What's a good dish to make using fresh chillis?

Question

I've been given a lot of fresh red chillis by someone who grows them. Beyond making just normal chilli with them, what else is good?

Answer 1

You could make stuffed chillis,put bacon and cream cheese in the center,coat them and then fry. The recipe is on Emeril the chef's web site.

Answer 2

Stuffed chili's are nice like someone else suggested. I do a lot of stirfries with chili, garlic, fishsauce, lemon juice, chicken and veg. It's great and healthy.

The options are endless, chilli is great in marinades, dips (salsa, guacomole?), or why not put a few ina a bottle and pour olive oil over it, after a few days you'll have chilli oil.

Answer 3

I put them in everything. I love them. My lunch today will be pasta with pesto and homemade red onion and chilli balsamic marmalade. Mmm... chillies...

They also go well thinly sliced over cheese on toast, with curry, in salads, in smoothies (in small doses, one chillie per litre is more than enough!), and so on. Put a crushed up chillie in a bottle of vodka overnight fo a real kick!

Answer 4

Harisa
Hot Chilli Paste
Makes 1 cup



Harisa is the most important condiment used in Tunisian cooking, and, in fact, you need to make this recipe and keep is in the refrigerator before attempting any other Tunisian recipe. It's hard to believe that so essential a condiment could evolve only after the introduction of the New World capsicum. Harisa comes from the Arabic word for "to break into pieces," which is done by pounding hot peppers in a mortar although today a food processor can be used. This famous hot chilli paste is also found in the cooking of Algeria, Libya, and even in western Sicily, where cùscusu is made. In Tunisia it would be prepared fresh in a spice shop. The simplest recipe is merely a paste of red chilli peppers and salt that is covered in olive oil and stored. Harisa is sold in tubes by both Tunisian and French firms. The Tunisian one is better but neither can compare to your own freshly made from this recipe.



Be very careful when handling hot chilli peppers, making sure that you do not put your fingers near your eyes, nose, or mouth, or you will live to regret it. Wash your hands well with soap and water after handling chilli peppers.



2 ounces mildly hot dried guajillo chilli peppers
2 ounces mild dried Anaheim chilli peppers
5 garlic cloves, peeled
2 tablespoons water
2 tablespoons extra virgin olive oil
1/2 teaspoon freshly ground caraway seeds
1/4 teaspoon freshly ground coriander seeds
1-1/2 teaspoons salt
Extra virgin olive oil for topping off



1. Soak the chilli peppers in tepid water to cover until softened, 45 minutes to 1 hour. Drain and remove the stems and seeds. Place in a blender or food processor with the garlic, water, and olive oil and process until smooth, stopping occasionally to scrape down the sides.

2. Transfer the mixture to a small bowl and stir in the caraway, coriander, and salt. Store in a jar and top off, covering the surface of the paste with a layer of olive oil. Whenever the paste is used, you must always top off with olive oil making sure no paste is exposed to air, otherwise it will spoil.



Variation
To make a hot harisa, use 4 ounces dried guajillo chilli peppers and 1/2 ounce dried de Arbol peppers.

Note:
To make salsat al-harisa, harisa sauce, used as an accompaniment to grilled meats, stir together 2 teaspoons harisa, 3 tablespoons olive oil, 2 tablespoons water, and 1 tablespoon finely chopped fresh parsley leaves.

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Nuoc Cham
(Chilli, Garlic, and Fish Sauce)

Piquant dips do double duty as condiments and seasonings in Vietnamese cooking. The base for these is always nuoc mam and you can add ingredients such as lime juice, chopped chillies, chopped nuts, spring onions, fried garlic, ginger and fresh herbs such as coriander, sweet basil, and mint.

4 red chillies
2 cloves garlic
1 tsp sugar
2 limes, peeled and chopped
1 tbsp hot water
1 tbsp vinegar
5 tbsp nuoc mam (fish sauce)

Remove stalks from chillies and de-seed if you want a milder dip, though this defeats the purpose of nuoc cham. Pound garlic in a pestle and add chillies one by one, processing until you get a fine paste. Add sugar and lime pieces and pound to a pulp. Remove to a small sauce bowl and add water, vinegar, and fish sauce. Mix well and serve. Variations on the sauce can include chopped coriander, chopped ginger, pineapple, and any fresh herbs.

Answer 5

try a curry or even try to pickle the chillies with other herbs youll find loads of recipies on line
http://www.tpoint.net/~wallen/chili.html
try this site

Answer 6

Try chilly con carni

Answer 7

i grow chilis and the ones that i don't use get strung up to dry. once dry they will keep for a long time.

you can just chop & drop them into some food when you want to.

Answer 8

sprinkle on smoked salmon or mix with a pasta dish.

Answer 9

pizza, curry, rice dishes, little bit in your sandwich...... anything and everything so long as you want a bit of spice!