On 03 Jun 2003 20:23:38 GMT, iepinko
(Tungblade) wrote:

In article m, Ross Reid
writes:

fresh chilies in oil are
definitely not safe, they provide the perfect conditions for the
development of botulism toxin.

true
however, you can tell when this is happening because you will get gas bubbles
and/or a foul smell. do not use the oil if this happens.

WRONG! Dangerously wrong. Botulism is odorless and
(presumably) tasteless. Doesn't necessarily make gas
bubbles either.

Your advice - if taken seriously - could kill someone.

Anyone who doubts me can look it up for themselves. Just
Google on 'botulism'.

Pat

Robin wrote in message ...
NC wrote:
hmm- good idea. Do you just wack them straight in the freezer or do
you have to do anything to them first (dry out etc) ??


Just put them in a zip lock bag then straight to the freezer. When you
need
them just cut up while frozen and put straight into the recipe. I also put
a
whole Thai Dragon in home made lentil soup to give it a little zing.


Best to open freeze them, that's loose on a tray, first before bagging them
up. Then you can just take out how many you want for each recipe instead of
the whole lot being frozen into one solid mass.
They really do freeze well.

--
Bob

www.pooleygreengrowers.org.uk/ about an Allotment site in
Runnymede fighting for it's existence.

NC wrote:

Hi all,
My chilli plants are starting to bear some nice fruit, and by the looks of
the number of buds, I'll be getting lots!!
As a result, I'm looking for ways in which to preserve them for later use -

Here's how we preserve chile in NM. Once plucked from the plant, place the
chiles in some water for maybe 20-30 minutes. Then put them onto the BBQ grill
until the skins are fairly black or darkened over most of the surface. Remove
from the BBQ and cover with wet towels. After 10 min or so, take them out from
the towels 1 by 1 and peel using thin plastic throw-away gloves. Remove the
seeds. Place in a bowl and either chop up finely first or just place them onto
small freezer bags (sandwich size) of a size suitable for smaller servings.

Putting therm in water allows them to soak up a bit. Placing on the grill cooks
the chili and helps with skin removal by creating steam within the chile. The
wet towels greatly assist in seperating the skin from the chile, kinda like
steamimg it from the chile pod. Gloves save you from getting it into your skin
which with prolonged contact will drive you crazy burning and itching.

From here you can make all the chili sauce or salsa etc you want all year
round. We do a full gunny sack of chile every year. Good stuff
Maynard!!!!!!!!!!!!!!!!
Dang, now I'm Jonesing for salsa & chips................... or a burger w/ green
chile!

--
John S. DeBoo

"Charlie" wrote:

Never killed me and my Dads been doing it all my life...

In fact, a similar recipie is in the Jamie Oliver cook book.

Charlie.
Yep,
There's always someone who jumps in and says they've (their dad, their
grandma, their mother's old maiden aunt, etc.) been doing it all their
life and it hasn't killed them. If you want to use unsafe methods, go
for it, just don't foist it on some poor unknowing soul.

Ross.

Nick Maclaren wrote:
In article ,
"NC" writes:
| Hi all,
| My chilli plants are starting to bear some nice fruit, and by the looks of
| the number of buds, I'll be getting lots!!
| As a result, I'm looking for ways in which to preserve them for later use -
| one of which is to make a hot sause of the type you get in the supermarket -
| peri peri for example.
| Anyway, I've found one good looking recipe
| (http://olliver.family.gen.nz/chilli_sauce.htm) but can anyone recommend any
| others ??

Take an old, clean Worcester sauce bottle, fill it loosely with
half-dried chillis (hot ones, of course) and top up with some dry,
sherry-like substance. "English Sherry - fino style" will do if
you can still get it :-)


I've made some interesting hot sauce using Chinese cooking wine (rice wine,
quite salty, about 21% alcohol) and chopped habanero peppers. Nicely
different than vinegary sauces.

Best regards,
Bob

In article , Pat Meadows
writes:

WRONG! Dangerously wrong. Botulism is odorless and
(presumably) tasteless. Doesn't necessarily make gas
bubbles either.

hmm, and where did you get YOUR degree in microbiology?

the fermentation products of C. botulinum are acetic, propionic, isobutyric,
butyric, isovaleric, valeric, and isocaproic acids which are really stinky,
like bowel contents, and cause bubbles in the liquid. the organinism has to be
growing to produce the toxin. the Toxin is odorless and tasteless. the stuff
you find it in is not.

