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Bumper crop of thai chiles

w
wanderingviolet Dec 6, 2011 03:15 PM

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

  1. b
    Breezychow Dec 6, 2011 03:30 PM

    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. tcamp Dec 7, 2011 05:43 AM

      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. r
        River19 Dec 7, 2011 09:04 AM

        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. Perilagu Khan Dec 7, 2011 09:27 AM

          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
            tcamp Dec 7, 2011 11:11 AM

            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
              Perilagu Khan Dec 7, 2011 01:05 PM

              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
                p
                pine time Dec 7, 2011 02:32 PM

                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
                  Perilagu Khan Dec 7, 2011 02:59 PM

                  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
                  tcamp Dec 8, 2011 09:44 AM

                  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
                    Perilagu Khan Dec 8, 2011 11:54 AM

                    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
                    c
                    chileheadmike Dec 8, 2011 01:21 PM

                    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
                      Perilagu Khan Dec 8, 2011 02:08 PM

                      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. boogiebaby Dec 7, 2011 10:40 AM

                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
                  BobB Dec 7, 2011 02:25 PM

                  I do that with fleshier chilies like jalapeños, 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
                    p
                    pine time Dec 7, 2011 02:33 PM

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

                    1. re: pine time
                      Bada Bing Dec 7, 2011 02:53 PM

                      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
                        BobB Dec 8, 2011 11:47 AM

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

                  2. chefj Dec 7, 2011 03:40 PM

                    They freeze great and you will have them for Prik Nam Pla and other fresh applications.
                    Thai Curry Pastes can be made in quantity and frozen as well or canned.

                    1. w
                      wanderingviolet Dec 7, 2011 07:25 PM

                      Thanks for all the responses! Loving the idea for vinegar as well as making my own thai chile paste. Any good recipes for the latter?

                      1. EricMM Dec 8, 2011 02:24 PM

                        Thai chili's dry really easily. I simply put mine in a basket, exposed to air. They dry out and are good for years. While its normal for them to darken somewhat, if they blacken, throw them out. Some turn yellowish...these usually have super thin skin that crumbles when they get very dry...throw them out too. Sometimes the larger ones can look good, but have a blackish mold inside. Throw those out too if you see that. Overall though, my crop of only a few plants leaves me with a year or more's worth.

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