We'd like to remind Forumites to please avoid political debate on the Forum... Read More »
PLEASE READ BEFORE POSTING
Hello Forumites! However well-intentioned, for the safety of other users we ask that you refrain from seeking or offering medical advice. This includes recommendations for medicines, procedures or over-the-counter remedies. Posts or threads found to be in breach of this rule will be removed.We're aware that some users are experiencing technical issues which the team are working to resolve. See the Community Noticeboard for more info. Thank you for your patience.
📨 Have you signed up to the Forum's new Email Digest yet? Get a selection of trending threads sent straight to your inbox daily, weekly or monthly!
recipes for chillies
Options
jaynespain
Posts: 76 Forumite
Hi. I have just been given about 10 red chillies and dont know what to do with them. I was thinking of maybe making some sort of relish which I could freeze as there is only me in the house who likes them. Any ideas or recipes appreciated.
0
Comments
-
I pop them in the freezer just as they are and bring one out when I need it.
If they are the tiny birds eye chillies they are very hot. I snip one up into spag bol to make it spicy, or use them in stir fries. If you don`t like it too hot remove seeds but make sure you wash you hands before touching your eyes0 -
dont they go all soggy when they defrost?0
-
Yeah they will but if your cooking them or blending them anyway, doesn't make much of a difference.0
-
I freeze them too - it's a great way to take advantage of the reduced chillies at the supermarket, and it means I've always got some fresh ones to hand. They defrost in a matter of moments, and like kingmonkey said if you're cooking them the fact that they go a bit softer isn't really important
0 -
Buy a bottle of olive oil and a garlic bulb.
Put the chillis and garlic into the oil, leave for 6 months.
Et voila - pizza oil
0 -
Hi jaynespain,
The replies on these older threads might help:
Preserving chillis
My chilli plants have chillis on them!
Recipe for Sweet Chilli SAuce/Dip
Chilli Jam
Pink0 -
Buy a bottle of olive oil and a garlic bulb.
Put the chillis and garlic into the oil, leave for 6 months.
Et voila - pizza oil
Be careful about storing homemade flavoured oils for any length of time.
Taken from the Food Standards Agency website:
Is it safe to make my own flavoured oils at home using herbs?
Lots of different types of flavoured oil are available in the shops, containing garlic, peppercorns, chilli and various herbs including rosemary, oregano and bay leaves, and these often have a long shelf life. But it's not a good idea to make flavoured oils at home unless you are going to use them immediately.
This is because plants, including herbs and spices, can carry spores produced by bacteria. Occasionally, they could carry spores of a type of bacteria called Clostridium botulinum, which can cause botulism. This is a very unpleasant disease, which is rare in the UK, but can be fatal.
Clostridium botulinum multiplies in places without any oxygen, so if there are spores on plants such as herbs and garlic, putting them in oil can create the right conditions for the bacteria to multiply, particularly if the herbs are fresh or wet.
Companies that produce flavoured oils and foods preserved in oil are expected to take Clostridium botulinum into account and formulate their products to make sure that this type of bacteria doesn't multiply.
Even though recipes for flavoured oils can be found in cookery books, magazines and websites, these might not have considered the risk of botulism. So if you would like to make your own flavoured oil, the safest option is to make a small quantity and use it on the day you have made it. If you have some oil left over, put it in the fridge straight away and use it within a week. Some oils can go cloudy or become solid in the fridge, but if this happens don't be tempted to leave it at room temperature, because this might not be safe.
Pink0 -
Thai Red Chilli Paste can be made and then frozenWarning ..... I'm a peri-menopausal axe-wielding maniac
0 -
I am another vote for freezing them, I always buy chillis when they are reduced in the supermarket.
My tip is to grate them directly into your cooking from frozen, it evenly distributes the flavour and makes them very easy to use. This also means that if you have bigger chillis you can grate as much as you want and pop it back in the freezer.The Best Things in Life Are Free0 -
I pickle my own chillis - basically deseed the chillis with the handle of a teaspoon and rinse with boiling water to get the last of the seeds out. Meanwhile boil up about 500ml of white wine or cider vinegar and dissolve in some salt and sugar (about 2tbsp each if not a bit more) and season with a sliced clove of garlic, some black pepper corns and some coriander seeds. To be honest, I just make up the quantities depending on what I have but the nearest recipe I've found online is listed below. They take about two weeks in the fridge to maute in a kilner jar or suchlike. Can be used in cooking or eaten as is with cream cheese in the middle.
RecipeLife in this world is, as it were, a sojourn in a cave. What can we know of reality? For all we can see of the true nature of existence is, shall we say, no more than bewildering and amusing shadows cast upon the inner wall of the cave by the unseen blinding light of absolute truth, from which we may or may not deduce some glimmer of veracity, and we as troglodyte seekers of wisdom can only lift our voices to the unseen and say humbly "Go on, do deformed rabbit again.....it's my favourite". © Terry Pratchett in "Small Gods"
Founder member of the Barry Scott Appreciation Society0
This discussion has been closed.
Confirm your email address to Create Threads and Reply
Categories
- All Categories
- 350.8K Banking & Borrowing
- 253K Reduce Debt & Boost Income
- 453.4K Spending & Discounts
- 243.7K Work, Benefits & Business
- 598.5K Mortgages, Homes & Bills
- 176.8K Life & Family
- 257K Travel & Transport
- 1.5M Hobbies & Leisure
- 16.1K Discuss & Feedback
- 37.6K Read-Only Boards