I went out of the country for 2 weeks and came back and my gong bai Thai chili plant went a bit feral. I have around 100 ripe peppers (those pictured are only about half of what I need to pick) other than prik nam pla sauce, any ideas on how to use up a bunch of these quickly?
by Ok_Bag_768
5 Comments
Also – we already have an absolute ton of dried chilis and chili oil
Pickled in a large jar 🤤
Ferment?
nuoc Cham aka Vietnamese dipping sauce? Ot a variation of it with vinegar garlic shallot? Or chop up and freeze?
Hot sauce, lacto ferment, chili powder, crushed dried flakes, pickled, vodka infusion, canned mash, crisp, gifts, decorative oil bottles, oil infusion, vinegar infusion, hot honey, or even set up a chili eating contest!