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Posted by SG1 on February 24, 2007, 4:43 pm
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> g'day jim,
>
> pickling using good cider vinegar but as has been said alters the
> flavour by adding tha vinegar taste.
>
> you could chop them up with white pulp seed in or out depending on
> waht heat range you like, and freeze them in usable quanitites for
> cooking, that is when yo are cooking you take out a pak' and add it
> without defrosting it.
>
> they can be dried.
>
> our prefferd method was to chop them up bring them to simmer for a
> while then pour into sterile warm jars and lid them kept in the fridge
> they last a long time that way, we just threw out the last little bit
> in a big jar that has been going for about years.
>
> again whatever method you use if you don't want them too hot remove
> the pulp and/or seeds, the pulp is the hottest part, followed by the
> seed and the flesh is the least of the heat.
>
> you always end up with more chillies than you can poke a stick at, so
> maybe search online for recipes for making sauces etc.,. you may then
> be able to give some away not many want chillies just for chillies
> sake.
Len
made the chilli sauce yesterday, it ended up like chutney with a kick. Used
the recipe of a friend who when she made them made Chilli sauce (go figure).
Will have fresh and frozen to use.
Jim
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