How do I finely process/puree a large amount of chillies?
I have a large quantity of chillies that I would like to make a hot sauce out of. But firstly I would like to create a really fine puree out of these chillies, is anyone aware of the appropriate equipment that will allow me to do this? I don't think a conventional food processor will suffice as it will leave coarse bits of chilli. What are my options?
Best Answer
I assume you will be cooking the sauce. If this is the case, my recommendation is to cook the chillies first and puree them afterwards, as with traditional ljutenica or ajwar. In this case, you can either peel the skin off after charring it and then process the resulting soft flesh whichever way you want (it's very easy, leaves no chunks), or put them unskinned through a meat grinder with a special disk which separates the skins from the pureed flesh.
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How long will chillies last in olive oil?
The chillies will last for about 3 months, but are best consumed within the first 2 as they soften in texture the longer they sit in the oil. Alternatively, you may prefer to store them in the refrigerator.What can I do with a lot of chillies?
Freeze. Pop leftover chillies into a bag or plastic box and store in the top drawer of your freezer. They're fantastic finely grated directly from frozen, which creates a tasty, beautiful chilli dust that is great in cooking and marinades, or for sprinkling over pastas, salads, starters, antipasti, meat or fish dishes.Can I dry chillies in the microwave?
The microwave is an even better tool for the job than the stovetop, and it's my method of choice for a single batch of chilies. Just lay the chilies on a microwave-safe plate, and microwave them on high in 15-second intervals until they're toasted and pliable. It should take around 30 seconds.How do you preserve chili?
Simply wash and pat dry your chillies, cut off the tops then roughly chop, keeping the seeds in. Next mix the chopped chillies with 30g salt and place in a sterilised glass jar. Cover the surface with remaining salt then seal the jar and store in a cool, dry place for a couple of weeks before refrigerating.HOT CHILLI PEPPERS 🌶 Preserved in OLIVE OIL Italian recipe - how to do at home @l'uomo di casa
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Answer 2
I'd recommend using a food mill with the fine disc for this, personally.
It will prevent the skin (if sufficiently tough) from making it through to the final result. After that, if it isn't fine enough (although I doubt that), you could always then blitz the result in a blender.
Answer 3
Is there a reason a large capacity food processor couldn't be used? Not sure about the type of chili and if you need the seeds to be removed. Either way, this should work fine, just pulse until finely pureed.
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