"NC" wrote in message
...
Hi all,
My chilli plants are starting to bear some nice fruit, and by the looks of
the number of buds, I'll be getting lots!!
As a result, I'm looking for ways in which to preserve them for later
use -
one of which is to make a hot sause of the type you get in the
supermarket -
peri peri for example.
Anyway, I've found one good looking recipe
(http://olliver.family.gen.nz/chilli_sauce.htm) but can anyone recommend
any
others ??
One small drawback to the question - I dont know what kind of chillis I
have
!! One plant looks like birdseye, and the other looks like it will bear
larger rounder fruit - maybe habanero (!!!)
Any suggestions much appreciated.


Can they be dried, 'spose to improve their flavour/strength and after all
it's pretty much what the mexicans do isnt' it ?
Duncan

On Wed, 4 Jun 2003 09:12:46 +0100, Druss wrote:

"NC" wrote in message
...
Hi all,
My chilli plants are starting to bear some nice fruit, and by the looks
of
the number of buds, I'll be getting lots!!
As a result, I'm looking for ways in which to preserve them for later
use -
one of which is to make a hot sause of the type you get in the
supermarket -
peri peri for example.
Anyway, I've found one good looking recipe
(http://olliver.family.gen.nz/chilli_sauce.htm) but can anyone recommend
any
others ??
One small drawback to the question - I dont know what kind of chillis I
have
!! One plant looks like birdseye, and the other looks like it will bear
larger rounder fruit - maybe habanero (!!!)
Any suggestions much appreciated.


Can they be dried, 'spose to improve their flavour/strength and after all
it's pretty much what the mexicans do isnt' it ?
Duncan

Chillies dry very well. You can either sun dry them (in the UK? not a
chance), or *sowly* in a warm oven or a microwave on low. Beware - they'll
produce a cloud of pungent chilli-vapour in your kitchen that probably
contravenes most international strategic arms limitation treaties.

I also freeze a lot, they go soggy when thawed, like paprika does, but they
can be cut reasonably eaisily while still frozen, then bunged in the pan.

You can pickle them, I find a slightly sweet pickling solution to be
perfect for most types, especialy Jalapeno,something like the sweet
pickled-onion liquid would do for a start. Just slit them and make sure
they're not bad inside, and to allow the solution to get everywhere. Do
wash the chillies carefully and only pickle the perfect ones.
Tim.

so there..

"Tungblade" wrote in message
...
In article , Pat Meadows
writes:

WRONG! Dangerously wrong. Botulism is odorless and
(presumably) tasteless. Doesn't necessarily make gas
bubbles either.

hmm, and where did you get YOUR degree in microbiology?

the fermentation products of C. botulinum are acetic, propionic,
isobutyric,
butyric, isovaleric, valeric, and isocaproic acids which are really
stinky,
like bowel contents, and cause bubbles in the liquid. the organinism has
to be
growing to produce the toxin. the Toxin is odorless and tasteless. the
stuff
you find it in is not.

pickling is a great option that I've already been doing for ages with bought
chillis - good old Jammie Oliver's recipe !
I think I'll def go for the freezing option this time round too.

"Tim" wrote in message
newsprp8im1ubwxhha1@localhost...
On Wed, 4 Jun 2003 09:12:46 +0100, Druss wrote:

"NC" wrote in message
...
Hi all,
My chilli plants are starting to bear some nice fruit, and by the looks
of
the number of buds, I'll be getting lots!!
As a result, I'm looking for ways in which to preserve them for later
use -
one of which is to make a hot sause of the type you get in the
supermarket -
peri peri for example.
Anyway, I've found one good looking recipe
(http://olliver.family.gen.nz/chilli_sauce.htm) but can anyone
recommend
any
others ??
One small drawback to the question - I dont know what kind of chillis I
have
!! One plant looks like birdseye, and the other looks like it will bear
larger rounder fruit - maybe habanero (!!!)
Any suggestions much appreciated.


Can they be dried, 'spose to improve their flavour/strength and after
all
it's pretty much what the mexicans do isnt' it ?
Duncan

Chillies dry very well. You can either sun dry them (in the UK? not a
chance), or *sowly* in a warm oven or a microwave on low. Beware - they'll
produce a cloud of pungent chilli-vapour in your kitchen that probably
contravenes most international strategic arms limitation treaties.

I also freeze a lot, they go soggy when thawed, like paprika does, but
they
can be cut reasonably eaisily while still frozen, then bunged in the pan.

