Storing Fresh Chillis

Producing herbs, spices and vegetable matter

Storing Fresh Chillis

Postby Mike D » Sat Oct 03, 2009 9:30 am

I have three chilli plants:-

"Thai Bangkok Upright"
"Red Habanero"
What looks like 'standard' finger chilli

These are relatively new, and growing things is a recent activity for me. All the above plants have a number of chillis on them, some are still green, but the majority are red.

The question I have is this, what is the best way to store these if I pick them? or, can I just leave them on the plants?
Cheers,


Mike
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Postby Big Guy » Sat Oct 03, 2009 12:35 pm

The best way is to leave them on the plants until ready to use. That being said they will eventually rot if left too long. The next best is to keep them in the fridge for a few weeks, and the ultimate storage is to dry them.
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Postby purdy2673 » Sat Oct 03, 2009 1:05 pm

I like to pickle them. Prick each chilli with a fork and place inside a sterilised jar, then cover with a pickling vinegar! They keep well until next years are ready!
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Postby saucisson » Sat Oct 03, 2009 6:53 pm

An earlier thread suggested storing them in sherry :)
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Postby mitchamus » Thu Oct 15, 2009 10:32 pm

you can also smoke them to make chipotles
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Postby Cod » Sun Oct 18, 2009 7:40 pm

Hi Mike,

weve picked some of ours today and will string them up with a needle and thread and dry them over the stove.

As an alternative you could try making some chilli oil.

3 1/2 oz red chillies
1 Ltr Groundnut Oil
2 Tsp sweet or hot Paprika


Remove stalks, put in food processor and chop finely. Transfer to a panand add oil. Heat gently to 120Deg C and simmer for 15 min. Do not let it get any hotter.

Cool slightly and stir in paprika. Leave to cool, filter and store in sterilised bottles.

Regards


Paul
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peppers

Postby Chuckwagon » Sun Oct 18, 2009 8:53 pm

".44 Caliber Hot Magnums"
(Pickled Whole Hot Peppers)

3 lbs. hot peppers (3" - 5" long)
3 cups white vinegar
1 cup water
3 tblspns. sugar
1 tblspn. pickling salt
4 cloves crushed garlic

Sterilize four one-pint jars. Use red, green or yellow peppers. Wash them then slit each once lengthwise. Blanch the peppers in boiling water for three minutes then immediately place them in ice water to stop the cooking process, draining them when they're cool. Combine all the ingredients except the garlic, and boil them for five minutes. Place one garlic in each pint jar then firmly pack the peppers. Pour vinegar solution into each jar leaving 1/2" headspace, and then run a non-metallic utensil down inside the jars to remove any trapped air bubbles. Wipe the rims and threads of each jar, place hot lids on them then screw bands on each jar using only firm hand pressure. Process the jars in boiling water for ten minutes, remembering to start the timing when the boiling starts. Combine and boil 4 minutes, the vinegar, sugar, water, pickling spice and salt. Add the vegetables, reduce the heat, and simmer the mixture five minutes. Pack hot quart jars with 1/2-inch headspace. Process, boiling fifteen minutes.
Best Wishes,
Chuckwagon
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Postby Snags » Tue Feb 02, 2010 12:59 pm

I have some frozen,it is mushy when it thaws but it still tastes fresh.
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Postby swimwivsquid » Fri Mar 19, 2010 10:12 pm

Frozen works fine. We have so many scotchbonnet peppers and chilli bird peppers growing where we are that the only option is to freeze them. They freeze well and when thawed out they are still 'kin hot and fresh tasting.
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Postby jenny_haddow » Sat Mar 20, 2010 7:10 am

They dehydrate very well too, easy to store in an airtight container, and last for ages.

Jen
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Postby Richierich » Tue Oct 12, 2010 8:55 am

I have been approached by a neighbour to help out with the glut of chillies they have. She would like to smoke some, I think this woould be a great idea, I just have a few questions....

Do I need to do anythig to them prior to smoking, do they need to be dry? Cut open? Will the skin prevent smoke penetration?

What sort of wood would you recommend? Was going to try Oak as I have a few packs of that, I think I have some other flavours too.

How long do they need smoking for, are we talking days, or hours?

They have a mix of Jalapenos, Scotch Bonnet and some Birds Eye.

Thanks,

Rich
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Postby fatchef » Tue Oct 12, 2010 12:07 pm

i thought fags wer bad enough !! your neighbour must be really tough!! :lol:

I had too many last year so I left them on the plant in the greenhouse and stopped watering them.. the whole plant dried up and hey presto sun dried chillis!!
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Postby Richierich » Tue Oct 12, 2010 12:20 pm

I'd like the opportunity to smoke her f'ing cat. Sick of it carpping everywhere. Last night got home to find it in the middle of my drive squat down having a carp. Just sat there looking at me, got the car within about 6 feet and blew the horn, bloody thing shot off, carp hanging out of its backside, over her fence leaving a trail of cat carp all over her bin!! Happy days! :lol: Just got to clean up the pile it left on my drive now.
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Postby fatchef » Tue Oct 12, 2010 12:27 pm

on the topic of chillis!!!

meeooooowww
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Nice pussy

Postby Sam Newman » Sun Oct 17, 2010 10:54 am

You can lead a dog to water, but you can't make him a horse.
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