Ive got a pile of chillis ready to be picked and not sure what to do with them. Last year i made chilli oil and dried some, but this year id like to make some pastes, sambals, chutneys or something like that.

Anyone have any simple recipes or suggestions for what to do with a pile of chillis?

Google is your friend, I have searched several times and come up with some good ideas.

 

Chili Jam is good on cold meats.

This with fresh chilli and mix some chop parsley through at the end. Heat the oil and cook the garlic and chilli for a bit to get the flavour into the oil 

 

http://www.popsugar.com/food/Spaghetti-Garlic-Olive-Oil-Chili-Flakes-21398824

 

Repeat until all of the chilli is gone

Szechuan chili oil. If you're near Preston or the cbd I suggest you try it at Noodle Kingdom. Preston store is apparently better. It has a very fragrant aroma of spices and sesame oil.

http://www.bonappetit.com/test-kitchen/how-to/slideshow/sichuan-chili-oil/?slide=1

 

And tomato and fresh basil salad with fresh chilli is great too.

 

 

Link added

Edited March 17, 201510 yr by legselevens

Oh and for the salad don't forget to have a good crusty bread to mop up the juices.

Szechuan chili oil. If you're near Preston or the cbd I suggest you try it at Noodle Kingdom. Preston store is apparently better. It has a very fragrant aroma of spices and sesame oil.

http://www.bonappetit.com/test-kitchen/how-to/slideshow/sichuan-chili-oil/?slide=1

 

And tomato and fresh basil salad with fresh chilli is great too.

 

 

Link added

I love szechuan food. This oil looks great

I'm pretty sure that link is similar to the Noodle Kingdom one. The aroma is heavenly. I have it on dumplings and in the Langzhou beef noodle soup. NK in Preston will sell you a container of it too when you get through yours. Keep us posted on it if you make it.

 

Enjoy!

Related threads on SNA

http://www.stereo.net.au/forums/index.php?/topic/75864-an-excellent-sambal-a-sauce-condiment-thing/

 

http://www.stereo.net.au/forums/index.php?/topic/79792-soy-sauce-fish-sauce-asian-food/

I ended up making a very simple sauce which has turned out really well - more by good luck than judgement.

I chopped up the chilis - maybe 10 -15 cupfuls and fried with a pile of garlic and anchovies in plenty of oil. When it was nice a soft and sweated down i added a couple of kilos of chopped tomatoes, some sea salt and cooked it down for about 20 minutes. I then threw it in the blender for a few minutes.

Its fantastic - problem is I'll never be able to repeat it as i just threw it together from what i had in the fridge and i have no idea of quantities. Its great in pasta sauces, curries etc as well as a sauce on burgers etc.

Not sure how long it will last so I put it in jam jars and froze.

I ended up making a very simple sauce which has turned out really well - more by good luck than judgement.

I chopped up the chilis - maybe 10 -15 cupfuls and fried with a pile of garlic and anchovies in plenty of oil. When it was nice a soft and sweated down i added a couple of kilos of chopped tomatoes, some sea salt and cooked it down for about 20 minutes. I then threw it in the blender for a few minutes.

Its fantastic - problem is I'll never be able to repeat it as i just threw it together from what i had in the fridge and i have no idea of quantities. Its great in pasta sauces, curries etc as well as a sauce on burgers etc.

Not sure how long it will last so I put it in jam jars and froze.

 

 

Ha!

Just saw this thread and that's just what I was going to suggest!

(although, the 3 preservatives in 'table sauces' are salt, vinegar and sugar)

I have heaps of chillies growing. I always have a good supply of home made chili paste and harissa. They are basically the same but the harissa has added coriander and/or cumin.

 

Otherwise just equal weight of garlic and chillies blended together (seeds and all), a little bit of salt, and some oil in the top of the jar to keep them fresh. I eat it with everything!

You can freeze fresh chillis really easily.

 

Put 'em in a freezer bag in groups of however many you like. Mix it up even. A few ones, some twos and a few fives etc.

 

Take them out of the freezer when needed. Quick run over microplane while frozen.....instant fine diced chilli anytime you need.

Yeah..............those recipes that say 'take the seeds out' are just wrong!

 

If you want a really smooth sauce...........cook and blend with them in and then strain it!

Yeah..............those recipes that say 'take the seeds out' are just wrong!

 

If you want a really smooth sauce...........cook and blend with them in and then strain it!

 

Seeds out ????

 

Pfffft.....why?

I'm sweating now just thinking about it. Seriously.

I have heaps of chillies growing. I always have a good supply of home made chili paste and harissa. They are basically the same but the harissa has added coriander and/or cumin.

 

Otherwise just equal weight of garlic and chillies blended together (seeds and all), a little bit of salt, and some oil in the top of the jar to keep them fresh. I eat it with everything!

When I was in Barcelona many years ago it seemed common to put this fantastic raw garlic, parsley and oil on lots of different food. Back home we made our own version on and off over the years but apparently storing fresh garlic in oil can cause food poisoning?! ? Strange but true it seems but we never got sick from it. Grilled or fried mushrooms with a drizzle of this oil...mmmm

CHILI OIL!  CHILI OIL!  CHILI OIL!

 

Nothing like the heat at the back of your throat with the oil.  If it gets you, you're gone...

 

 

When I was in Barcelona many years ago it seemed common to put this fantastic raw garlic, parsley and oil on lots of different food. Back home we made our own version on and off over the years but apparently storing fresh garlic in oil can cause food poisoning?! ? Strange but true it seems but we never got sick from it. Grilled or fried mushrooms with a drizzle of this oil...mmmm

 

I'm sure that would only occur if your 'fresh' garlic was already showing signs of deterioration (mould, browning, shooting) and only if you were susceptible.

https://www.google.com.au/?gws_rd=cr#newwindow=1&q=garlic+in+oil+botulism

https://www.google.com.au/?gws_rd=cr#newwindow=1&q=garlic+in+oil+botulism

 

Good 'ol botulism............lives in the soil.

I'm guessing a quick boil up of the oil would kill it off!

Personally I wouldn't boil up as i like the flavour of the extra virg oil but as i say we never got sick so maybe it's like raw milk and cheeses where the risk is there but well worth it.  

Surely adding chilli would cure it?

You can freeze fresh chillis really easily.

 

Put 'em in a freezer bag in groups of however many you like. Mix it up even. A few ones, some twos and a few fives etc.

 

Take them out of the freezer when needed. Quick run over microplane while frozen.....instant fine diced chilli anytime you need.

 

Yep, that's exactly what I do.

 

We've got a fairly small chilli bush but it provides an abundance of fruit.

 

I use them in pasta sauces, stir fries and on woodfired pizzas, but I can't possibly use everything that comes from our bush. I freeze some of it, and take the rest into work for people to snap up. A few weeks ago, I took a bag of chillis to work and they disappeared pretty darn quickly.