Frozen Chillis

[allotment grower]

PRESERVING CHILLIES

You can preserve chillings by bottling them the same as jalapinos
use jars or small bottle shaped jars.
sterilize the jars
use white vineger bring to the boil in a saucepan with 20% water a couple of spoons of suger to sweeten,

allow to cool slightly

place the chillies in the sterile jars

You can cut up into slices or cut the tops and bottoms off the chillies to allow the mix to preserve them..

poor the vineger mix into the jar and fill to cover the chillies add the lid...

leave for approx 3 weeks before being preserved lasts approx 3 - 6 months
once opened store in the refriduator..

we grew jalipenos for 2011 and they were hotter than any store bought goods ....blew your socks off

[Newton]

HaHa I just jinx'ed my self.

Just had my lunch. a nice "Char-grilled Pork with Jasmin Rice" from a Vietnamese cafe in the city.
brought about 7 frozen ones (defrosted) for me and my colleague who enjoy them with lunch, had 2 of my chilli's and they were very very mile. so bit straight into the 3rd and my tongue is still on fire! haha that will teach me

D.

Did you really take your own chillis to a restaurant as a side dish? That's a true chilli head for you......where else do you take them to snack on?

[chris]

I've not noticed any difference with frozen ones either to be honest. Also have been munching on cayennes from my garden outside, nice and fruity on the tip - getting cocky I popped the whole thing in my mouth. I suffered.

Live and learn!

[rustylady]

I've not noticed any difference with frozen ones either to be honest. Also have been munching on cayennes from my garden outside, nice and fruity on the tip - getting cocky I popped the whole thing in my house. I suffered.

Live and learn!

Why would you be putting chillies in your house?

[Two_Sheds]

I don't think they're cayenne either. I've looked and looked for a stumpy variety of cayenne, but they all seem to be tapering, long and thinnish.

Anyway, as to the heat: Factors influencing the heat of a fresh pepper include temperature, hours of sunlight, moisture and fertiliser. I find that autumn makes the chillies milder, even on a plant that's previously produced hot chillies

[PMW]

I froze a load of cayenne chillis in sept/oct and have been using them recently. I am convinced they have got hotter and one in last nights stir fry was more than enough.

In the summer I got into the habit of tasting a small bit of each chilli before using in cooking to judge how many to use as there seemed to be a wide variation in heat. All of the ones we have been using from the freezer recently seem to be hotter than when fresh and I also think a slightly different taste.

[The Large One]

The tip is the mildest part
To truely test a chilli you should break in half and touch to tounge or lip or as you tried munch the whole thing

I've not noticed any difference with frozen ones either to be honest. Also have been munching on cayennes from my garden outside, nice and fruity on the tip - getting cocky I popped the whole thing in my house. I suffered.

Live and learn!

[DGoulston]

Did you really take your own chillis to a restaurant as a side dish? That's a true chilli head for you......where else do you take them to snack on?

lol, never to a restaurant. haha but to take away places with seats we do take them sometimes.

I would love to know what these chilli's are now, The packet defo said Cayenne so I am really lost!

[Two_Sheds]

Did you really take your own chillis to a restaurant as a side dish?

I take my own chilli sauce sometimes: it's because chefs think vegetarians like really bland, tasteless food. I don't.

[DGoulston]

I guess they could be these:

Pepper Cayenne (Chilli) F1 Apache - Vegetable Seeds

[Two_Sheds]

Could be.

Looking back at your photo, your chillies look more pinky orange than a nice ripe red. Perhaps they weren't ripe so weren't hot? How did your dried ones taste?

[DGoulston]

Could be.

Looking back at your photo, your chillies look more pinky orange than a nice ripe red. Perhaps they weren't ripe so weren't hot? How did your dried ones taste?

That photo does make them look lighter than they are, about 10% are not brilliant red, but most are.
I have not tried any of the dried ones yet they are still glamouring my wall! lol.