On 16/8/06 18:09, in article
, "Gardening_Convert"
wrote:


Gardening_Convert wrote:
I have grown several chilli's plants 'Bolivian Rainbow chilli's' which
have produced hundreds of small chilli's which are just starting to
ripen.

Has anyone got any suggestions on how to store or preserve these
chilli's ?

what about doing some sort of minced chilli's that we have seen in the
shops or chilli jam etc etc

anyone done anything like that before ?



"Getting more flavour from your chillis
In order to fully enjoy the flavour of your chillis, it is necessary to
roast the them and remove the skin.
First, pierce the chile with a sharp knife or fork so that steam will be
able to escape from the chile while you are roasting it. Then, place the
chillis on a tray under the grill, where they should cook until black and
blistered. Be sure to turn them often. When blistered wrap the cooked
chillis in a damp towel or place in a plastic bag and let them cool enough
to handle. Finally, when the chillis are cool enough, peel them and then
they can be kept refrigerated for a couple of days. For long term storage,
freeze in resealable plastic freezer bags, and pull them out whenever
needed. Dried chillis should be bought when they are supple like raisins and
then kept dry, sealed in a container preferably refrigerated. Roasting dried
chillis also greatly enhances their own flavour in many dishes, to roast one
puncture the skin and place in a moderate oven for a few minutes, don't over
do it.


Rehydration of Dried Chillis
Cool and place chillis in a heat proof bowl, pour near boiling water over
them. Cover, making sure that they aren't floating, soak for approximately
20 to 30 minutes until softened. Reserve the soaking liquid as it can be
used as a thinning agent or pureed with the pods.

After soaking;
Remove stems, scars, seeds and membranes
Puree the smoother medium skinned chillis and use in sauces, soups and stews
Puree, stuff, and shread wrinkly thin skinned chillis and use in just about
everything,
Larger ones can still be stuffed and baked or deep fried.
Try shreading some of the milder ones and topping off salads or pizzas or
little toast snacks."
http://www.chillisgalore.co.uk/pages...ml#usingchilli

--
Sacha
www.hillhousenursery.co.uk
South Devon
http://www.discoverdartmoor.co.uk/