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You can freeze chillies whole
150gms/5oz long fresh red chillies deseeded and cut into four pieces each. 150gms/5oz sweet red pepper cored deseeded and cut into chunks 1kg/2.2lbs Jam sugar 600mls cider vinegar 6x250 ml sterilized sealable jars with vinegar proof lids Put the cut up chillies into the food processor and pulse until finely chopped. Add the chunks of sweet pepper and pulse again until you have a vibrantly red-flecked processor bowl. Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring. (No I don't know why either). Scrape the pepper mixture out of the bowl and add to the pan. Bring to the boil and leave it at a rollicking boil for 10 minutes. Take the pan off the heat and allow to cool. The liquid will become more syrupy, then from viscous to jelly like as it cools. After about 40 minutes, or once the red flecks are more or less evenly distributed in the jelly (as the liquid firms up, the bits of chilli and pepper start being suspended in it rather than floating in it), ladle it into your jars. If you want to stir it gently at this stage it will do no harm. Then seal tightly. Make the jam up to one month before using or giving. Store in a cool dark place for up to a year. Once opened store in the fridge and use within a month.
Bump! Hoping to get some chilli action later in the week!
hogweed. If you stir the sugar and vinegar as it is heating it can crystallise.
Has anyone tried flavoured oils? I've been thinking of giving that a go.
I have one red chilli, it is going to take pride of place in my tomato chutney today
I think my chillies are a bit slow but I'm clearing the GH later and putting them all in there so I might get some more......if they stop getting eaten
Flavoured oils.............Chilli oil using fresh or dried chillies. Stir fry oil.......Spring Onion, Chillies, Garlic and fresh Ginger. Basil oil, Rosemary Oil, Garlic oil plus a few more. I find all work well but you need a good quality oil - olive oil for preference.
Not an extra virgin olive oil though, or at lest not all extra virgin as the taste is stronger than olive oil and will take away from the flavour of the 'ingredients' Also, just pure olive oil (not EV) is better for frying Rapeseed oil is also a good one to use. When I get more chillies I'm planning in making chilli oil
I was just going to ask about whether the EV would be too strong. Thanks!
If it is for a salad dressing and has strong flavours in it (eg chilli) it might be ok, but for more delicate flavours and/or frying I would just use pure or rapeseed
Stacey - that chilli sauce is awesome! Made some this morning (lost the will to live skinning the peppers, though so some were just processed very finely) but the taste is, according to OH (with due deference to The Great Escape) Wow!!!
I do chilli jams and flavouredoils and also freeze spare chillies but last year I also threaded assorted red, yellow and purple chillies on some fine cotton threads and hung them in my kithcen window so they could dry. They looked very festive - to the point that my suspicious daughter had to ask if I was using them as Xmas decs. Who me?