/ck/ - Food & Cooking

Freezer.

dehydrate

>>18326836
how would that be any different from a 0.99 cent bag of red pepper flakes?

I recently experimented with jalapeno lemonade after seeing it on the internet, and it was really good. Now I want to experiment with other types of peppers.

So I guess you could try Thai Chili-infused lemonade.

>>18326825
hot sauce?

>>18326825
Cram em up your ass

The good news: There are many different things you can make with them.

The bad news: If you actually tried any of the recipes that utilize it, chances are you'll end up with more perishable ingredients than you've started with.

>>18326845
do you take the seeds out? seems like a pain
what about some chinese infused chili oil thing?

>>18326825
Pickle them
I mean properly pickle, not "quick pickle"
This way you will have a few years to figure out what to do with them.

Chop the chilis into large chunks. Fill a pan with a neutral-tasting oil, set the heat to low, and gently fry the chilis in the pan.
Once the oil changes color, let the pan cool.
Pour the oil into a bottle through a coffee filter or a fine mesh sieve.

You've now made chili oil.

You can make your own Sambal Oelek.

If you're familiar with the Sriracha sauce with the rooster logo and the green twist cap, that same company's second-best selling product is Sambal Oelek. You can make your own.

>>18326859
>do you take the seeds out?
depends how much hot you want, I would take most of it.
Good hot sauce (fermented) takes times but too much effort. You can blend all with oil and spiced if you want something quick.
>chinese infused chili oil thing
This seams actually far more of a pain in the ass to make then a hot sauce.

>>18326914
I left the seeds in a fermented hot sauce once and the final product tasted like fucking wood

REMOVE THE SEEDS or at least 70% of them

>>18326869
If you're going to do this wear a mask or do it outside. Trust me, just tried it last week with my own. The kitchen was fucked with spicy chili fumes that destroyed my nose and lungs.

Chilli jam

>>18326825
"go bad"? huh? what u mean?

>>18326825
https://www.cookingwithnart.com/prik-nam-pla-thai-fish-sauce-with-chilies-condiment/

>>18326841
0.99 cents is very cheap where do I get this because the answer to your question is there is no difference

>>18326841
you can use them the same and they will provide the same flavor but they won't go bad.

grind into salt

>>18326825
Fermented hot sauce. Mash them up with some garlic and black pepper, mix well, incorporate water and 2% in grams to mass total, and pour into a container with some room at the top. Do not refrigerate, and open up periodically to degass. You can add some herbs or whatever else you want too, just a basic setup.

>>18326881
Great, now they'll last even shorter.

>>18326841
they'll be much hotter and taste better (if they were home grown and someone didn't gift you store bought peppers for some reason)

CRAM
R
A
M

>>18326825
They dry out really well, and freeze pretty well.

>>18327123
As a paste with salt, garlic and vinegar? ARE YOU MAD? DO YOU FEEL BLAME?

>>18326825
You can smoke them to dry them out and then grind them into a delicious smoked cayenne powder.

Make a fermented hot sauce and they'll have a virtually indefinite shelf life

>>18326825
Thread them up with a needle and unwaxed, unflavored dental floss--- hang up in a warm dry place.
Coffee grinder or whole in the pan, doesn't matter really...It's to your taster.

>>18326825
>yo /ck/ I totally got a large amount of <X>, so here’s a stock photo instead of what I actually got!
Well the good news is that you’re a larping faggot, so the peppers in your head won’t actually go bad.

I tried making chili with them, it was, uh, not a very good idea

>bite into a chili
>breathe fire for a moment

I pretty much stuck to using them in stir fry

>>18326825
eatem like they're popcorn
it's what I would do

>>18327191
>Garlic and vinegar
not sambal oelek

>>18326825
my mom was following some spicy chinese or thai recipe online which used a ton of those and i don't know if the recipe called for all the seeds but she threw them in there too. cooked with meat/sauce and served with plain white rice. man every bite of that meat was lava on the tongue. within like 10-15 minutes my stomach was on fire. the only thing that cooled my mouth down was eating the rice with it. she said she followed the recipe exactly but I think she either fucked it up or was following a "spicy challenge" recipe and didn't realize it.

>>18327752
or also perhaps that's just the absurd hotness level that thai people enjoy and I don't realize it.

>>18326866
What's left to figure out? Pickled chillies are great.

>>18327088
>incorporate water and 2% in grams
You missed the most important word. And 2% salt is low for pepper mash. You usually ferment it a long time so it needs more than that. 4% is common.

Smoke them. It dries them to preserve them and adds all sorts of flava.

Cayenne don’t go bad btw. They will just dry out