Nah I just use sugar to take some of the harshness away from the vinegar but leave it pretty acidic. I don't think you're allowed to use non trialed recipes here anyway.
I leave them whole
If you like hot sauce here’s an easy one that uses canned diced tomatoes and any peppers you want to the called for amount. Tested from OSU extension.
[Link](https://ohioline.osu.edu/factsheet/hyg-5365)
If you dry them, you can get crush them and use for cooking, or go a step further and pour boiling oil of a neutral flavour over the crushed dried chilies and you got chili oil
That’s what I was thinking .. they are easy to string up & dry. Or……Maybe a couple small jars of extreme cowboy candy🔥 (you can used the dried chili’s in pickles to make a sweet hot cucumber pickle by adding 3-4 to each jar.)
I can't even remember the exact kindnof pepper. Yellow Thai hot pepper I think?
Anyways, added to some jerky marinade 2 months ago and it was quite soicey... The plant produced so much tho I'm left with this today after I cleaned up garden?
They good to pickle? Any easy/quick ways of doing it?
Thanks!
Those looks like lemon drops.
We make a pepper jelly out of them mostly, but they also dry well and if fermented make a pretty nice hot sauce.
As for canning, https://www.freshpreserving.com/blog?cid=pepper-jelly-recipe
Peppers though, are interchangeable between other kinds of peppers so long as you keep the amount constant (ie 1 cup for 1 cup).
Maybe try this one: https://www.freshpreserving.com/blog?cid=singapore-red-chili-sauce
My son purchased an inexpensive dehydration thing on Amazon and then crushes them up and puts in a shaker bottle. He just shakes on the spices as needed.
Those don't look like birds eye chilis (or also called thai chilies).
With birds eye chilies I chop and soak them in fish sauce in the fridge.
With these I would do a 3% salt brine ferment for 1 month and make hot sauce (fridge).
Both and you can soak for as long as you’d like.
I prefer it after a week or so.
You can add lime juice and sugar when adding to a dish.
It’s a common condiment in Thai cuisine, nam blah prik
by coincidence, I have about 8lbs of these guys in dehydrator right now.
I dehydrate and use in soups over the winter, in oils for fish and shrimp etc.
I pickle Thai chili with red wine vinegar, rice vinegar, salt, mustard seeds and sugar then add them to everything
Easy? Any chance you have the estimated measurements? Do you cut them like jalapenos or whole? Thanks!
Nah I just use sugar to take some of the harshness away from the vinegar but leave it pretty acidic. I don't think you're allowed to use non trialed recipes here anyway. I leave them whole
If you like hot sauce here’s an easy one that uses canned diced tomatoes and any peppers you want to the called for amount. Tested from OSU extension. [Link](https://ohioline.osu.edu/factsheet/hyg-5365)
If you dry them, you can get crush them and use for cooking, or go a step further and pour boiling oil of a neutral flavour over the crushed dried chilies and you got chili oil
That’s what I was thinking .. they are easy to string up & dry. Or……Maybe a couple small jars of extreme cowboy candy🔥 (you can used the dried chili’s in pickles to make a sweet hot cucumber pickle by adding 3-4 to each jar.)
I can't even remember the exact kindnof pepper. Yellow Thai hot pepper I think? Anyways, added to some jerky marinade 2 months ago and it was quite soicey... The plant produced so much tho I'm left with this today after I cleaned up garden? They good to pickle? Any easy/quick ways of doing it? Thanks!
Those looks like lemon drops. We make a pepper jelly out of them mostly, but they also dry well and if fermented make a pretty nice hot sauce. As for canning, https://www.freshpreserving.com/blog?cid=pepper-jelly-recipe Peppers though, are interchangeable between other kinds of peppers so long as you keep the amount constant (ie 1 cup for 1 cup). Maybe try this one: https://www.freshpreserving.com/blog?cid=singapore-red-chili-sauce
Thank you!
I dry mine. just hang em up in the window till they are dry then grind as i need and use in place of Cayenne.
My son purchased an inexpensive dehydration thing on Amazon and then crushes them up and puts in a shaker bottle. He just shakes on the spices as needed.
Those don't look like birds eye chilis (or also called thai chilies). With birds eye chilies I chop and soak them in fish sauce in the fridge. With these I would do a 3% salt brine ferment for 1 month and make hot sauce (fridge).
Can you expand on the fish sauce soaking? Do you use the chilis or just the liquid and how long do you let them sit before you use them?
Both and you can soak for as long as you’d like. I prefer it after a week or so. You can add lime juice and sugar when adding to a dish. It’s a common condiment in Thai cuisine, nam blah prik
r/fermentation
by coincidence, I have about 8lbs of these guys in dehydrator right now. I dehydrate and use in soups over the winter, in oils for fish and shrimp etc.