I was about to ask you if you had done anything with your chilies.🙂That’s great! I read yesterday that if you freeze them you can use a cheesegrater and grate as much as you like, that may be another good way to make good use of them. 👍
It simply wasn’t happening in the greenhouse anymore, so I dug them up and brought them into the kitchen. Turns out a little extra warmth was what they needed, and now the color is changing faster than I manage to cook with them! I might have to make another batch of sambal oelek.
How do you store them after they are dry? And how do you use them, I mean how is the flavor, do you need to use more or less? Can you use the dry version for everything you would normally use fresh chili? @ulrikagustafsson
I keep them in a jar and you can use them just as the fresh ones, maybe you should use a little less of it at first just to make sure it doesn’t get too hot. You can use them for everything you use fresh chili. It’s a slow process, the oven shouldn’t be too hot, no more than 50° degrees, it takes a while so try to get started in the morning😉
Rather mixed results with my chilies this year; I must try to give them more consistent care (and probably more fertilizer) next year. Though many were decent sized, quite a few were really tiny. Also, we simply didn’t manage to eat them fast enough, so many sort of shriveled up and almost dried before I got around to picking them.