Chilli flakes homemade

fishmilkshake · Post by **fishmilkshake** » Sat Jan 12, 2013 7:07 am

Hey Gents
Yes I know it's supposed to be about sauces.... but where else do I put this?
(Mods feel free to move this to another area as needed)

Seems our local bird population has been into the birdseye chillies recently.
I had a few plants coming up without planting.
Being the avid gardener that I am

it took me a few months to pull out the unwanted plants.
Left a couple for the kitchen.
But instead of wasting the chillies I thought.... Chillie flakes.
Can't be that hard can it?

Chilli flakes
Pick

Spead out and roast/toast in an oven on low heat 100 C or less until bone dry.

Remove all the stems and any unwanted bits

Put through a food processor.... not too much chopping though... just enough to break them all up.

Chilli flakes!!!!

Smells great, almost nutty when roasting and intensifys the flavour.
Recommend gloves though.... still burning a bit this morning....

FMS

Snow · Post by **Snow** » Sat Jan 12, 2013 8:20 am

Great work FMS!

I don't like really hot chili I'd probably deseed them myself.

dales133 · Post by **dales133** » Sat Jan 12, 2013 10:03 am

fishmilkshake wrote:Hey Gents
Yes I know it's supposed to be about sauces.... but where else do I put this?
(Mods feel free to move this to another area as needed)

Seems our local bird population has been into the birdseye chillies recently.
I had a few plants coming up without planting.
Being the avid gardener that I am it took me a few months to pull out the unwanted plants.
Left a couple for the kitchen.
But instead of wasting the chillies I thought.... Chillie flakes.
Can't be that hard can it?

Chilli flakes
Pick

Spead out and roast/toast in a low oven 100 C or less until bone dry.

Remove all the stems and any unwanted bits

Put through a food processor.... not too much chopping though... just enough to break them all up.

Chilli flakes!!!!

Smells great, almost nutty when roasting and intensifys the flavour.
Recommend gloves though.... still burning a bit this morning....

FMS

I made a batch of smoked chillies on the weber a few months back doing basicly the same thing, I process as I need them tho because they are good to use whole

beermee · Post by **beermee** » Sat Jan 12, 2013 11:49 am

wow, the chilli falkes look great, good work!!

greeny03 · Post by **greeny03** » Sat Jan 12, 2013 4:27 pm

They look the goods! I love chilli but swmbo does not

. So it often makes it a little harder when cooking lol

Chargrilled · Post by **Chargrilled** » Sat Jan 12, 2013 5:36 pm

fishmilkshake wrote: Spead out and roast/toast in a low oven 100 C or less until bone dry.

in a what?

fishmilkshake · Post by **fishmilkshake** » Sat Jan 12, 2013 5:47 pm

Chargrilled wrote:
fishmilkshake wrote: Spead out and roast/toast in a low oven 100 C or less until bone dry.
in a what?

In an oven on low heat

cooks shorthand

When re-reading it I see the funny side of what was written.
Have now changed it.
Thanks Chargrilled didn't realise I was a comedian

FMS

gnol · Post by **gnol** » Sat Jan 12, 2013 5:57 pm

Looks good fms,
I also do that a few times. Depending on what type of chilli it is.

Some I like to make elaborate jewellery out of and wear them till they dry.

Chargrilled · Post by **Chargrilled** » Sat Jan 12, 2013 6:14 pm

fishmilkshake wrote:
Chargrilled wrote:
fishmilkshake wrote: Spead out and roast/toast in a low oven 100 C or less until bone dry.
in a what?

In an oven on low heat

cooks shorthand

When re-reading it I see the funny side of what was written.
Have now changed it.
Thanks Chargrilled didn't realise I was a comedian

FMS

haha nah i meant
whats an oven?

kendoll · Post by **kendoll** » Sat Jan 12, 2013 7:15 pm

They look great mate. Seems like a straightforward process too. Well done.

Dale, the smoked chillies have my interest piqued!

Ken

dales133 · Post by **dales133** » Sat Jan 12, 2013 7:26 pm

Yea there good ken, can do they same with capsicum and make paprika

fishmilkshake · Post by **fishmilkshake** » Sun Jan 13, 2013 7:50 am

dales133 wrote:[
I made a batch of smoked chillies on the weber a few months back doing basicly the same thing, I process as I need them tho because they are good to use whole

So what do you put the chillies on when smoking them, what wood, temp and how long?
Not that I'm interested or anything....

Gnol
I think red suits you.

Can't see my Missus agreeing to wearing one of those though..

FMS

dales133 · Post by **dales133** » Sun Jan 13, 2013 9:16 am

I just put them on a wire cake rack so they had a bit of air getting around them and put them on with a handful of hickory chips and shut the bottom vent almost completely. I'd done a pork neck before I put them on so temps were low anyway .
Be far better even lower on an electric smoker tho

beermee · Post by **beermee** » Sun Feb 03, 2013 8:15 pm

I've got a few chillies on my plant at the moment so thought I'd make some flakes out of them. These ghost chillies are in the oven right now:

Mountain Mick · Post by **Mountain Mick** » Mon Feb 04, 2013 12:05 am

I just use my Food Dehydrator it quick and easy put the chillies in set and come latter and they are nice and dry, I them zip them in the food processer for quick pluse and it done. I've done a few lots of Ghost Chillies aka Bhut Jolokia and man you don't need a lot I've got mate that loves it on his pizza, to hot for me. I also done a lot of habaneros and I make them dried without seeds and that what I put on my mexican pizza. MM

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