Drunken Chilies
From elgourmand 14 years ago
- - to make
- Serves 100
There are lots of ways to preserve chilies; drying and pickling being the most common. Both of these systems work just fine but drying means you need to flake the peppers very fine if you’re going to use them in omelets, potato salad, etc. Read more Pickling is okay but I’ve had some go off if left out of the fridge and I don’t want to us a commercial preservative. What’s the answer? Vodka. Actually, you can use any sort of booze that is at least 40% ethyl alcohol (50% is better) but vodka leaves no taste and is cheep. Now it’s time for the WARNING! Be careful when you handle any kind of chile peppers. They contain capsicum oils which can burn your skin and especially your eyes, glasses are a very good idea. Avoid direct contact as much as possible. Many cooks wear rubber gloves while handling chilies, or generously grease your fingers with any kind of food grade oil. Whatever else you do wash your hands two or three times with plenty of soap and COLD water after playing with chilies; hot water just opens your pours so more capsicum can get in. See less
Ingredients
- • A mess of chile peppers (pick any kind you like), I often get set up and do two or three kinds at once (in separate jars). I do a mild, a med hot and a HOT. This way when I’m cooking I just pick the one I want and never miss a step. shopping list
- • oil, gloves, glasses, etc (OSHA required where applicable). shopping list
- • A jar that will just hold the chilies. shopping list
- • A bottle of cheap vodka (heck, use Stole if you like but that’s a waste of good vodka). shopping list
- • A small glass full of ice so you can test the vodka while you wok. shopping list
How to make it
- 1. Prep your hands to protect them from the capsicum and don your Ray-bans (be very careful about touching your eyes, nose mouth or private particulars while working with hot chilies.
- 2. Slice the chilies long ways and remove seeds and vanes. You can leave the seeds and vanes in but you get more heat for less flavor. I seed them to get max flavor for the heat.
- 3. Slice the chilies cross ways very thin and put into the jar.
- 4. Add vodka to cover the chilies (to the top of the jar is best)
- 5. Cover and store.
- I don’t put these in the fridge just on a shelf and I’ve never had a batch spoil I usually use up a batch in 2 – 3 months so don’t really know how long they will last; but it’s a good while.
- When I’m cooking I just grab the jar I need and spoon out the amount of chile I need then stir the rest, just for luck. You may be able to buy something similar where you live but in Samoa I have to make it and the DIY stuff will be better than store bought and you have complete control over what kind of chilies you get and how they are treated.
- In Samoa you can’t even buy most kinds of chilies so I had a friend send me some seeds and grow my own. Chilies are dead easy to grow and will even do well in a pot indoors, given enough sunlight. They ain’t a bad looking bush either. Buono Felcità (good luck)
The Rating
Reviewed by 11 people-
Yum
a goody
hungrybear
in Miner loved it
-
Very verry berry good *hic* gooood!
superfoodman
in Metropolis loved it
-
great post.... five forks
peetabear
in mid-hudson valley loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 5
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "