Thai Pepper Recipe: Sweet Thai Chili Sauce
How do you preserve Thai chilies?
Frozen: Fortunately, Thai chili peppers freeze really well. I wash the peppers and air dry (or even wipe with soft cloth) to get rid of the moisture. Freeze with stem intact in a freezer bag. It’s good for a year.
Can you eat Thai chili raw?
They are extensively used in many Thai dishes, such as in Thai curries and in Thai salads, green as well as the ripe red chilis; or they can just be eaten raw on the side, with for instance, khao kha mu (stewed pork trotter served with rice).
Are Thai chili and cayenne pepper the same?
Use cayenne chilis as an equal substitution in your recipe for Thai chilis.
What is a good substitute for Thai Chili?
Thai chiles: A thin-skinned chile typically found in red and green, popular in numerous Asian dishes. (Bird chile is the name of the dried form; drying the chile gives it the hook shape, similar to a bird’s beak.) Substitution: Fresh or dried cayenne peppers or serrano chiles.
What are the disadvantages of green chilli?
Side Effects of Consuming Green Chillies in Excess
- Since green chilli has a good amount of dietary fibre, eating too many may result in loose motion or diarrhoea.
- Overeating green chillies can cause rectal inflammation. …
- Green chillies may increase heat in your stomach which makes them detrimental for pregnant women.
How long can you freeze Thai chili?
How Long Do Frozen Peppers Last? One you freeze chili peppers, it is recommended they be consumed within 6 months to maintain best quality. After about 6 months, they start to lose quality and may suffer from freezer burn.
Which is hotter serrano or Thai chili?
A lesser-heat fresh alternative: Serrano pepper
At their hottest, they’d still be four times milder than the hottest Thai chili you’d experience. But the serrano pepper is one of the hottest chilies with a milder flavor that you’ll find fresh in many mainstream supermarkets.
Which is hotter green or red Thai chili?
In the case of Thai cuisine, green peppers are typically used in green curries, while hotter, mature red peppers are used in red curries. When fresh, they often have a stem still attached and contain loose, edible seeds that are especially spicy.