Lasts forever in the fridge. Still rocking some from 3 yrs ago and no botulism yet.
OR
Chilli powder. I usually just cut them in half chuck them skin side down on baking paper. In the oven (middle rack) @ 60-70 degrees for 5+ hours keeping the oven door open a bit with a wooden spoon then blend.
Mine started flowering in like late October so they've been very happy aside from the brief interlude of neglect. I think it's the northeast facing aspect and being (relatively) sheltered from wind, the chillos are always wat ahead on my balcony. There's more flowers appearing on the manzano and a few buds on the Thai, which is crazy... would be nice to get some late autumn chillos if possible.
Anyways. Hot sauce!!! I have been scared of doing it because I've never fermented anything in my life. I've considered sauce cos I have this delicious bottle of homemade rocoto sauce from a friend, but I'm not a huge hot sauce user and I'm going through it slowly...
Maybe I'll do half (deseeded) as a paste with ginger and garlic, and half as a small bottle of sauce, blended with some milder chillos to round it out...
I also got a banging rempah receipe from a cousin but I'll need to get some dried shrimp 🤔
Hot sauce!
https://www.feastingathome.com/fermented-hot-sauce-simple-and-delicious/
Lasts forever in the fridge. Still rocking some from 3 yrs ago and no botulism yet.
OR
Chilli powder. I usually just cut them in half chuck them skin side down on baking paper. In the oven (middle rack) @ 60-70 degrees for 5+ hours keeping the oven door open a bit with a wooden spoon then blend.
OR
Chilli salt.
edit: nice haul though! mine aren't nearly ripe yet :(
Mine started flowering in like late October so they've been very happy aside from the brief interlude of neglect. I think it's the northeast facing aspect and being (relatively) sheltered from wind, the chillos are always wat ahead on my balcony. There's more flowers appearing on the manzano and a few buds on the Thai, which is crazy... would be nice to get some late autumn chillos if possible.
Anyways. Hot sauce!!! I have been scared of doing it because I've never fermented anything in my life. I've considered sauce cos I have this delicious bottle of homemade rocoto sauce from a friend, but I'm not a huge hot sauce user and I'm going through it slowly...
Maybe I'll do half (deseeded) as a paste with ginger and garlic, and half as a small bottle of sauce, blended with some milder chillos to round it out...
I also got a banging rempah receipe from a cousin but I'll need to get some dried shrimp 🤔