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.