Cayenne Pepper

[bison1947]

My Cayenne Pepper are now starting to turn red
how do i store them or can i freeze them thanks in advance

Bill.......

[bison1947]

[Curryandchips]

Freezing works excellently. I use an ice cream tub, for durability.

[bison1947]

Thanks for the quick reply Curry

So i just pull and freeze ,i mean no need to drseed them
just pop them in the freezer whole?

Bill......

[Curryandchips]

That is how I do it, the less you handle the blighters, the better really ...

[Jill]

I tend to freeze them on a tray and when frozen bung in a bag.  That way they don't all freeze in a big lump and I can extract them individually as and when needed.

[Robert_Brenchley]

That makes a big difference if you want whole chilis. I just nimce them up and preserve them in vinegar for the sake of simplicity; a spoonful of fiery minced chili in the food will satisfy anyone!

[Curryandchips]

I must remember to preserve some in vinegar this year - but I will put them in whole, the pickled taste is quite to my liking.

[valmarg]

This is a recipe from a Jamie Oliver booK:

"PICKLED CHILLIES

Pickled chillies are absolutely superb.  They are brilliant because they can just sit in the fridge waiting to be used.   I particularly like to use them in stir-frying or in broths or to eat them just as they are with some cheese and bread.

600g/1lb 5oz medium green chillies
15 black peppercorns
5 bay leaves
3 tablespoons coriander seeds
5 teaspoons salt
6 heaped tablespoons caster sugar
1 litre/1¾ pints white wine vinegar or rice vinegar

For this recipe you must use perfect green chillies without any blemishes (you can use red chillies, but they will be slightly hotter).

Carefully score from the stalk end to the tip on one side only and remove the seeds (use the handle of a teaspoon for this).  Pour boiling water over the chillies, let them sit for 5 minutes, then drain.  This will get rid of most of the seeds left behind.

Next put the black peppercorns, bay leaves, coriander, chillies and salt into a large jar, or other airtight container.  Put the sugar and the vinegar into a pan and heat until the sugar is fully dissolved.  When this is quite hot, but not boiling, pour it into the jar with the chillies.  Allow I to cool down and then put the lid on.

Put in the fridge and leave for a minimum of two weeks before using.  They will keep in the fridge for at least four months."


A word of warning - when de-seeding the chillies, wear gloves (rubber/vinyl/latex)
my fingers were quite painfully 'stinging' for several hours after I had prepared the chillies.

We have also kept them in the fridge for more than four months.

They really are worth the effort, and are equally as good as frozen.  (We have done both.)

valmarg

[katynewbie]

 ;D

Excellent info, thanks Val!

My peppers are doing ok, but one plant has 4 chillies on it and lots of flowers above which are sulking and doing nothing. Will they become fruit?

???

[Rox]

You can also preserve their wonderful flavour and heat by making your own chili oil - just pop a good amount in some very hot  olive oil and let them simmer for awhile till they turn a dark, blistered red - you can also cut them lengthways to release the seeds into the olive oil if you really like your oil fiery!  The flavour of the oil deepens after some time. We've just made a batch of this for both friends and our home, and get loads of use as it is extremely versatile - you can pour some on anything from pizzas and salads to corn kernals if you like chili popcorn!  :P