Too many chillies

Hi,

As in my previous thread about tomatos, I have too many chillies.
Can anyone tell me the best way of storing them for future use.
I tried locking them in an air tight container, but after a couple of weeks, mould began to appear.
I probably have 1 more decent crop to come and don't want to lose them as they are beauties. Small but REALLY hot.
I read somewhere that you can freeze them. Is this true? what is the method?
What is the method for drying them and storing?

Cheers

 

"Can anyone tell me the best way of storing them for future use."

I dry mine (using a hot air vegetable / fruit drier). its still hard to keep them properly dedicated for 12 months, and they need re-drying periodically.

I have a friend who freeze them - I have read that you are supposed to blanch them first, but I doubt my friend bothers.

I have read that you can put them in oil. Add to oil in a pan, warm the oil - do not let it boil, or even bubble - then bottle. Chillies can be fished out of the oil and used, and the oil can be used of course - much like the chilli-oil they have in Pizza restaurants I suppose?

 

There can never be too many chillies!!!!

Make chilli jam - great with cheese, or used within stir fries or as a dip for tempura vegetables. Chilli jam also makes a great gift for Christmas.

Sterilise a few jars by placing them and the lids in a cold oven, turn on the oven and set to 130o and then set the timer for 15minutes. After the timer goes off, use oven gloves to grip both sides of the jars without poking into the jars themselves and contaminating them.

15 chillies, finely chopped
350ml cider vinegar
900g sugar
2 cloves of garlic, finely chopped

1 Mix together all the ingredients together in a pan.
2 Simmer for ½hr until you get the desired consistency.
3 Transfer to sterilised jars-see directions above.

 

You can freeze your chillies Bashy - just like tomatoes.
Clean them, put them in a freezer bag and pop in the freezer.
If you have a great big pile, spread them out on a tray, put the tray in the freezer until frozen, then tip them into a freezer bag.
To use - use from frozen, they go all squidgy if you defrost.
I just take them out of the freezer, leave for 2 or 3 mins, then prepare them for use and put straight into the pot.
I

 

Make up several pan loads of curry, chilli con carne, soup etc, then freeze meal sized portions in plastic sarny boxes from the pound shop. Saves your chillies and saves cooking too.

 

Hi Bashy
Try just freezing some straight off the plant I did last year and they look ok in the freezer I guess they will lose their crunch when efrosted but I am sure they will bo ok for cooking.

Dave

 

Wow chilli jam sounds great! Might try some of that!

 

Freeze them then cook from frozen as required.