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Pickled Chillis - too hot to eat

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  • #1

    Pickled Chillis - too hot to eat

    Second culinary question for today ... last night we tried my pickled 'Lemon Drop' chillis and they are mind blowing!

    Apart from using them as a bad joke on friends who come to dinner uninvited has anyone any idea what I can use them for (I hate to throw food away)
    Cheers

    T-lady
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  • #2
    Use half or a quarter of one each time you make chillis/pastas/curries etc?

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    • #3
      Originally posted by zazen999 View Post
      Use half or a quarter of one each time you make chillis/pastas/curries etc?
      You beat me to it Zazen! lol I was going to say the same thing!

      Can also add a little if you make some chutney! yum...
      Live like you never lived before!

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      • #4
        Make chilli vodka? Add one (or half, quarter etc) to some cheap supermarket voddie to make it a bit more 'sophisticated'. You can leave it anything from a few hours to months to infuse but I'd recommend regular tasting
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        • #5
          Eat your chilli with some yogurt or cottage cheese, to cool it a bit.
          All gardeners know better than other gardeners." -- Chinese Proverb.

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          • #6
            I'v got some pickled dorset naga chillis which are incredibly hot. Just have to use less of them (no more than half a chilli) when cooking.

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            • #7
              As Two Sheds says some yoghurt with them will quell the heat.
              The heat is produced by the substance Capsaicin. People can build up a tolerance to it and over time eat their chillies hotter and hotter.
              Maybe you'll just get used to them and want them even hotter next year.

              From each according to his ability, to each according to his needs.

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              • #8
                I use pickled chilli's to make a quick tomato sauce relish type which is good for hamburgers etc. Cook a chopped onion until soft, add about three chopped tomatoes (If we've got company I skin them first) a dash of balsamic and a teaspoon or so of sugar also picked chilli to taste. Cook until thickened. Great for barbecues etc.
                You can also use them for adding to fresh salas or any other cooking things as Zazen said.

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                • #9
                  Liquidize a few chillies in a tomato paste , then add to a few tins of reduced chopped tomatoes- then freeze in small freezer bags- sort of ready made chilli passata???- you could add a bit more a little at a time to work out the proportions!
                  "Nicos, Queen of Gooooogle" and... GYO's own Miss Marple

                  Location....Normandy France

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                  • #10
                    how do you pickle them?

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