woolybanana Posted August 11, 2014 Share Posted August 11, 2014 Thanks to a delightful gift of chilli seeds from a little bird, I have grown chillies this year for the first time. Presently they are up to four or five inches long and green. If we get some decent sun, I suppose they will go red.The question is, what to do with this crop. Can anyone tell me if they can be frozen, should they be put in oil or just dried? Views welcome please. Link to comment Share on other sites More sharing options...
Cendrillon Posted August 11, 2014 Share Posted August 11, 2014 I have put the red ones straight into a plastic bag in the freezer. They seem to freeze well. I have recently taken some out and used them, they seemed to me to be just as good as fresh ones. I am sure green ones would work just as well. Link to comment Share on other sites More sharing options...
mint Posted August 11, 2014 Share Posted August 11, 2014 Yes, all chillies and ginger as well.They are soggy when they thaw and I wouldn't use them if I needed them raw as in a salsa for example but fine if you are just going to chuck them into a dish that has to be cooked.Frozen ginger is best grated when still frozen. I believe it was Fridgeman who told me this and it was a good tip.Don't know where Fridgeman is these days but he was always good for a recipe or a culinary tip or two. Link to comment Share on other sites More sharing options...
idun Posted August 11, 2014 Share Posted August 11, 2014 We have dried them and put them in a bocal, frozen them and kept some in olive oil. And the best is to get a litre of good olive oil and put loads in it and leave it for a year and then you have a lovely hot oil to go on pizza[:D] Link to comment Share on other sites More sharing options...
woolybanana Posted August 11, 2014 Author Share Posted August 11, 2014 Thank you, thank you.I am just trying my first growing of ginger. So far, so good, leaves just beginning to form. Think it would like a bit more heat though. Link to comment Share on other sites More sharing options...
Pierre ZFP Posted August 11, 2014 Share Posted August 11, 2014 With chilli oil there is a slim chance of getting botulism.The way to avoid this is to heat the oil to above 125 deg C, remove from the heat and then thow in as many chillis as you think fit. This way, as well as killing off any botulism spores, your chilli oil is ready to use straight away Link to comment Share on other sites More sharing options...
idun Posted August 11, 2014 Share Posted August 11, 2014 PierreZFP, thankyou for saying that, don't want wooly ill. That is what we do, heat the oil. I had forgotten all about it as it is a while since we made some up. Link to comment Share on other sites More sharing options...
nomoss Posted August 11, 2014 Share Posted August 11, 2014 You can also pickle them in vinegar with a few spices when green, when red the skin becomes a bit hard. Link to comment Share on other sites More sharing options...
NormanH Posted August 11, 2014 Share Posted August 11, 2014 Chillis make excellent suppositories for sick bananas. They are guaranteed to make them stand to attention....[6] Link to comment Share on other sites More sharing options...
woolybanana Posted August 12, 2014 Author Share Posted August 12, 2014 Somehow, Norman, I just knew you could not resist.How is your crop of cucumbers, by the way? Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.