Chilli peppers - preserving. - Tilted Forum Project Discussion Community

avernus · 03-31-2005, 07:43 AM

Hi All,

I'm sowing some chillis soon and I expect about 30 plants. The seeds all come from http://www.chileseeds.co.uk/ and the varieties I'm planting are

- Chiltepin - freaking hot, small round berries. Will survive over winter.
- Aji Panca - 5 inches long to one inch wide. Fruity and aromatic, mild enough to be used in salads.
- NuMex Suave Orange - Hot with a citrus flavour, yeilds up to 100 fruit.
- Tobasco - Hot and smoky flavour, yeilds up to 100 upright fruit.
- Cayenne Long Slim - Up to six inches with a massive harvest
- Jalapenos

So I'm going to have a LOT of plants and hopefully a large harvest - more than I know what to do with no doubt! I want to preserve some for future use (and presents) and I was wondering if anyone know of any recipes, especially for carribean hot sauce or something similar?

This site has VITAL info on preserving in oil http://www.foodscience.afisc.csiro.au/oilvine.htm which I will closely follow.

StanT · 03-31-2005, 07:51 AM

That's one hell of a lot of peppers. My wife and I love them, but 2 habanero plants keep us supplied for a year.

We use a food dehydrater. Dried peppers keep indefinately (not that we've ever tried to keep them more than a year). You can soak them in oil or water to rehydrate them or chop them up and add them to recipes directly. I use a food processer that doesn't get used for anything I don't want spicy.

rockzilla · 03-31-2005, 11:25 AM

As soon as I saw the thread title I was going to suggest oil or dehydrating.... you guys are too fast. You could also freeze some if you want to keep the chiles whole.

joeb1 · 03-31-2005, 11:47 AM

Damn.. that is a lot of peppers. Canning is widely used in this area. And we are not quite experts at this yet. I just love the green tomatoes with hot peppers and garlic. mmmm.
We normally dehydrate the excess. Whatever we can't use. We give away.

This year we are doing some Cayenne, Jalapenos, Portugal. Last year we had some tobasco. Those little friggin things were hotter than anything else in the garden!

Good luck!

avernus · 04-01-2005, 01:17 AM

I'll dehydrate a bunch I think. Not only is it very convenient but they will also look lovely drying. I have found plenty of recipes (via google) for hot sauces:
http://www.pepperfool.com/recipes/hotsauce_idx.html - Large list
http://www.g6csy.net/chile/recipes.html - variety, includes and interesting looking african spice mix
http://www.insanechicken.com/recipes...e-recipes.html - More hot sauce recipes
http://www.fiery-foods.com/dave/hotsauce.html - Info on methods of large scale manufacture.

Out of all the above pages I think on of the most interesting sauces is the West Indian or Caribbean Hot Pepper Sauce. Both of these contain papaya which must be dead tasty.

Hedgehog · 04-01-2005, 07:26 PM

I make my own chipotles by smoking red jalapenos in an electric smoker. Take red jalapenos and de-seed them, then smoke with hickory or another non-greasy wood for about 5 hours. If not completely dried out, put them in a dehydrator or just leave in a gas oven with the pilot light going until they dry. You can grind them into powder for seasoning, chop them for use in recipes or chili, or whatever you want. They are delicious.

03-31-2005, 07:43 AM	#1 (permalink)
avernus Crazy Location: Bath, UK	Chilli peppers - preserving. Hi All, I'm sowing some chillis soon and I expect about 30 plants. The seeds all come from http://www.chileseeds.co.uk/ and the varieties I'm planting are - Chiltepin - freaking hot, small round berries. Will survive over winter. - Aji Panca - 5 inches long to one inch wide. Fruity and aromatic, mild enough to be used in salads. - NuMex Suave Orange - Hot with a citrus flavour, yeilds up to 100 fruit. - Tobasco - Hot and smoky flavour, yeilds up to 100 upright fruit. - Cayenne Long Slim - Up to six inches with a massive harvest - Jalapenos So I'm going to have a LOT of plants and hopefully a large harvest - more than I know what to do with no doubt! I want to preserve some for future use (and presents) and I was wondering if anyone know of any recipes, especially for carribean hot sauce or something similar? This site has VITAL info on preserving in oil http://www.foodscience.afisc.csiro.au/oilvine.htm which I will closely follow.

03-31-2005, 11:47 AM	#4 (permalink)
joeb1 Crazy Location: Over Yonder	Damn.. that is a lot of peppers. Canning is widely used in this area. And we are not quite experts at this yet. I just love the green tomatoes with hot peppers and garlic. mmmm. We normally dehydrate the excess. Whatever we can't use. We give away. This year we are doing some Cayenne, Jalapenos, Portugal. Last year we had some tobasco. Those little friggin things were hotter than anything else in the garden! Good luck! __________________ Disco Duck...

04-01-2005, 07:26 PM	#6 (permalink)
Hedgehog Crazy Location: Charlotte, NC	I make my own chipotles by smoking red jalapenos in an electric smoker. Take red jalapenos and de-seed them, then smoke with hickory or another non-greasy wood for about 5 hours. If not completely dried out, put them in a dehydrator or just leave in a gas oven with the pilot light going until they dry. You can grind them into powder for seasoning, chop them for use in recipes or chili, or whatever you want. They are delicious. __________________ Wait a minute! Where am I, and why am I in this handbasket?

03-31-2005, 07:51 AM	#2 (permalink)
StanT © Location: Colorado	That's one hell of a lot of peppers. My wife and I love them, but 2 habanero plants keep us supplied for a year. We use a food dehydrater. Dried peppers keep indefinately (not that we've ever tried to keep them more than a year). You can soak them in oil or water to rehydrate them or chop them up and add them to recipes directly. I use a food processer that doesn't get used for anything I don't want spicy.

03-31-2005, 11:25 AM	#3 (permalink)
rockzilla Junkie Location: The Kitchen	As soon as I saw the thread title I was going to suggest oil or dehydrating.... you guys are too fast. You could also freeze some if you want to keep the chiles whole.

04-01-2005, 01:17 AM	#5 (permalink)
avernus Crazy Location: Bath, UK	I'll dehydrate a bunch I think. Not only is it very convenient but they will also look lovely drying. I have found plenty of recipes (via google) for hot sauces: http://www.pepperfool.com/recipes/hotsauce_idx.html - Large list http://www.g6csy.net/chile/recipes.html - variety, includes and interesting looking african spice mix http://www.insanechicken.com/recipes...e-recipes.html - More hot sauce recipes http://www.fiery-foods.com/dave/hotsauce.html - Info on methods of large scale manufacture. Out of all the above pages I think on of the most interesting sauces is the West Indian or Caribbean Hot Pepper Sauce. Both of these contain papaya which must be dead tasty.