2007-02-18 12:37:05 · 5 answers · asked by Anonymous in Food & Drink ➔ Other - Food & Drink
take a sewing needle and thred and string them up them will dry out and become great tasting spices for cooking
2007-02-18 12:40:01 · answer #1 · answered by steve 4 · 0⤊ 0⤋
Well, they should still be fine in the greenhouse for a while even if it is not heated. I still have live, fruiting chilli plants outdoors (late October) although they are against a sheltered S. facing wall. So don't hoick them out yet!
What to do?
Freezing works pretty well. You lose crisp texture but nothing in flavour or heat. I tend to have a major session this time of year chopping up the chillies quite finely then freeze open on a tray. When frozen, bag them up and you have ready made pizza topping, addition to curries and stews etc etc. A word of warning though; if you are chopping a lot of chillies at a time you need to scrub your hands well afterwards. If your skin is sensitive try getting hold of the thin rubber gloves used for lab work (ask your dentist!!!).
You could pickle them. I haven't got a specific recipe for pickled chillies but any pickled onion recipe should work fine. Soak the chillies in brine first then pickle in vinegar. Do NOT use malt vinegar - it's fine for onions but too strong for chillies. I'd go for cider vinegar myself. Make up your own spicing or leave it out altogether.
Do NOT preserve in oil unless you have a reliable, detailed recipe that also includes vinegar. Chillies have virtually no acidity and without acidity various very dangerous bugs can grow.
My final suggestion is to spike your favourite chutney recipe with your chillies. Any reliable recipe will work (again making sure there is a good quantity of vinegar in the recipe).
2007-02-18 13:18:10 · answer #2 · answered by Anonymous · 0⤊ 0⤋
leave it in the sun to dry. they taste really good but they're flavor intensifies and so they're a blast in your mouth. have loads of milk on hand to counteract the enzymes of thte chillies which release pain in ur mouth.
2007-02-18 12:41:34 · answer #3 · answered by param 4 · 0⤊ 0⤋
After I pick mine I string them and hang them. When they are dried I crush them and use the in chili and hot wing sauce and what ever needs a little bit of hot spice.
2007-02-18 12:44:26 · answer #4 · answered by kelly s 1 · 0⤊ 0⤋
Drying them is best, but you can freeze them too. Chillies keep well; the capsaicin in them inhibits bacterial action.
2007-02-18 12:42:24 · answer #5 · answered by zee_prime 6 · 0⤊ 0⤋