Posted by len garden on February 24, 2007, 2:52 pm
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.
snipped
With peace and brightest of blessings,
len
--
"Be Content With What You Have And
May You Find Serenity and Tranquillity In
A World That You May Not Understand."
http://www.lensgarden.com.au/
Posted by SG1 on February 24, 2007, 4:43 pm
> 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
Posted by SG1 on February 24, 2007, 5:45 pm
Found this during a search looks good.
http://www.cjp.net/cuisine/index.htm
Posted by meeee on February 25, 2007, 12:51 am
On this topic, hubby recently was given lots of the small birdseye chillies,
I sterilized a jar, filled it with chillies and poured over boiling red wine
vinegar. Given that I'm not a hot food fan and DH won't get around to using
them any time this year, thay're in the fridge.
But they look pretty.....
Posted by len garden on February 25, 2007, 2:10 pm
g'day meeee,
chillies are reputed to have very good health values for us, the use
of them will certianly help clear the sinuses.
to keep heat range down when/if you go to use the chillies slice them
open and scarap out the white pulp and seeds, for first timers don't
make a realy hot dish start mild use a little at a time and increase
the amount you use over time, you can build up your taste i know
people who can eat the habinaro (hottest of the hot) like we would eat
an apple, and not bring a tear to their eye.
On Sun, 25 Feb 2007 05:51:04 GMT, "meeee"
snipped
With peace and brightest of blessings,
len
--
"Be Content With What You Have And
May You Find Serenity and Tranquillity In
A World That You May Not Understand."
http://www.lensgarden.com.au/
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> 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