You can pickle them, I find a slightly sweet pickling solution to be
perfect for most types, especialy Jalapeno,something like the sweet
pickled-onion liquid would do for a start. Just slit them and make sure
they're not bad inside, and to allow the solution to get everywhere. Do
wash the chillies carefully and only pickle the perfect ones.
Tim.

Tungblade wrote:
In article , Pat Meadows
writes:


WRONG! Dangerously wrong. Botulism is odorless and
(presumably) tasteless. Doesn't necessarily make gas
bubbles either.


hmm, and where did you get YOUR degree in microbiology?

the fermentation products of C. botulinum are acetic, propionic, isobutyric,
butyric, isovaleric, valeric, and isocaproic acids which are really stinky,
like bowel contents, and cause bubbles in the liquid. the organinism has to be
growing to produce the toxin. the Toxin is odorless and tasteless. the stuff
you find it in is not.

Depends on how long it has been growing. The food may turn toxic before
the infection is otherwise noticable. I agree that any anaerobic bacteria
is likely to generate a stinking mess eventually.

Best regards,
Bob

In article , zxcvbob
writes:

Depends on how long it has been growing.

true.
i don't know how long the chilli's must infuse according to the recipes. i'm
guessing it's longer than a week which is enough to get a smelly mess.
i've only come across C. botulinum clinically. i dehydrate my veggies and don't
make my own flavored oils. i do make flavored vinegars (pH too high for bad
things to happen) and preserves (too much sugar to support life other than
fungus, and you can see that)

"John S. DeBoo" wrote:

NC wrote:

Hi all,
My chilli plants are starting to bear some nice fruit, and by the looks of
the number of buds, I'll be getting lots!!
As a result, I'm looking for ways in which to preserve them for later use -

Here's how we preserve chile in NM. Once plucked from the plant, place the
chiles in some water for maybe 20-30 minutes. Then put them onto the BBQ grill
until the skins are fairly black or darkened over most of the surface. Remove
from the BBQ and cover with wet towels. After 10 min or so, take them out from
the towels 1 by 1 and peel using thin plastic throw-away gloves. Remove the
seeds.

Its always seemed perverse to me to go to all the trouble of growing hot
chillies then throwing the best bits away!
Anita

On Thu, 05 Jun 2003 12:35:06 +0100, A.Malhotra wrote:



"John S. DeBoo" wrote:

NC wrote:

Hi all,
My chilli plants are starting to bear some nice fruit, and by the
looks of
the number of buds, I'll be getting lots!!
As a result, I'm looking for ways in which to preserve them for later
use -

Here's how we preserve chile in NM. Once plucked from the plant, place
the
chiles in some water for maybe 20-30 minutes. Then put them onto the
BBQ grill
until the skins are fairly black or darkened over most of the surface.
Remove
from the BBQ and cover with wet towels. After 10 min or so, take them
out from
the towels 1 by 1 and peel using thin plastic throw-away gloves. Remove
the
seeds.

Its always seemed perverse to me to go to all the trouble of growing hot
chillies then throwing the best bits away! Anita

The seeds are just hard. The seeds aren't hot. But I know what you mean.

It's the pith that they're attached to - that's the hot bit. It's just that
when most TV cooks say "remove the seeds", you see them scraping the whole
insides out. I bet you 90% of so-called expert cooks don't even realise
that the seeds aren't hot.
If you don't believe me, take some out, remove all flesh and carefully wash
and dry them, then eat a couple - compare that with the heat of the pith.
Tim.

and it gets you ****ed - 2 for the price of one - I like your style !!

"zxcvbob" wrote in message
...
Nick Maclaren wrote:
In article ,
"NC" writes:
| Hi all,
| My chilli plants are starting to bear some nice fruit, and by the
looks of
| the number of buds, I'll be getting lots!!
| As a result, I'm looking for ways in which to preserve them for later
use -
| one of which is to make a hot sause of the type you get in the
supermarket -
| peri peri for example.
| Anyway, I've found one good looking recipe
| (http://olliver.family.gen.nz/chilli_sauce.htm) but can anyone
recommend any
| others ??

Take an old, clean Worcester sauce bottle, fill it loosely with
half-dried chillis (hot ones, of course) and top up with some dry,
sherry-like substance. "English Sherry - fino style" will do if
you can still get it :-)


I've made some interesting hot sauce using Chinese cooking wine (rice
wine,
quite salty, about 21% alcohol) and chopped habanero peppers. Nicely
different than vinegary sauces.

Best regards,
Bob