chilli's

[chef]

so, my first ever harvest of 9 strong green chillies have been picked, anyone have a good green chilli based recipe?

Indian, Thai, Mexican, any cuisine is acceptable

[Pondlife]

Rather than hiding them away behing a load of other spices, you should make yourself some fajitas or similar but finely chop and sprinkle the raw chillis on after.

[Halo Jones]

Put one in a bottle of vodka with some mint leaves & leave for 2-3 months

[Old Hack]

What type of chilli is it?

I grow quite a few varieties, so know a few thigns to do with them, although, if you like chutney, look up Jamie Olivers chilli and pepper chutney. It really, really is very, very tasty, if a bit fiddly to make. Probably the best chutney I have tasted.

[EternalOptimist]

Well done chef.
an average plant can supply enough chilles for a year.

Hang a bit of thread somewhere out of the way, nick the stems with a knife and hang the chilles on it.
When the have dried out, grind them up, mix them with water and make ice cubes with them.
They are then perfect for adding to recipes at short notice and without risking chille-to-hand-to-saus-burn.

my favourite chille recipe. serves 2 for 2 days.

.8kg mince
2 onions
lots of mushrooms
6 tomato
3 sweet chilles
2 chille con carne mix
2 tins kidney beans
crusty bread
3 red hot chilles
3 whole peppercorns



put a pint of water in a very large pan, med heat
add the mince
finely chop in the onions
half the tomatoes and add
half the mushrooms and add
remove the inside husks from the sweet chilles and slice in
salt and pepper
chop in two red hot chilles
throw in a whole chille

simmer for 90 minutes


add the beans
mix in the chille mixes slowly

serve with crusty bread



you could use half the ingrediants, but you would probably only get half the amount of chille

[Lockhouse]

I'm still waiting for mine this year. We've got lots on the go in the greenhouse plus loads in the freezer from last year.

Whenever I go to a Thai\Chinese etc I always ask for chopped chillies in soy sauce on the side so I can spice up my food to the required heat if necessary. I've got a bottle of soy sauce and home made chillies that I use at home for the same thing.

[Old Hack]

I'm still waiting for mine this year. We've got lots on the go in the greenhouse plus loads in the freezer from last year.

Whenever I go to a Thai\Chinese etc I always ask for chopped chillies in soy sauce on the side so I can spice up my food to the required heat if necessary. I've got a bottle of soy sauce and home made chillies that I use at home for the same thing.

I pickle heaps of chillies each year, and they're lovely with a meal. Favourite to pickle is a banana F1 hybrid, which is sweet, fleshy, but also hot. I also make 'sambol' which is chilli with coconut, and lovely as a condiment. Not tried the chilli with Soy sauce, so will give that a go this year. Although this year not going so well...

[Platypus]

bum scorching advice

Addendum: best eaten on a friday so there's a bog close at hand the following 2 days

[Lockhouse]

Although this year not going so well...

Apache (F1) and Navaho on the go this year, very slow though with the weather even though they're in the greenhouse. Not tried pickling them but really should as I love them with a home made kebab.

[chef]

What type of chilli is it?

I grow quite a few varieties, so know a few thigns to do with them, although, if you like chutney, look up Jamie Olivers chilli and pepper chutney. It really, really is very, very tasty, if a bit fiddly to make. Probably the best chutney I have tasted.

will give the chilli chutney a try, the chilli's are 'Fireflame' (Capsicum annuum longum)