[shokkyy]

I've got a huge number of chillis on my plants so I'm planning ahead for what to do with them. I'm going to string some of them into one of those thingammys, but I'd also like to have a go at making a couple of jars of that easy chilli stuff. I really like that stuff because it's got a real bite, since the seeds are in there, but it's so quick and easy and painless to just chuck a spoonful in, with no chopping or handwashing.

Does anybody know how to make easy chilli? When I look on the jar, it lists ingredients of red chillis, spirit vinegar (red wine vinegar?), sugar, salt, water, sunflower oil and rice starch. I've googled it but can't find a recipe or instructions anywhere.

[arugula]

Hi shokkyy,

Do you mean a recipe for chillis to make the chilli equivalent of Lazy garlic or Lazy ginger that you can buy in jars?

[shokkyy]

Yep. I've got a jar sitting on my shelf and it's called Easy Chilli. They also do Easy Ginger.

[arugula]

Not much luck yet shokkyy, unless you want a "hot sauce" type of thing. But I don't think that's what you've asked for? One thing I have seen has suggested that to achieve what you want, the chillis need drying before preserving in vinegar.

I'll keep looking.....

[Springlands]

Hi Shokkyy - this is the recipe that I use to pickle chillies and according to everyone who has tried them they are good (not me though I do not really like chillies except in curries and just grow them for OH). From experience I would advise using disposable gloves when preparing the chillies 

For each half pint jar - 3/4 vinegar to 1/4 water, teaspoon sugar, quarter teaspoon salt, small amount of fresh ground pepper.

To prepare chillies - keep small part of stalk on each chilli, prick with knife to enable vinegar mixture to penetrate chilli. Wash and place in jars. Heat vinegar/water mixture to melt sugar and pour into clean sterilised jars. Seal and keep for at least two months before using.

Can be used a pickles (but can be very hot depending on chillies used) or can be used in curries and chilli dishes (I would usually wash vinegar of first).

Hope that helps.

[shokkyy]

Thanks for the suggestions, though the jar I'm talking about isn't pickled whole chillies. The chillies are broken up and mushy, but it's not quite a paste, just looks like broken up chillies in liquid and it's perfect to spoon out for a recipe.

[Junie]

Hi
We chopped up chillis and put them into ice cube containers in the freezer, then removed them into a bag once frozen.  they didn't seem to lose much flavour and were great for chilli con carne etc.  Do the same with large tins of tomato puree and smaller tins of harissa paste.

[titch]

We froze loads whole last year and just got them out when needed - very easy to chop small when frozen plus less capsicum (the hot bit) seemed to escape onto my fingers.

[Junie]

I love that idea titch - chop them when frozen - Why didn't I think of that
Love them with carrot and cheese in a sandwich.

[wighty]

I make lazy garlic/chilli/ginger all the time.  Just whizz in a blender, seeds and all, put into an airtight sterilized jar and cover with white wine vinegar.  That's all the commercial producers use. When cooking with it use a fork to get out of the jar so that you leave the vinegar behind.

[shokkyy]

Perfect, thanks. I'll give that a go. I was going to do exactly that with my garlic crop, but wasn't sure if chilli would need a bit more because it's not dried like garlic is.

What on earth is rice starch, anyway? And why would anyone feel the need to put it in a jar of chillis?

[Springlands]

The rice starch probably acts as a thickening agent.

[chrispl0]

wighty

Could you please pad out how to make Lazy Chilli.
1) pick them
2) Dry them out? / Just wash
etc etc.
Sorry but i have NO idea.
Many Thanks
Chris

[sloegin]

Do you want a recipe for chilli jam?