tag:blogger.com,1999:blog-18071407.post8702385228415389878..comments2024-03-29T13:11:25.325+01:00Comments on Living the life in Saint-Aignan: ChilliesKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-18071407.post-33338877440263001012010-10-29T20:09:26.400+02:002010-10-29T20:09:26.400+02:00Yu might try a batch of this stuff: http://simplyr...Yu might try a batch of this stuff: http://simplyrecipes.com/recipes/pickled_jalapenos_escabeche/<br /><br />I made some with jalapenos that Harriett grew and it's great stuff.Tom Shttps://www.blogger.com/profile/12731925149430274729noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-11214055823906560172010-10-29T15:42:54.064+02:002010-10-29T15:42:54.064+02:00Ken, try air drying some of them, or just the seed...Ken, try air drying some of them, or just the seeds you scrape out if using Jean's method of freezing them.<br />The air-dried ones re-constitute very well in dishes.... or you can grind them to dust in an electric coffee mill and make your own chilli powder [wear full protective gear for this operation as the slightest bit of dust is extremely "hot&painful"]<br />We will probably try Jean's method next year.... but use the dehydrator to dry them and their seeds seperately. All the flavour is in the chilli fruit along with variable amounts of heat.... the full heat is in the seeds.<br />We've made our own Paprika the dry'n'grind way too.... very tasty!Timhttps://www.blogger.com/profile/16439261142732764451noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-39976719684600964122010-10-29T14:16:39.243+02:002010-10-29T14:16:39.243+02:00Ken, I agree with Jean on the freezing of chilis, ...Ken, I agree with Jean on the freezing of chilis, but I'm even lazier. I've frozen poblanos and Hatch green chilis whole (no cutting or seeding) with good success, and I've done the same with the peppers you and Walt gave us.Keirnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-26546355687134248392010-10-29T13:52:59.959+02:002010-10-29T13:52:59.959+02:00Ken, I don't cook them first. Just wash and d...Ken, I don't cook them first. Just wash and dry them, split them lengthways and scoop out the seeds. Cut large ones into smaller pieces. Lay them in a single layer on a tray in the freezer for a few hours until they are frozen then bag them in poly bags. I find small bags of a few chillies works best. Then you can just take out a few at a time as you need them.Jeanhttps://www.blogger.com/profile/09726164724131916224noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-40201081414777937172010-10-29T13:48:50.449+02:002010-10-29T13:48:50.449+02:00Peter was rather vague about it when I consulted h...Peter was rather vague about it when I consulted him. He just proclaimed that you should preferably have plenty of pints of pickled peppers packed in your pantry.Bill in CAnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-85533637671352354342010-10-29T11:26:19.030+02:002010-10-29T11:26:19.030+02:00Thanks Bill! Can you consult him and let us know?
...Thanks Bill! Can you consult him and let us know?<br /><br />Jean, do you freeze them raw or do you cook or blanch them first?Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-29255192816094177502010-10-29T11:13:30.214+02:002010-10-29T11:13:30.214+02:00Q How do you determine how many “pints of pickle...Q How do you determine how many “pints of pickled peppers in the pantry” are enough?<br /><br />A. Ask Peter PiperBill in CAnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-23417151972551046942010-10-29T09:36:26.577+02:002010-10-29T09:36:26.577+02:00Ken, I like your idea of bottling chillies in vine...Ken, I like your idea of bottling chillies in vinegar. I might have a go at that. We have a good crop of chillies this year, too. In the past I have also frozen them.Jeanhttps://www.blogger.com/profile/09726164724131916224noreply@blogger.com