd ever be brave enough to taste one called Krakatoa ::) ;D