Does anyone dry their own chillis?? - need help/ideas if you do
I have Thai and another couple small red ones types of chillis and no worries. I put them on a tray up high and leave them for a while.
When they are dry, I split each one to make sure there is no purple fungus in side. i saw a show once and they told me that fungus is real bad for you.
Anyway.................
I have some WONDERFUL habanero chillis.
MAN are they hot.
the problem is i cant dry them. They start to rot before they dry up??
Does anyone know a better way to do this.
I use crushed dry chillis on just about every thing. Go through a large jar every six weeks or so.
Would LOVE to have dried habanero chilli though :cry
HELP :P
Anthiron ·
could u not rig up some kind of smoker apparatus>?
a freind of mine made one ussing the inside of an old clothes drier. low slow burning low heat fire. high shelf for your chillis?
the reason they rot would be because of exposure to moisture which is getting in before the jalepenos can dry.
so if u take the waiting out of it then they have less exposure to moisture and shouldnt rot.
only thing i can thinkof would be choice of fire fodder. make sure u dont use somehting pungent etc or it will ruin the flavour.
also what about baking them>?
bugbrained ·
man you most be part mexican😂
helbus ·
Sun dried?
Bizarre ·
Sun drying is sort of what i am doing.
I have had a BRILLIANT year growing chillis - but the season is just fininshing and there aint much sun.
These are golf ball sized chillis and take a while to dry
Too quick in an oven and you more cook them than dry them.
The small ones dry happily on the tray - but it still takes weeks.
Anthiron - what was you mate doing with the smoker?? meats??
cram ·
in the oven at low temp - 50 -60 oC or so.
Notch Nut ·
Why not preserve them in olive oil instead of drying them?.
I usually cut Habenero chillis in half and leave them a plate with paper towel underneath. Sprinkle a little bit of salt over the chillis and cover with some paper towel to be left overnight. The following morning, put the chillis in a jar of olive oil and they will keep for years (or weeks depending on how much you eat). The best thing with this method is that as you use the chillis, you can use the oil for cooking as well (it retains some heat from the chillis).😬😬😬😬😬
- Adam (1/2 mexican, 1/2 indian & 1/2 way to the loo!!:bounce)
Anthiron ·
used the smoker to make some killer beef jerky man that was some good stuff.
winerot ·
anthirons answer is the only way smoke em to dry em as they are too thick.
as notch nut says preserve in oil, vinegar or the likes is good as an ulternative.
watch your eyes:cry:cry
Starbug ·
cant you dry them in a very low oven with the oven door open?
usually takes about 24 hours but it works (havent tried it with chillis, but it seems to work really well with mushrooms 😀 )
or you could fork out for one of those dehydrating thingies... (sorta look like a small barrel oven thing with grilles inside where you place the food... used lots for drying fruit like apples)
empi ·
Needle and thread and hang em in a sunny spot.,Thread needle through bit of stem at top of chilli. When needed soak chilli in water for 1hr.
Think i have 9 types of Chilli growing . Jalapeno, Habanero, Siam, Birdseye,Inferno,Cayenne,Yellow hotwax, Hungarian Hot and Ebony Fire.
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[ Edited on 4-6-2006 by empi ]
hipichic ·
Invest $100 or so in a dehydrator?
Empi, how are you growing your chilis? do they fruit through the winter, are they annuals or perenials?
We have one lonely looking little habanero plant...got 5 chilis off it so far 🙂
I was thinking about getting hold of a cheapy glass house to try and grow them through the winter.
you guys must be chilli nuts the only way i can eat them is in chilli soup etc . my peacocks eat the dang things whole off the tree pick the trees clean .doesnt seam to worry them at all but was wondering why they steam from the rear end in this cold weather :P
Euro_67 ·
How about a small wooden box with a light globe mounted inside it, as the light globe would generate a modest amount of heat. then put the chillis on a tray inside the box.
Bizarre ·
Hmmmm.... think i will just get one of those dehydrator thingies
pete wood ·
did it recently. I just put them in a sunny spot in the kitchen and turn them every so often. worked fine.
Bizarre ·
Pete - how big were they??
That method works fine for my smaller firey thai chillis but is not working for my Jalapenos
bajachris88 ·
how do u keep the fruit flies away?
shaihulud ·
If the chillis are rotting before they dry, consider slicing them open. Then you could remove the seeds from some and then make dried seed powder for those special occasions when you want super heat.
