Too Many Eggs - the most comprehensive book on egg cookery ever written.
back

Freeze Thai chillies

Freeze Thai chillies

John C. Dvorak: “These are tips, so they’re short and sweet. Here’s another foodie tip: I buy hot chilies from the Hmong at the farmer’s market, usually on Saturdays. They have varying heat levels, but the Thai chilies they grow are small and thin-skinned, unlike meaty chilies like jalapeños, which are much meatier. Serrano peppers are also pretty meaty.

But these thin-skinned Thai chilies? You can buy them, and even though they’re often expensive, they will last forever if you freeze them. Seriously, you can freeze them and they’ll stay good for decades.”

Adam Curry: “Have you tested this yourself?”

John C. Dvorak: “Oh yeah, I’ve got some that are five years old.”

Adam Curry: “I want you to eat one on the next show. I want to hear how it goes.”

John C. Dvorak: “No, you throw them in sauces or something. You don’t eat them straight.”

Unknown: “For decades? So in 10 years, Tina will be like, ‘What is this thing here?'”

[podcast_player post_id=691]
Share this tip