Green chillies....

I have some plants that i believed were peppars but they're green chilli's! ! Any idea's of what i can do with them please, as i have HEAPS of them! I've no idea how hot they are or anything!

Taste them, if they're the nice hot ones you can chop them very finely and keep them in oil. Its nice to have a teaspoon of chili on the side of the plate as a spicy condiment with meats. You can use them on pizza, in thai curries, in meat patties for spicy burgers, fish, salsa's and more.

http://www.riodolores.co.nz/green-chili-recipes. php

I keep returning to this recipe all the time. You can use any chilli. Made six jars yesterday as a matter of fact because my 4 chilli plants just seem to want to keep on keeping on.

Chilli Condiment.
ideal for chesse on crackers or on steak or on practically anything really if you like a bit of heat/flavour.

20-30 Jalapeno chillies , use Jalapeno's as they aren't as hot as the smaller chilli.
Top and tail the chilli.
Cut whats left crossways into smallish bits.

Other ingredients.
Half a cup of oil.
6 cloves of Garlic finely chopped.
2 Tablespoons of Mustard seeds.
2 T/bsp of Carraway seeds.
1 T/bsp of grated/finely chopped Ginger.
2 T/bsp of Curry powder or Garam Masala.
1 T/bsp of Cumin powder.
1 T/bsp of Raw sugar.
Half a cup of Lemon juice.
1 Teaspoon of salt.

Method:
Heat the oil to a Medium heat. . not burning hot.
Add the Mustard seeds the Carraway, the Ginger the Garlic, Curry powder and Cumin. . simmer/saute for a bit, , Say 5mins. Pour in the Lemon juice salt and sugar. . Mix around a bit, , Then throw in your chopped Jalapenos and simmer/saute (DON'T BURN THEM) the concoction for about 20mins to half an hour or until the skins have softened a bit and the chilli pieces have lost most of their bulk. . Stir everything around every so ofton. You may need to add more oil during the cook out. The mix isn't supposed to be dry. . fairly oily in fact. The chilli skins can take a while to soften sometimes. They don't need to be really soft just semi done. Sterilize your jars and bottle. . Gets better with age.

helpless (115 )

Glad you're still enjoying it Buzzy. . Little thing I did the other day was take a couple of spoonfuls of the concoction and add a bit of that sweet chilli sauce you get from the supermarket plus a dash of vinegar and a little soy sauce. . possibly a bit more oil as well. That made me a dipping sauce for my freshly cooked Prawns. . Fantastic stuff... Just use your imagination with it. . You can't really go wrong.

Cheers buzzy / helpless... do the chillies "mellow" any when cooked and sauted and I presume they are de-seeded. . when added. . I like heat but not overpowering. . I like having the food flavour and that residual heat in your throat as an after taste best. . :}
Cant understand folks who like it real real hot in their dish... may as well just eat the chillies. . lol:}

Well, i picked 2 today and tasted them to check if they were the Hot variety and the green outside tasted like thin green peppars, so i was a little disappointed... . . OH then tasted the seeds and said his lips were still tingling after 10minutes! ! I tried a seed and found it a little hot but quite mellow so obviously the seeds hold the heat, but i have absolutely loads, so anymore recipes please? ? ? ?

Helpless... . . If you want any you are more than welcome to have some of mine ?

make a green chilli jam

fisher :: Nope you don't de-seed the chilli. . Just use less on your food if it's to hot. . If you use Jalapeno it shouldn't be that hot, , I can take quite a bit of heat so either way it doesn't worry me. Those other spices are what gives you flavour, ,

redrustie:: She'll be right. . You keep them, thanks for the offer though.

Habanero chillies. Have got quite a few of these HOT little one. How many would I use to make the chilli condiment. Even just a rough guide. Don't mind a little heat, but not burning as I found out a whole one of these can do.

I don't deseed my chillies either. I have gone from a complete chilli hater to a chilli lover in one easy step. I use the sauce in all sorts of things but only very tiny amounts - say no more than ¼ or ½ tspn at any time. I use it in lots of things, and when I'm just cooking for me or my son-in-law, I'll use more.

Haven't yet developed the taste for sweet Thai chilli sauce except when I cook crispy skin whole pannies (30mm freshly caught schnapper), in which case, sweet Thai chilli sauce is the only accompaniment, IMO.

I just use whatever I have, then only use the appropriate amount of sauce when cooking. So If yours has really hot chillies then use only 1/8th of a tspn. Because the sauce and spices are all cooked, it is easy enough to add more after the cooking process is nearly over, and you do your taste test before serving.