This reminds me of the day I move into Brighton in Melbourne and on the first Saturday morning I was shopping in a green grocery. I was into hot chliis then and asked the grocer if he had really hot chilis. He showed me the ones on display. I ate one and asked for hotter. He went into the back of the store and brought out a big wrinkly red chilli. I qualed at the sight of it but ate it with steam coming out of my ears, sweat pouring off my forehead and my eyes bugging out like organ stops. He finished up rolling on his shop floor, holding his sides and shreiking with laughter. All I wanted was some relief from the pain, but I finished it, all the while saying how sweet and delicious it was and asked him if that was the best he could do. He gave me a big bunch of grapes to cool my mouth down. I bought some chilis and preserved them in olive oil. They were the best chilis I have ever eaten. From then on, every time I went into that shop the grocer would greet me with a bunch of grapes and a big smile.
empi ·
Yeah ! super hot thats the way , my Habaneros can almost strip paint of my car they are that hot.
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ColumBUS ·
you people are insane... chiili = cullinary murder!
i'd like to know what person came up with the idea of eating chilli's...
they burn the mouth, throat and stomach, sting the eyes, and leave you with a 'bali belly'... sounds tempting guys!
want the same sensation with no drying nexessary... watch the da vinci code movie.
Bizarre ·
Empi
do you slice them when you hang them up??
HotRodMatt ·
capascin is 7 times more addictive than the heroin, 49 times of opium.
capascin is the source of the heat. the seeds are not hot. the seeds often are coated in capascin from their proximity to the veins.
you want hot? remove justt he veins from the chili and eat them alone.
empi ·
Nope , just thread through the greeny stem bit at the top of the chilli and hang. i have some real good chilli website addreses on my other computer will post later on.
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Beerboy ·
Great thread!
yes its the endorphins that are realease to cope with the pain that is addictive.
I used to eat alot of phalls when in the UK. Hotter than vindaloo. Had a few occasions when I thought I was going to have a heart attack.
Also new someoone at college who told the local indian restaurant that he wanted a hot curry, giving it the big one. They said he could have it for free if he could eat it all. Bad mistake.
I have also heard that some really hot chillis will make you go temporaly blind and death as you senses are in overload.
You don't really get that hot a curry in OZ. But I am still a bit scared to ask for it hotter. lol
I have got into more flavoursome currys now I am older, but still enjoy a bit of heat
Bizarre ·
Beerboy wrote:You don't really get that hot a curry in OZ.
You do when I cook!! :vader
Anthiron ·
the head chef where i work is an indian man.
every second friday nite we have an indian nite.
about 5 or 6 different hot dishes like butter chicken, vindaloo, masala some lentil currys etc and its a buffet which is great because the staff get to take some of the left overs:bounce
hipichic ·
I personally cannot stand hot spicy food......don't even like pepper..LOL!
Its my fiance that loves it, the spicier the better.
pete wood ·
Bizarre wrote:Pete - how big were they??
That method works fine for my smaller firey thai chillis but is not working for my Jalapenos
two were little, 2 inches long, and the others were 4 inches long. I've still got 3 of them left. The skin goes like really stiff like plastic. The trick is to keep them out in the open where it's dry and don't let them touch eachother. Fungus grows in cool shaded areas.
And I tell you what. I used one in a curry I made last week. Between it and the crushed dried chillies from the packet, it took me 5 glasses of fruit juice and a lot of yoghurt to get through it. And it was even hotter on the reheat!!! :cussing :P :cry
Love a good curry.
pete wood ·
Anthiron wrote:the head chef where i work is an indian man.
every second friday nite we have an indian nite.
about 5 or 6 different hot dishes like butter chicken, vindaloo, masala some lentil currys etc and its a buffet which is great because the staff get to take some of the left overs:bounce
if you think butter chicken and marsala are "hot dishes" you're a big girls blouse. A good vindaloo on the other hand...well, now ya talkin! :thumb
SolarSteve ·
How about a solar dryer. Simple to make yourself. If anyone is interested I will see if I can find the info and post it up.
Just starting up a new vege patch at our new house and want to have a whole area devoted to chillis.
