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jalopeno peppers

So i`ve harvested the green pepppers as the plants are dying back i think they were pot bound but i dont have time,compost,pots for them so decided to pick them

Whats the best way to keep the whole frozen chopped frozen ,etc?

also if i made a chilli to serve 4 how many chilli`s would i put in it ? Thanks

Comments

  • IMHO, chopped up and frozen would probably be easier to use for future dishes. If you could portion them up, perhaps a teaspoon or so in each icecube tray, freeze & bag up the little green cubes? As for how much chilli to use, hotness is such a personal thing! I tend to err on the side of caution when cooking for guests as you can always add more if it's not hot enough (and I generally like my chillies hot to V. hot!) . Try one (or two) whole chopped chillies to begin with, keep tasting and add more if you like.
  • lizzyb1812
    lizzyb1812 Posts: 1,392 Forumite
    The best way to find out how much to use is to eat a little bit raw! If the very pepper is very hot then use a bit, if not hot use a lot.

    You could try ripening them a bit. I would have left them on the plant as long as possible despite the plant getting ropey, but you could leave them somewhere warm to see if they ripen a bit. I think the riper they are the hotter.
    "Life is not about waiting for the storm to pass...it's about learning how to dance in the rain." ~ Vivian Greene
  • I pickled some chillies tonight. Just boiled up some vinegar with a little sugar and thyme in it, then added the rinsed chillies, left them boiling until soft (about 5 mins) and then put into a sterile jar with lid. Topped up with vinegar. I thought they would be handy for when we have fajitas, etc.
    :D Thanks to MSE, I am mortgage free!:D
  • Davesnave
    Davesnave Posts: 34,741 Forumite
    Part of the Furniture 10,000 Posts Name Dropper Photogenic
    Eating a chilli pepper raw may give you some idea of hotness, but some of this will disappear in the cooking. I often give a bit more zip to chilli con carne by adding more close to the end of cooking, when it's easier to judge the hotness. Like spag bol, chilli dishes seem to improve by being stored for a day or so in the fridge.

    The seeds are much more potent than the skins, so you may wish to de-seed before chopping and freezing; a task for which you should wear rubber gloves! :)
  • Wow thanks everyone thats really helpful info:j
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