Apache chillies

**HotStuff** · 15-11-2009, 02:49 PM

Hi SR, welcome to the Vine. One thing you can do is string them up together using a needle and thread to make a Ristra and hang them somewhere warm and dry (I use my airing cupboard). Once they're dried you can either pick them off as you need them or whizz them up in a blender to make your own Chilli flakes. Just be careful how you take the lid off the blender after, or you might get a faceful of Chilli dust. Once you've got the flakes you can use them to spice things up. I put mine in curries, Chilli con Carne or a nice fiery Arabiatta sauce.

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**WrexTheDragon** · 15-11-2009, 03:21 PM

Originally posted by srchameleon View Post

Hi All,
I am new to this site and i was wondering if anyone could help me. I have some apache chillies and i was wondering how to pickle them or if anyone has some recepies to use them.
Thanks in advance.

I like to just freeze mine whole in the deep freeze, when I need one I cut the stalk off and chop the chillies while frozen.

Apache are a dwarf variety and the chillie is only just over half an inch in length. It has a reasonable heat, so good in curries, soups. I use six chopped ones when I make a curry.

My plants are stiill have flowers and small fruit, so I brought them into the house as houseplants for the winter. Never had any luck keeping them untill the next year, they always die on me, they are F1 hybrids

about

**nomad** · 15-11-2009, 06:12 PM

i freeze mine or dry them on the window sill or in the dehumidifier.
they still pack a punch when you freeze them so beware when cutting them as it still nips when you rub your eyes after even after washing your hands!!!!!!!!
i have been careless tooooo many times!!!!!!!!

**HotStuff** · 15-11-2009, 08:52 PM

Originally posted by WrexTheDragon View Post

Apache are a dwarf variety and the chillie is only just over half an inch in length.

Must be something wrong with mine then, a lot of them are twice that size.

**srchameleon** · 16-11-2009, 02:36 PM

I did try one when it was green. Very hot my tounge was numb for about an hour. Tried a red one could not eat it as it was way too hot.

**HotStuff** · 16-11-2009, 03:03 PM

Originally posted by srchameleon View Post

I did try one when it was green. Very hot my tounge was numb for about an hour. Tried a red one could not eat it as it was way too hot.

Within a particular variety of Chilli the heat of the fruit can vary from plant to plant and even between Chillies on the same plant. Stressing the plant is believed to make the Chillies hotter. By whizzing a whole load of them up in a blender to make Chilli flakes you should hopefully average out the heat of that batch, but there are no guarantees

When I make Chilli con Carne I always make sure I've got some sour cream on the table, so if any one finds it a bit too hot they can use that to cool it down.

**srchameleon** · 16-11-2009, 03:59 PM

Thanks evryone for there help. I will give drying them out a try. Thanks again.

**Llamas** · 20-11-2009, 02:09 PM

chilli oil is good too. Just bung some chilli flakes (1+ tablespoons depending on how much heat you like!) in a jar, place out of heat and sun for a month or more.

**HotStuff** · 20-11-2009, 02:59 PM

Another easy & useful thing is Chilli vinegars. Take a bottle of white/red/sherry vinegar & poor a bit out into a cup. Take a few whole Chillies and pierce some holes in them with a needle. Place the pierced Chillies into bottle and top up as necessary from the cup. Close and leave for a few weeks. Useful for making salad dressings with a touch of heat

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Apache chillies

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