Scots bonnet chillies

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New shoot

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Scots bonnet chillies
« on: September 23, 2011, 08:15 »
I have a vast and mighty crop of these ripening but can anyone recommend the best way to preserve them.  They don't dry easily being so round and ideally I would like to make a chilli paste, rather than freeze them.

If I deseeded (to get a really good red colour and temper the heat just a little) and pulse chopped in the food processor, could I cover with sweetened hot vinegar to preserve or would it better to cook the chillies in the vinegar for 5 mins  :unsure:  

The only recipe I have found so far is for Caribbean hot pepper sauce which I think would be a bit too mind blowing for my use  :D

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mumofstig

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compostqueen

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Re: Scots bonnet chillies
« Reply #2 on: September 23, 2011, 10:40 »
There are many threads on here on this subject so please feel free to browse  :)

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mumofstig

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Re: Scots bonnet chillies
« Reply #3 on: September 23, 2011, 10:58 »
I'm sure there's a thread on here, but can't find it  ::) says cook the chillies for a little while in the vinegar, then leave in the vinegar and pot and cover as usual.

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Re: Scots bonnet chillies
« Reply #4 on: September 23, 2011, 17:03 »
I have looked at Val's sauce recipe, but I would rather have a paste I can use in cooking.  I thought I had read that you needed to heat the chillies in the vinegar for 5 mins or so MoS, but I can't find the thread either  :wacko:

Will be one for a day when I can have the back door and all the windows open I think  :)

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Kleftiwallah

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Re: Scots bonnet chillies
« Reply #5 on: September 23, 2011, 17:24 »

Is it Scots, Scot's or Scotch ?      Cheers,   :ohmy:  Tony.
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arugula

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Re: Scots bonnet chillies
« Reply #6 on: September 23, 2011, 18:13 »
Scotch, in this case and not many others.  ;)
"They say a snow year's a good year" -- Rutherford.

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sunshineband

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Re: Scots bonnet chillies
« Reply #7 on: September 23, 2011, 19:23 »
http://www.bestrecipes.com.au/forums/showthread.php?t=4465

This is a really easy one New Shoot

I hope it is the sort of thing you are looking for  :D

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New shoot

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Re: Scots bonnet chillies
« Reply #8 on: September 24, 2011, 09:11 »
Thanks Sunshine  :)  I think the addition of a bit of salt is a sound suggestion.

I think I may heat the vinegar just to be sure.  I'm thinking about Val's comments when we were talking about preserving garlic in oil.  I did do a jar of this with the oil heated to 180 degrees as she suggested to kill any nasties and it is keeping nicely in the fridge.  Boiling vinegar should do the same for my chillies and clean the sinuses out a treat  :D

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sunshineband

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Re: Scots bonnet chillies
« Reply #9 on: September 24, 2011, 09:53 »
Boiling vinegar does do the job  ;)


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