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Anyone dried their own chillies?
degsyhufc
18-11-2010
I bought a pack yesterday and they are thin and longish red ones.

Instead of freezing them or pickling them I was thinking of drying a few.

Do you just leave them out or do you put them in a low oven for a few hours?
Gogfumble
18-11-2010
You can do either.

Oven is quicker though will probably need 5-6 hours on about 50c fan oven is better too so there is less chance of hot spots and parts of the chilli cooking quicker.

If you leave them out, don't put them in direct sunlight or else they will fade.
currykev
18-11-2010
I grow and buy chillis.
Just leave them out in the open to dry naturally.
After a couple of weeks, you'll be able to shake them and hear the seeds loose inside.
Forget the oven method.
Simple.
whackyracer
18-11-2010
Originally Posted by currykev:
“I grow and buy chillis.
Just leave them out in the open to dry naturally.
After a couple of weeks, you'll be able to shake them and hear the seeds loose inside.
Forget the oven method.
Simple.”

This is the method I use aswell.
degsyhufc
18-11-2010
Cool
Whereabouts do you leave them? I'm guessing a windowstill is out of the question because of the sunlight and a cupboard is out of the question because of the lack of air flow.
DaisyBumbleroot
18-11-2010
i just leave them out on the kitchen top
Erlang
18-11-2010
I threaded them on cotton then hung them for a few days in the airing cupboard
whackyracer
18-11-2010
Originally Posted by DaisyBumbleroot:
“i just leave them out on the kitchen top”

Yup!....
degsyhufc
18-11-2010
Originally Posted by DaisyBumbleroot:
“i just leave them out on the kitchen top”

Originally Posted by whackyracer:
“Yup!....”

No chance. I live with a cleaning fanatic. Anything left out will be binned.
Originally Posted by Erlang:
“I threaded them on cotton then hung them for a few days in the airing cupboard”

I might try that
indianwells
18-11-2010
Cool, I never thought of drying them out. I'll do this, have to warn the Mrs though, she's a bloody demon for binning perfectly good food.

She had a bit of a privileged childhood. I bought some walnuts recently and she asked me what they were. I said "surely you've seen walnuts before?" She said " Not with the shells on I haven't!!"
Tess-g
18-11-2010
I've grown my own this summer. Not being sure of how hot they were I de-seeded and sliced two of them for a meal. I didn't need two, they're HOT! Thankfully I only put half the amount in the pasta. I froze the rest in a tiny amount of water. Anybody else tried this and will the heat hold?

I have to add that at the time I only had about 4 fruits and I was being a bit precious about them......I've now got more than a dozen so I will be following you guidelines and drying them for the winter
grassmarket
19-11-2010
Originally Posted by degsyhufc:
“Cool
Whereabouts do you leave them? I'm guessing a windowstill is out of the question because of the sunlight and a cupboard is out of the question because of the lack of air flow.”

My dad does it in his conservatory so sunlight is no problems - in Mexico they do it that way all the time. As others say, just string them together and leave 'em. Strew around some wooden bowls and half-drunk bottles of whisky and it makes your house looks like there is just about to be a gunfight.
missmaisie
19-11-2010
I got a very good crop of chillies this year (yippee), and I also thread them onto cotton. I have a ceiling rack for hanging pots and pans, and I hang them from there, as it's nice and warm in the kitchen - airing cupboard a great idea though!
Erlang
19-11-2010
You can also pickle them in cheap dry sherry, and use them through the year and the sherry can go in the con carne or whatever as well.
Andy Birkenhead
20-11-2010
When I first glanced at this thread, I thought it said "Anyone dried their own CHILDREN?"
degsyhufc
20-11-2010
Originally Posted by Erlang:
“You can also pickle them in cheap dry sherry, and use them through the year and the sherry can go in the con carne or whatever as well.”

I also ready have half a jar of pickled peppers. I just used some salt, sugar and vinegar topped up with water.

Every time I buy fresh chillies I add one or two to the jar to keep it topped up.

I thought i'd try something different this time though.
LaChatteGitane
20-11-2010
I freeze mine, whole and take out as and when needed. Chop from frozen.

Yeah, I know, wrong answer

This year I made green chilli harissa, from the unripened ones I had from the garden.
HungryMunchkin
21-11-2010
Originally Posted by currykev:
“I grow and buy chillis.
Just leave them out in the open to dry naturally.
After a couple of weeks, you'll be able to shake them and hear the seeds loose inside.
Forget the oven method.
Simple.”

I do that as well. Actually usually I buy too many, I store them in a veg basket hanger in the open air, so when they start to go dry I take them out and put them in the basket above and just leave them for a couple of weeks to dry out.
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