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Oct 26, 2012 09:08 AM

Question re Dunlops chopped salted chilis

I bought a bunch of beautiful red chiles de arbol at the Greenmarket with the intention of putting p a batch of Dunlops chopped salted chilis. The original recipe calls for 1 pound of chilis to 1/4 cup salt. I would like to make a quarter recipe and have already washed, dried and chopped my chilies. I am wondering whether I should reduce the salt proportionally to 1 tbsp - is that enough salt for the preservation process to work properly? Should I use more? Thanks!

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  1. I'd probaby use more. However, I'll confess that I'm pretty haphazard with that recipe - I just use a bunch of peppers and layer with copious amounts of salt. My goal is taste, not too concerned with preservation as I keep mine in the fridge. It is a pretty forgiving recipe, IMO.

    1. I usually halve the recipe and halve the salt. I would go with the tablespoon of salt just because the dishes the salted chiles are used in are salty enough and the amount of salt in the chiles has always seemed plenty to me. I don't worry about the preservation process either, but after about a week or so the chopped chiles begin to exude a bit of juice and I do turn the jar regularly as it sits in the fridge to make sure the salted juice is well distributed.

      1 Reply
      1. re: JoanN

        Good point but my main use for those peppers is oatmeal so the salt isn't a problem. Turning is good!

      2. I usually double the recipe and double the salt. I'm also haphazard though, especially if my container isn't big enough to hold all the chiles. I then look for other clean jars to put the chiles in and just sprinkle the top with salt.

        I do keep them in a dark cupboard until I'm ready to open the jar. Once the jar is opened, it lives in the fridge.

        1. Thanks all! I decided to mix the chilis with 1 tb salt and then added more to the top - about 2/3 of a teaspoon. So i used a littke extra salt but not too much. I figure i can slways rinse them if they turn out too salty. I'm putting them in the wine fridge to cure for two weeks, then will store in the fridge after that. BB, that's amazing that you make 2 pounds at once! What do you use them for and how long does it take you to get through them?

          1 Reply
          1. re: Westminstress

            I use them for many different things. I cook chinese at home a lot. So, stir fries. or take out dumplings, or sometimes just to give things a little ooomph.

            I grow a variety of (jalapeno, habenero, thai, cayenne, cherry) hot peppers in the summer. All in giant bins. And since the NE had this crazy hot and humid summer, my peppers went wild. Usually, I harvest and salt 1.5 - 2 lbs that I don't use for cooking. This bath will last me for about a year. This summer, I harvested and salted 7 lbs! And, I still have some chiles growing on the plants that I'll cook with. It's going to be a spicy winter.

          2. I made a quarter recipe this summer, cutting the salt by 4, but it didn't seem to work. After three weeks in the cupboard, turning every couple if days, there wasn't much juice and the peppers didn't change in appearance. I've been using them anyway, but they just taste like chilies with salt...

            4 Replies
            1. re: DeppityDawg

              Oh, thats interesting and disturbing! That reminds me, what should I be looking for in my end product? I just expected to let the chilis sit for two weeks, then use them so
              Long as they're not moldy.

              1. re: DeppityDawg

                I always assumed that that was the point. They look and taste like freshly chopped chiles with salt added. Those red Holland chiles, the ones I usually use to make the salted chiles, aren't always easy to find. This is a way of keeping them on hand for when you need them. That they don't change in appearance I see as a positive rather than a negative.

                1. re: JoanN

                  You are probably right. It's just that after reading this enthusiastic thread about them, I was expecting something more interesting, like some additional level of flavor from lactic acid fermentation.

                  1. re: JoanN

                    Oh great, good to hear, that's what I was expecting! whew! You are right that the fresh red chilis are hard to find. I have looked for them all over Chinatown and in my local shops with no luck. But there are piles of them at my local Greenmarket right now so I got inspired.