Bizarre ·
pete wood wrote:if you think butter chicken and marsala are "hot dishes" you're a big girls blouse.
I wasnt going to say anything :P
Anthiron ·
i was refering to hot as in temperature not in spicyness. there is nothing crazy hot in the buffet because people wouldnt eat it as most people dont like "indian hot" dishes.
we have to cater for everyone. but chef can always spice something up.
this is giving me a hankering for a nice seafood chilli pasta.
Notch Nut ·
[/quote]
if you think butter chicken and marsala are "hot dishes" you're a big girls blouse. A good vindaloo on the other hand...well, now ya talkin! :thumb [/quote]
Any one interested in a curry night? I'm game!!🤪
- Adam
empi ·
Sounds good Ad , think i have a doozey of a recipie.
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Bizarre ·
Well - i have another HUGE crop of chillies again this year
My old man is 85 (today actually) and can he grow chillies.
He did a batch of Habanero's (arse burner - even for the experienced)
The trouble with these is they are a bugger to dry. Too much meat on them and they rot before you can sun dry them
I have been frying them in olive oil and i have (well had, Eaten them all) jars of fried chillies, but it is not the same as dried.
Anyway - i bought one of those ebay dehydrators AND IT WORKS A TREAT! 👍
Now i can dry chillies perfectly. All sorts
For the first time i have a couple of jars full of dried Habanero chillies.
Take our own stash to the local pizza joint 😂
Going to try drying some meat soon
PS
For those that love dried meats there is a BRILLIANT Suth Efricun joint on Mowbray Rd Lane Cove
Try some of the stuff - excellent
eraser ·
Yes thought i would also point out for a cheap and reliable dehydrator/drier go to deals direct they have them for about 59 bux
rose ·
I'm with you they burn going in and they burn coming out the other end. Me don't like.
ColumBUS wrote:you people are insane... chiili = cullinary murder!
i'd like to know what person came up with the idea of eating chilli's...
they burn the mouth, throat and stomach, sting the eyes, and leave you with a 'bali belly'... sounds tempting guys!
want the same sensation with no drying nexessary... watch the da vinci code movie.
t_tuffnut ·
I didn't know there were so many chilli eaters on this forum!
Wow, so now I can post my inane ramblings about my second favourite hobby as well!
I grow Habanero, Birds eye, Purple Tiger, Chinese Pot Chilli, Thai chilli, Indian Chilli, Penis Chillis (Who could resist rude fruit?) and Salsa chillis. I also have a strain of long horn chilli (The big ones from the supermarket with no heat) that have cross pollinated with the habanero. They are fun to give to people used to the weak ones.
I found that you can dry them in the griller, on low heat, if you dice them all up into small chunks first, like 1mm square. When you get an icecream container of chillis every few weeks, that can take a while.
I also bought seeds for the bhut jolokia strain (1 000 000+ on the scoville heat scale, compared to 500 000+ for habanero) but they are a bugger to grow. Got the plants to seedling but the heat hit them hard.
Ebay has a few different varieties floating around these days. I had to ship mine in from the UK (Seeds are OK through customs as long as they are labeled with their botanical name and not on the banned list).
I know I'm posting in earth hour, but apparently I only had to turn off the lights. Good thing I got a light up keyboard.
Bizarre ·
t_tuffnut wrote:now I can post my inane ramblings about my second favourite hobby as well!
Tuf Nut
We are gunna seriously have to catch up some time for a chat 👍
I have 3 loves
VW's
Chillies
football - the round sort.
BRING ON THE WORLD CUP!!!
colonel mustard ·
its earth hour now?? im just not using my iphone, and i'll use blackle rather than google
Bizarre ·
Blackle uses more power
colonel mustard ·
noooooooooooooooooo.... I've been so misled!
any photos of your chilli patch? 🙂
waltermitty ·
Barrie I have used one those hydrators for years . They dpo a great job on heads!
Alsio good for mangoes. And ive done heaps of chillis and roma tomatoes , YUM! MItchell
barls ·
baz, i was going to offer you the use of my oust (hop dryer) but it looks like your all set now.
i oven dry mine then in to a bottle of oil before going on my pizzas.
it keeps the boys at work from eating them well that and they work for me.
p.s dont know if richard told you but im down to 11 months left in the navy.