What to do with excess chillies

Then heat water vinegar sugar salt coriander seeds and peppercorns until the sugar and salt dissolves but before the vinegar boils. One of the first thing I like to do with hot peppers is to pickle them.

Well i have your answer for the next few days i will be giving you different ways to store use and dispose.

What to do with excess chillies. A quick and easy pickle is a hot tip to preserve your chillies for an extra month and theyll be great for adding to cooked dishes and salads. You can pickle whole or chopped but if the former then prick small holes in them first to allow the salty vinegar to penetrate inside the fruit. How To Preserve Your Excess Chillies Drying or dehydrating various methods Pickling chillies Freeze your chillies.

This only works if you have the means to freeze. Fermented chillies Preserved in oil Salted chillies. 10 ways to use excess chillis.

If like me you went a bit crazy at the start of the season and planted way too many chilli seeds then like me you will now have way too many lovely fresh spicy chillis and be wondering what to do with them. Well i have your answer for the next few days i will be giving you different ways to store use and dispose. Almost all of the curry pastes require dried peppers.

Make various chili paste like masaman curry paste red curry paste gang gari curry paste and panang curry paste. Ground Dried Chili Peppers. Dry toast the peppers with the stems in a pan.

One of the first thing I like to do with hot peppers is to pickle them. Its very easy to pickle vegetables and chilies are no exception. A pickled jalapeño on your tacos add a bit of extra hotness to it.

I typically slice a bunch of chilies 1-2 cm thick and soak them in salted water ie brine. There are four unique ways to preserve chillies so that they retain their flavour and heat. Preserving Chillies in Oil.

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. This is one of our favorite options for extra chilies.

Simply let the chilies dry out and then muddle the pepper into chili powder to use in other recipes. Its an excellent way to enjoy those hot peppers for many months to come. You can also use this powder as a base for homemade taco seasoning and other powder mixes.

Does any one have any good tips for things to do with excess chillies. I have about 3 kgs of them here. Im ideally after making chilli mash.

Drying peppers removes all of the moisture allowing you to either rehydrate them later or grind them up into powders and powder blends. 1 tsp coriander seeds 1 tsp peppercorns 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.

Chuck some chillis onions green peppers coriander leaves garlic a bit of ginger and a slash of pure lime juice into a blender and slowly add some some extra virgin olive oil. Add salt to taste. Itll keep in the fridge for ages and you can use it to cook.

If you cant get your hands on a dehydrator you can easily thread your chillis on a piece of string and hang them in a dry dark spot to dry out. With our dried chillis we made a pot of Harissa recipe here and also topped up a kitchen staple of chilli flakes. A word of warning dried chillis feel 10 x hotter than fresh ones so use gloves.

Preheat oven to 350 degrees. Set tomatillos and jalapeno peppers onto a lightly oiled baking dish skin sides up. Bake for 20 minutes or until pepper skins begin to char.

Remove from heat and slightly cool. Squeeze garlic from skins and add to a food processor. Add jalapeno peppers and tomatillos.

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.

This way they do not clump together. 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 cool dry place.