| T O P I C R E V I E W |
| jpbluesky |
Posted - Jul 19 2004 : 1:29:49 PM
My husband is very good at growing beautiful plants that produce the classic little thin red chile peppers you see in prints and outdoor lights, kitchen fabrics, and tuxedo cummerbunds and ties. You know the ones. Well, I do not know what to do with them! We have dried them and crunched them up for seasoning ( a little goes a long way!) but I would love an easy recipe that can be put into one of those pretty bottles which will result in a flavored oil or vinegar. Anyone have a good recipe? Or a recipe for any other use, while we are on the subject? I love the plants he grows. They are big and lovely, and really give off a lot of fruit. But I do not know what to do with them! Help!
jpbluesky
Love those big blue skies and wide open spaces. |
| 3 L A T E S T R E P L I E S (Newest First) |
| cecelia |
Posted - Jul 20 2004 : 11:37:26 AM
Cindy, that's true, but I've never had a problem, probably because I only make enough flavored oil to last for a few days!
Cecelia
ce's farm |
| leenora |
Posted - Jul 19 2004 : 11:00:41 PM
I would like to add something if I may. I was just reading in a magazine that when you make flavored oils to only make enough to use within a few days and to keep it refrigerated. Seems that it can develop botulism. No problem with vinegar tho. This was something I didn't know. Glad I haven't made any flavored oil! I have made vinegar tho and it is good. |
| cecelia |
Posted - Jul 19 2004 : 5:21:16 PM
I've never tried using chile peppers to flavor oil or vinegar, but I have used other herbs and spices. I don't really use a recipe, per se, just put in whatever seasoning I have on hand or want to use. For vinegar, I use white apple cider vinegar, but you can use any other light vinegar, I haven't had much success with stronger, darker types. I heat the vinegar just to boiling, put the washed herbs, etc. (use non-chlorinated water and don't cook the herbs) in a sterilized bottle or jar, and store. When I use oil, I usually use a gook quality, light oliver oil so it picks up the herbal/spice flavor. I don't heat the oil, but do sterilize the jars/bottles first. If you keep the bottle in the sunlight, the heat from the sun will strengthen the scent and flavor of the additive. I use terragon, dill, etc. for both oil and vinegar. You can use just about any spice you want.
Cecelia
ce's farm |
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