Great chap - do? - clear greenhouse, except for the TALL plants - Chillies.
Where shall I put the peppers? Good crop. Oh, dear, yes - those are my Chillies. The Peppers were picked yesterday!!
So - what to do with green chillies?
http://www.chillies-down-under.com/index.html
Chilli oil......be sure to boil chillis first in some vinegar or they go mouldy
Freeze or google a recipe for sweet chilli sauce.....very nice. Sorry I havent put a link up, I really cant remember where Ive seen one.
Good luck Tim, they are a handsome bunch ;D
This is a good sweet chilli sauce recipe......
4 serrano chillies, minced
4 Thai (birds eye) chillies, finely chopped
1 cup Sugar
1/2 cup Water
1/2 cup Rice vinegar (White Vinegar)
2 tablespoons Finely Minced Garlic
1/2 teaspoon Sweet paprika
1 teaspoon Salt
1 tablespoon Thai fish sauce
1 tablespoon Fresh lime or lemon juice
Remove stems from peppers.
In a small, heavy saucepan, combine the chillies, sugar, water, vinegar, garlic, paprika and salt. Bring to a rolling boil over medium heat. Stir to dissolve the sugar and salt and reduce the heat to low. Simmer until the liquid reduces slightly and thickens to a light syrup. Remove from the heat and stir in the fish sauce and lime or lemon juice. If you want a thicker sauce still you can stir in a 1/2 teaspoon of flour mixed in with some water towards the end of the simmer.
Cool to room temperature before serving. Transfer the cooled sauce to a tightly sealed jar and store at room temperature for 2 to 3 days.
Noted, Mick! Pity, I bought some sauce yesterday. What interests me is the choice of Chillies. Why not just Jalapenos? Would you really notice the difference??
But - as you see - mine are Poblano - sweet & smokey.
Leave whole, shallow fry in olive oil, serve with seasalt. Yummy!
Quote from: tim on October 17, 2007, 12:08:16
Noted, Mick! Pity, I bought some sauce yesterday. What interests me is the choice of Chillies. Why not just Jalapenos? Would you really notice the difference??
But - as you see - mine are Poblano - sweet & smokey.
I don't think the choice of Chillies matters too much, I just had the recipe on my pc and copied it to here without changing anything.
Thanks, Ollie.
Yes, Mick- my taste buds - or what are left of them after a real dose of Chillies, are not sensitive enough to identify the variety used.
They are not so impressive dried?
tim, how did u do that??
i have loads of green chillies that i don't want to go to waste!
What ARE you doing with those bats wings? ;D ;D
Bat soup........ :-\
Side of the good old AGA overnight, Rosie.
Great in a Chilli Beef today!
Mick - how long will that sauce keep?