preserving chilli's

hurting back · « **on:** August 29, 2008, 16:49 »

Would anyone please tell me how I can preserve my glut of chillis . As usual they have all ripened at the same time. Can I dry them or what please?

GrannieAnnie · « **Reply #1 on:** August 29, 2008, 17:04 »

Hi Josephine. Sometimes I tie mine to a string and hang it in the utility room, but usually I de-seed them, chop or slice them and freeze them in small plastic bags, you know the cheapo sandwich bags from the supermarkets. then just take out what I need, or I make lots of Thai sweet Chilli sauce.

Just finished the last jar from last year!!!

agapanthus · « **Reply #2 on:** August 29, 2008, 21:46 »

You could always store them in paper bags.....this will dry them (eventually)...don't put too many in the bag and place the bags in a cool airy room/outhouse.

BazTheGardener · « **Reply #3 on:** August 30, 2008, 00:49 »

I read that you can just freeze them, I have done this with ones from shop. Then when you what to use them just run under tap for a couple of seconds.

BTG

hurting back · « **Reply #4 on:** August 30, 2008, 09:22 »

thank you for all your suggestions. i will give freezing a try. I wont plant so many next year!!!

Biscombe · « **Reply #5 on:** August 30, 2008, 09:54 »

I freeze them whole, make ristras, sauces, chilli vodka, make powder, and oil (but only with dry chillies) and pickle the jalapeño type pods

Biscombe · « **Reply #6 on:** August 30, 2008, 09:56 »

Here's a Piripiri ristra that's drying

Fat Hen · « **Reply #7 on:** August 30, 2008, 23:20 »

I freeze some. Dry a boat load ( gives a different taste and you can grind them into powder). This year i'm going to have a bash at making sauce. And no doubt pickle a few (bolivian style: with sprouts,carrots and other veg).

Deano27 · « **Reply #8 on:** August 31, 2008, 16:10 »

grannie annie - have you posted your Thai Sweet Chilli Sauce recipe on here before? is there a link does anyone know?

Yabba · « **Reply #9 on:** August 31, 2008, 16:14 »

Try here

¥

jb · « **Reply #10 on:** August 31, 2008, 21:33 »

I chop mine up and store in white vinegar. We have some cayennes from 4 years ago that are still being used preserved in this way.

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preserving chilli's

Yabba