What to do with a glut of chillies

For every 100g of chillies use 100g of normal red green or yellow bell peppers 200ml cider vinegar and 500g jam sugar. To freeze chillies whole spread them out on a baking tray so they are not touching freeze and pop into a sealed bag or container.

You can remove all the seeds from your chillies or leave in as many seeds and as much pith as you like to amp up the spiciness.

What to do with a glut of chillies. Andy on Chilli Coconut Panko Prawns. Simon jones on Chilli Coconut Panko Prawns. Andy on My Wood Fired Oven.

The Chilli King on My Wood Fired Oven. Heat the oil in a large wok and when hot add the chilli bean paste. As soon as it starts sizzling add the chilli ginger and garlic and stir-fry for a minute or two taking care not to burn the.

So what do I plan to do with my glut of chillies. They keep quite well in the crisper section of the fridge for a week or two so some of them will go there for general use in all sorts of meals. Another big batch will become my Sambal Ulek chilli paste which is an Indonesian basic ingredient alternatively spelled sambal oelek.

For every 100g of chillies use 100g of normal red green or yellow bell peppers 200ml cider vinegar and 500g jam sugar. You could also add a teaspoon of freshly grated ginger if. A basic pepper powder recipe.

Remove the stem cut your chilies in halves and remove all seeds. Wear gloves if you are using hot peppers. Toast the dried pods in the oven 170 C until they smell toasted and are pliable.

Chillies freeze reasonably well retaining most of their flavour and heat. Freezing is the best way to preserve fleshier chillies like Scotch Bonnets and Habaneros. To freeze chillies whole spread them out on a baking tray so they are not touching freeze and pop into a sealed bag or container.

You can remove all the seeds from your chillies or leave in as many seeds and as much pith as you like to amp up the spiciness. Give them a quick blitz in the food processor. Add the flesh of a couple of sweet peppers then blitz again.

Chili pastes are simple to make and can be incorporated into various sauces or other recipes to liven things up. They can also be used as simple spreads over toasts or as toppings to various dishes. A basic paste consists of peppers oil garlic seasonings and herbs that are processed into a thick paste-like consistency.

50g freshly grated Parmesan plus more for sprinkling Halve the tomatoes and toss together with a little olive oil salt and pepper and a light sprinkling of chilli flakes to taste. Pop into a hot oven for about 10 minutes during which time do the following. In a medium sized saucepan melt together the butter and the tomato paste.

Evil Chilli Chutney. For those of you with a serious glut of chillis try this wicked chilli. Thisll keep for at least 12 months and just keeps getting hotter.

Make your late-summer glut into a chutney for whenever you need a spoonful of summer during the drab winter months. This version is inspired by a classic French bistro dish and features red peppers aubergine courgette and tomato. It also makes use of apples and onions two thrifty and hardy ingredients.

They are such pretty plants and chillies can come in all sorts of shapes sizes colours and intensities. The trouble is you can only eat so much chilli in one go so preserving is essential. Today I decided to preserve some of the glut in Thai curry pastes.

Stir the chillies then cover them with cling wrap and set them aside in their vinegar and salt bath for a minimum of 24 hours. This process removes some of their moisture and assists with the preservation. After that time drain the chillies and discard the vinegar.

Pack the chillies into a sterilised jar and completely cover with olive oil. Blend them together with garlic lemongrass a shallotonion fresh coriander and galangal if you can find it to make green Thai chilli paste and then freeze the paste in an ice cube tray. Chilli Glut Tips Recipes Firstly wash your chillies and pierce the surface sparingly using a pin.

Then heat water vinegar sugar salt coriander seeds and peppercorns until the sugar and salt dissolves but before the vinegar boils. Pack chillies in a jar pour hot brine over the chillies seal and leave in a. Extra vegetable oil for sealing.

Blend chilli onion garlic and oil into a smooth paste in a food processor. Be careful when opening the lid in case it splashes into your eye. The smell can be pretty overpowering to so be careful of your nasal mucous membranes and other sensitive bits.

1 chilli I used the first chilli of the season a Hungarian Hot Wax which has a medium heat but any chilli or amount of chilli can be used depending on tastes 2 tsp lime juice. 12 tsp sugar. Pinch salt and pepper.

Mix the finely diced rhubarb cucumber shallot and chilli. Add the sugar lime juice salt and black pepper. Leave for an.