Lesley Posted September 27, 2005 Share Posted September 27, 2005 You don't want my Chilli Sauce recipe then Louise? Too much preparation Quote Link to comment Share on other sites More sharing options...
Louise Posted September 27, 2005 Share Posted September 27, 2005 Quote Link to comment Share on other sites More sharing options...
Steve Stone Posted September 27, 2005 Share Posted September 27, 2005 We halve and mostly deseed our chillies. Then we blanch them for 1-2 mins, blot dry and open freeze on a baking sheet. We have tried not blanching them and the colour goes a little paler but it doesn't seem to affect the flavour - they are still extremely hot! Steve. Quote Link to comment Share on other sites More sharing options...
Guest Posted September 29, 2005 Share Posted September 29, 2005 Thanks for this. I have a child free day tomorrow (parking them with the childminder), so 'chilli chopping and freezing' will be one of my jobs to do. Quote Link to comment Share on other sites More sharing options...
Crooked Chicken Posted September 29, 2005 Share Posted September 29, 2005 Sorry, that was me - forgot to log in. Doh! Quote Link to comment Share on other sites More sharing options...
Spuddy Posted September 30, 2005 Share Posted September 30, 2005 Our two ways of keeping chillies are to either hot smoke them until they are dry (a la chipotle) which gives them a distinct smoky flavour. OR Simply whizz them up into a paste in a food processor with plenty of salt (about a quarter by weight) and some olive oil. It will then keep in the fridge in a jar (or jars) for months. Mine usually lasts until I make the following year's batch. You can then use it in whatever you're cooking and just reduce the amount of salt added accordingly. Quote Link to comment Share on other sites More sharing options...
