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.

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 :-)

| 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 (!!!)

Habaneros are Scotch Bonnets, and are very crinkled. They also
are hard to get to fruit well here. I don't like even the imported
ones that much, as they don't have much of a flavour - I prefer
Thai Dragon or a bird's eye.

You could try munching one of each of yours to see what they are
like :-)


Regards,
Nick Maclaren.

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 -
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.



Chilli vodka. Fill a bottle about a quarter to a fifth full of chillies,
and pour in vodka. Leave for a few months. Enjoy.

Chilli oil. Do the same thing but with olive oil. Very nice drizzled on
pizza.

The vodka is very tempting - I've got a litre of absolute in the freezer
thats waiting to be drunk.... would make it a little more 'interesting' !!
I've done the chilli oil with bought dried birdseye chillis. I used corn oil
however, and its very nice. Olive oil is next on the list !

"bigboard" wrote in message
...
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 -
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.



Chilli vodka. Fill a bottle about a quarter to a fifth full of chillies,
and pour in vodka. Leave for a few months. Enjoy.

Chilli oil. Do the same thing but with olive oil. Very nice drizzled on
pizza.

You could try munching one of each of yours to see what they are
like :-)

hmm, yeh, I'll give that a try !



Regards,
Nick Maclaren.

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 - 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.

I freeze my Thai Dragons and Habaneros and slice them into stir fries etc.
Keeps the whole year and they are like fresh that way.

Robin

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) ??

"Comcast Giganews" wrote in message
news
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 - 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.

I freeze my Thai Dragons and Habaneros and slice them into stir fries etc.
Keeps the whole year and they are like fresh that way.

Robin

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 -
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.



Believe it or not, lime and chilli marmalade is truly fantastic! I've
always used habaneros for it, but I'm sure it would work with any hot
chilli.

Thes.

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.

Robin

"Comcast Giganews" wrote in message
news
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 - 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.

I freeze my Thai Dragons and Habaneros and slice them into stir
fries etc. Keeps the whole year and they are like fresh that way.

Robin

bigboard wrote:


Chilli vodka. Fill a bottle about a quarter to a fifth full of chillies,
and pour in vodka. Leave for a few months. Enjoy.

Chilli oil. Do the same thing but with olive oil. Very nice drizzled on
pizza.

Chilies in vodka are quite safe. However, fresh chilies in oil are
definitely not safe, they provide the perfect conditions for the
development of botulism toxin.
Check out http://www.ext.colostate.edu/pubs/foodnut/09340.html
Ross

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.

"Ross Reid" wrote in message
s.com...
bigboard wrote:


Chilli vodka. Fill a bottle about a quarter to a fifth full of chillies,
and pour in vodka. Leave for a few months. Enjoy.

Chilli oil. Do the same thing but with olive oil. Very nice drizzled on
pizza.

Chilies in vodka are quite safe. However, fresh chilies in oil are
definitely not safe, they provide the perfect conditions for the
development of botulism toxin.
Check out http://www.ext.colostate.edu/pubs/foodnut/09340.html
Ross

I tried it with fresh chillis and the went moldy and horrible - also tried
it with other fresh ingedients such as thyme etc with the same results.
Using dried chillis, however, has worked perfectly - just have to make sure
the window is open when I throw it in the pan !

"Charlie" wrote in message
...
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.

"Ross Reid" wrote in message
s.com...
bigboard wrote:


Chilli vodka. Fill a bottle about a quarter to a fifth full of
chillies,
and pour in vodka. Leave for a few months. Enjoy.

Chilli oil. Do the same thing but with olive oil. Very nice drizzled on
pizza.

Chilies in vodka are quite safe. However, fresh chilies in oil are
definitely not safe, they provide the perfect conditions for the
development of botulism toxin.
Check out http://www.ext.colostate.edu/pubs/foodnut/09340.html
Ross

I think he roasts them for a little while first. I made fresh chili oil
about 2 months ago and have been using it. It hasn't gone mouldy this time
and never has before! I just buy a brand new bottle of oil and stuff
chili's into it!

Charlie.

"NC" wrote in message
...
I tried it with fresh chillis and the went moldy and horrible - also tried
it with other fresh ingedients such as thyme etc with the same results.
Using dried chillis, however, has worked perfectly - just have to make
sure
the window is open when I throw it in the pan !

"Charlie" wrote in message
...
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.

"Ross Reid" wrote in message
s.com...
bigboard wrote:


Chilli vodka. Fill a bottle about a quarter to a fifth full of
chillies,
and pour in vodka. Leave for a few months. Enjoy.

Chilli oil. Do the same thing but with olive oil. Very nice drizzled
on
pizza.

Chilies in vodka are quite safe. However, fresh chilies in oil are
definitely not safe, they provide the perfect conditions for the
development of botulism toxin.
Check out http://www.ext.colostate.edu/pubs/foodnut/09340.html
Ross

Believe it or not, lime and chilli marmalade is truly fantastic! I've
always used habaneros for it, but I'm sure it would work with any hot
chilli.

Thes.

Also Chilli chutney (make it with tomatoes and petters then add as many
chilis as you can take. Fab with a fried egg sarnie.
Sal

The message
from "Charlie" contains these words:

I think he roasts them for a little while first. I made fresh chili oil
about 2 months ago and have been using it. It hasn't gone mouldy this time
and never has before! I just buy a brand new bottle of oil and stuff
chili's into it!

Charlie.

"NC" wrote in message
...
I tried it with fresh chillis and the went moldy and horrible - also tried
it with other fresh ingedients such as thyme etc with the same results.
Using dried chillis, however, has worked perfectly - just have to make
sure
the window is open when I throw it in the pan !

"Charlie" wrote in message
...
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.

"Ross Reid" wrote in message
s.com...
bigboard wrote:


Chilli vodka. Fill a bottle about a quarter to a fifth full of
chillies,
and pour in vodka. Leave for a few months. Enjoy.

Chilli oil. Do the same thing but with olive oil. Very nice drizzled
on
pizza.

Chilies in vodka are quite safe. However, fresh chilies in oil are
definitely not safe, they provide the perfect conditions for the
development of botulism toxin.
Check out http://www.ext.colostate.edu/pubs/foodnut/09340.html
Ross


I've quoted your post in full, Charlie; now imagine you are someone
who has just downloaded it in today's posts. Could they make head or
tail of what you're on about, or who said what?
For everyone's sake, it would be a courtesy to edit and reply in the
accepted usenet way.

That you have avoided botulism reminds me of the window cleaner who
fell off the cradle at the 30th floor and as he passed the 20th floor,
called out to his mate " Don't worry, I'm okay so far".

Janet