Ever wonder what to do with too many chili peppers?
Not exactly a common problem I suppose, but I found myself in this situation a few days ago.
I finally pulled my peppers off the plants on my patio and was wondering why the heck I thought buying three pepper plants was a good idea. I got the plants for 25 cents each and didn't have any clue how much they would produce so, heck, for 75 cents it was worth the experiment. Next time I may only buy two plants though! I used up what I could during my day to day cooking but when I'm feeding a toddler I can only add so many hot peppers!
I decided to experiment a little and make some homemade chili oil. Basically you take your chili peppers and let them soak in olive oil. That's it! So easy.
Some websites recommended using dried chilies instead of fresh, but I wasn't really in the mood to dehydrate them in my oven for many, many hours so I opted for fresh chilies instead.
We had some friends over for dinner the other night and I used some of the chili oil on the salmon we baked. It had only been infusing for 24 hours - in the fridge - so there wasn't enough flavour or heat to cut through the dijon mustard/soya sauce/honey/garlic marinade we used on the fish. But I'm hopeful that in a few more days this oil will be super yummy! I want to try it in a homemade salad dressing and also on some chicken...I'll let you know how it goes!
Not exactly a common problem I suppose, but I found myself in this situation a few days ago.
I finally pulled my peppers off the plants on my patio and was wondering why the heck I thought buying three pepper plants was a good idea. I got the plants for 25 cents each and didn't have any clue how much they would produce so, heck, for 75 cents it was worth the experiment. Next time I may only buy two plants though! I used up what I could during my day to day cooking but when I'm feeding a toddler I can only add so many hot peppers!
I decided to experiment a little and make some homemade chili oil. Basically you take your chili peppers and let them soak in olive oil. That's it! So easy.
Some websites recommended using dried chilies instead of fresh, but I wasn't really in the mood to dehydrate them in my oven for many, many hours so I opted for fresh chilies instead.
We had some friends over for dinner the other night and I used some of the chili oil on the salmon we baked. It had only been infusing for 24 hours - in the fridge - so there wasn't enough flavour or heat to cut through the dijon mustard/soya sauce/honey/garlic marinade we used on the fish. But I'm hopeful that in a few more days this oil will be super yummy! I want to try it in a homemade salad dressing and also on some chicken...I'll let you know how it goes!
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