[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 59 KB, 800x800, DORQy4y.jpg [View same] [iqdb] [saucenao] [google]
8616324 No.8616324 [Reply] [Original]

I have a problem /ck/
I have a chilli plant that produces probably 10-20 chillis a week. I have no friends who like spicy food and can only enjoy having 1 of them at a time in a dish because I'm still improving my tolerance (hence buying the attractive plant)
Are there any long life foods you would make besides making it into chilli infused oil or maybe try a chilli paste?

>> No.8616329

dry them?

>> No.8616337

Pickle them

>> No.8616340

Can them

>> No.8616347

Make chilli salt

http://www.wellpreserved.ca/chili-salt-updated-instructions-make/

>> No.8616348

>>8616337
this

then put them on burgers or sandwiches

>> No.8616349

>>8616329
Do I do this whole or chopped up? Some of my chilli's are already shrivelled looking so that's probably their future. Do they go mouldy if they don't get chopped ?

>>8616337
That's a great idea I can't believe I forgot about them. I used to enjoy those Slavic jars of pickled yellowish-green peppers. I unfortunately don't have a canning kit so can't make it very foodsafe for more than a week.

>> No.8616355

Make chili paste

>> No.8616992
File: 3.38 MB, 4368x2912, chilidrying.jpg [View same] [iqdb] [saucenao] [google]
8616992

Dry them by hanging them from a string, seeds and all. You don't need the sun for drying, just hang them in the kitchen, for a bunch of weeks. Put them in a container and add some rice as a desiccant. They will last for all eternity.

>> No.8617000

>>8616324
put em in yer ass

>> No.8617015

>>8616992
Once you get the dried, you can also grind them up in a blender or coffee grinder to make...well, pepper powder. For spicing things.

>> No.8617032

>>8616992
Well do I hang them or put them on rice

>> No.8617039

>>8617032
Both, the hanging dries then and the rice prevents any moisture from getting in and ruining them once theyre stored.

>> No.8617117

>>8616992
I do this. We hang them in a mesh bag in the kitchen.

Chop up one or two for pasta. A handful crushed up for soups, stews or chili. Grind with black pepper, salt and other spices for a custom spice blend.

>> No.8617138

>>8616324
Make hot sauce or pickle them. They'll stay good that way and you can go through a lot at once and they'll keep after.