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Bumper crop of thai chiles

What should I do with them? Thanks for any suggestions!

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  1. Since Thai chilis are so thin-skinned, I dry all of mine that I can't use fresh in a timely fashion. Wear rubber gloves & just string them onto thread & hang them in a cool, dry place. Use them as you need them, or when they're totally & completely dry, store them in an airtight container.

    1. I am a huge fan of this recipe for salted thai chiles. They keep in your fridge for a long time and make a tasty condiment for just about anything (savory).

      http://articles.latimes.com/2010/may/...

      It uses up great quantities; a pound of chiles makes a not-terribly large jarful.

      1. I'd dry them and use for sauces and soups down the road.

        Then again, you could always throw them in a bowl and start snacking on them like popcorn while watching TV.......

        1. Buffalo Thais are an option. Just deep fry and then toss in a mixture of Frank's, melted butter and the hab sauce addition of your choice.

          Mos' refreshing.

          8 Replies
          1. re: Perilagu Khan

            That's different. Please deconstruct your method for the non-Buffalo sort. Deep fry with no batter, right? Frank's I've seen--it is a sauce, right?--so mix that with butter and....what is "hab sauce addition of your choice?"

            I have a Festivus party to plan and this might be an interesting nibble.

            1. re: tcamp

              Ah, tcamp, so sorry to disappoint, but I was making a joke. I thought the idea of fresh peppers cooked a la Buffalo wangs to be rather mirthful.

              Then again, perhaps I'm on to somthing. Mayhap fresh chiles, flash fried and then immersed in a bath of Frank's Hot Sauce, melted butter, and an additional hot sauce to kick up the heat and add complexity, could be good. But I'd think you'd want to use a pepper that typically has minimal seeds and vein tissue.

              1. re: Perilagu Khan

                I made Buffalo wings using my bhut jalokias, but seriously, used 1 1/2 peppers for 2 pounds of meat, and it was plenty hot.

                1. re: pine time

                  I'm looking forward to the day when I can purchase bhuts in my local grocery stores so I can try this. In the meantime, there are plenty of bhut hot sauces out there one can sub for fresh bhuts.

                2. re: Perilagu Khan

                  Egads, usually I am not so gullible. But since you posted, I've been mentally savoring the combination of small hot peppers, fried, with buffalo sauce. I once made a cauliflower recipe that included a sauce made with Franks....however, the crispy, fried aspect was missing so not as good as I'd hoped.

                  1. re: tcamp

                    Take the idea and run with it like the wind, tcamp. Just be sure to report the results in this same bat thread, in this same bat forum.

                  2. re: Perilagu Khan

                    I'm up for it. Batter dipped first sounds like a plan.

                    Edited to change fist to first. Cause batter fried fist is painful.

                    1. re: chileheadmike

                      One of my local Indian restos makes chile pakoras, which are just that--chile peppers deep fried in a spicy chickpea batter and served with mint and tamarind chutneys. They don't dip 'em in Buffalo sauce, though.

              2. Wash, slice into rounds, put into a clean jar, and cover with vinegar. Keep in the fridge. Eat the pickld chillis with rice, noodles, stirfry, etc. We always have them in our fridge to add an extra sour/spicy flavor.

                4 Replies
                1. re: boogiebaby

                  I do that with fleshier chilies like jalapeƱos, but my Thai Dragons and cayennes I air dry for a month or two and when they're thoroughly dessicated, I store them in heavy-duty plastic baggies.

                  1. re: BobB

                    About that dessication: is it normal for them to discolor (i.e., blacken)? I'm a little skittish.

                    1. re: pine time

                      Not normal for them to blacken. Red chiles and some green ones will dessicate when simply set out on a plate for a couple of months. (I leave them on the counter on a plate and swirl them around every few days when it occurs to me, to make sure nothing is amiss and circulate some air.)

                      If a chile is too green, however, it can rot instead of dry.

                      Once they're dried, like BobB and BreezyChow above, I either store them in a bag or even leave them open in a bowl. Chop a few up anytime you want some pepper flakes, as for pastas, pizzas, whatever. They keep forever but will lose some heat after the first year.

                      1. re: pine time

                        Definitely not blacken. They will darken slightly as they dry, but are still quite distinctly red.