Sunday, April 10, 2011

kitchen alchemy: preserved green chilies

What to do with one hundred odd fiery green chilies prematurely plucked from the garden?

This year's chili plant is producing hot as hell, small curly beasts. Sadly it's been exiled from the garden bed for routine maintenance and I've been left with the aforementioned bowl of green firecrackers.

Last autumn I used Christina's recipe to preserve the last of the season's red chilies. The jar has seen me through the winter, dipping into it whenever a recipe calls for fresh chili. Though now I look for the link I cannot find it, aint that always the way. No problem, it's a simple technique and I'd even scrawled the ingredients on the label.

On the jar I'd written:
Very hot chilies

And folks - that's about as complex as this recipe needs to be. No need for precise measurements and you can even skip the garlic if you like. The most important thing to remember is to keep the mixture covered in vinegar.

Chilies preserved in vinegar

Step 1: Wash and towel dry the fresh chiles.
Step 2: Cut off stalks and discard any damaged fruit.
Step 3: In a small (or large if you're doing a big batch) food processor add the chilies, a few peeled cloves of garlic and a teaspoon.

Add a tablespoon or two of vinegar and blend.

Step 4: Decant into a clean air tight jar, top with vinegar and keep refridgerated.

When your recipe calls for chili, just grab a spoon and add straight from the jar. No slicing, dicing or painful chili-on-the-finger accidents!

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Anonymous Lucy said...

yum, yum (and a little bit of ouch).

3:16 pm  
Blogger Christina said...

Here is the link:

I am so glad it has worked well for you! I love transplanet success! Your green chiles look so yummy. I can't wait for fresh chiles to start coming in.

5:10 pm  
Blogger Another Outspoken Female said...

Thanks Christina! Yes transplanet success rocks :)

5:19 pm  
Anonymous Anonymous said...

I am making a small batch of these today. I also freeze whole chillies for use during winter. That works really well too.

8:26 am  

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