I have 30 red firecracker chillies to use up! >.<?!


Question: I grow them in my back garden and i have to use them up, but I would rather make like a paste or sauce or something that will let it keep in the fridge for a while. Any recipes or advice how to use them all up would be great!


Answers: I grow them in my back garden and i have to use them up, but I would rather make like a paste or sauce or something that will let it keep in the fridge for a while. Any recipes or advice how to use them all up would be great!

You could make a harissa or a sambal. They are both pastes made with the peppers and keep forever. The portugese also make a paste with lemon and salt. Its absolutely lovely.

The indonesians make several different red pepper sambals(you can also make a sambal with chicken giblets) and you can choose for a hot or mild mix. I have attached some sites to give you options.

Have fun!

It isn't what you are asking for, but it is another very good use. I took that many, maybe more, hot chiles and dried them. I've got a dehydrator but you could string them up, or dry them in the oven. After they were brittle dry I put them in the food processor and ground them up. We use the resulting chile powder as a condiment or for a heat addition to a recipe. Delish!

Have fun!

You could use them to make an infused oil, or even preserve them in a brine or oil for future use!

place them in a bottle with a long neck. add some diced onion, garlic, salt and chives. Fill with vinegar and let stand in fridge for a few weeks. It is great for putting on fish, bbq anything, a light sprinkle on grilled or broiled potatoes.

I would pickle some and dry the rest of them for future use and then they can be easily reconstituted in water.

My suggestion even know you'd prefer a paste form of perserving, is to dry them out and keep them in your pantry.

But my mom makes a wicked pepper sauce with green mangos and tons of spices:

Blend up your chilis with a bit of lemon juice or lime (whatever you got) add dried mustard powder, bay leafs, ground cumin and julienne of green manjos. If it's too thick you can add a bit more acid. For more sweetness you can add honey which i've seen done.

Good Luck!

I have tried them all, and they all work: dry in a very slow oven or under the hot sun, or cut up and immerse in plain vinegar, or cut up and preserve in corn , canola or olive oil.





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