Thanks man, really made me laugh, both at the photo and the fact that you somehow managed to get stuck with 50 hot chilies...

other than cooking really good food (hot food is absolutely the best), you can sun-dry them, and then crush into small pieces, making chili-flakes.

Or put some inside olive-oil, making spiced oil good for salads and even frying...

If you really like hot food, I can give you some mediterranian recipes for dips (extremely hot though, not fit for people used for the UK kitchen...) :)

Yaron

Cheers. I was thinking about chili oil as well, but the last time I tried it I ballsed it up. 6 months in the cupboard with little to no bite. Hmmm... As for sun-drying them, I forgot to add: I live in Switzerland. Have you looked out of the window recently?

Nice amount! You could also cook some Hungarian food (goulash, porkolt) where paprika is one of the basic ingredient :) Anyway the Hungarian tradition to conserve paprika is to tie them up into a string and hang them into a dry place. When dehydrated it can stay for almost unlimited time. I guess you could manage to dry them without sun as well...

ACHAAR!!!! its the only thing for ya.

here's what you do...

Cut the chillie in to rings, shallow fry, add some whole cumin and smidgen of garlic, pinch of salt to taste, sugar to taste (to avoid death by ACHAAR), then leave to cool.

Just before it reaches room temp, squeeze a lemon on top. When completely cooled you can refrigerate for ages in a glass jar....as long as you don't double dip.....I hate double dippers!!!!

Got that?  Go on then...get chopping.

Oh forgot to say...this is not a main meal...you add a smidge on the side for an extra kick....glad I remembered to mention that bit

Good luck, let us know if you try it...Ciao for now!!!!!

OOh!!! forgot to add, its a family reciepe with a bit of tweaking....awaiting your results!!!

Ok adding to above Matt just make tomato chilli chutney .

 Heat oil in large saucepan over medium heat. Add mustard seeds and cook, stirring, for 2 minutes or until they begin to pop. Add tomatoes, onions, chillies, vinegar, sugar and spice, and stir to combine. Increase heat and bring to the boil. Reduce heat to medium and simmer, uncovered, stirring occasionally, for 2 1/4 hours or until excess liquid evaporates and mixture thickens. Season with salt and pepper. place then in jar could keep it for months ....

enjoy cooking.

Or you can make some something  like this:
and hang it on your kitchen wall. Some people say it brings luck.
But you need to buy more chilis

OOh!!! Forgot to add : do it man! For the sake of starving children in Africa!!!

Yo Hayes, 

Now you have: 50 chillies.

Run some competition on this forum, and give 10 chillies as the 1st prize. 

Chillies left: 40

Have 3 dinners tomorrow, instead of 1 (at 3 chillies per). 

Chillies left: 31

Prepare Chilli-con-carne the day after, extra hot with 10 chillies. 

Chillies left: 21

Have everyone who posted on this thread over to yours for a chilli-based meal. 

Problem solved. 

Did somebody say dinner party?

Maria: that's what I'm hearing too. Come on Hayes, pick up the glove!

An idea for getting of 1 more of them chillies, if you can pull through till Halloween:

Alright, so I'm looking at vivek's idea at the moment. That's the current winner.

But. Chili seems to be about the third ingredient in your recipe. Remember that we are talking about fifty chilies here. I have to get rid of 50 chilies. From the looks of your recipe, I'm going to have to go and buy half my body-weight in tomatoes. I think I need a higher density solution.

Run some competition on this forum, and give 10 chillies as the 1st prize.

Competition you say. Alright. The first person that can tell me the best way to use my fifty chilies will win ten chilies from my collection. You can even come round and pick the ten that you want. Remember you must use all 50 chilies. Your prize of ten chilies cannot be subtracted from the fifty chilies you must use. Remember: you must use all the chilies.

Remeber: chilies. Fifty. All the way to no chilies. In one go. Chilies.

dear no need to put half ur body weight of tomatoes just put four or five n put all chilli..it will extra spicy ...

BTW dinner is nice idea ...so WHEN IT IS .... u can give five per person as gift .... 

....hors-concours ?    Perhaps - but definitely hors-d'oeuvre !

Hey Matt,

OK, so couldnt help noticing the bottle opener on the table ...

Soooo, 10 bottles of vodka, 5 chiles in each bottle, chill, and you've got the start to one hell of a party

Marina

Matt would not look cool in bath tub with all those chilli ...his own chilli could be in danger lol ....

@_marina_ : if I were you I would see a doctor about that mark on the side of your knee -- that doesn't look good to me.

@mozambique : if you are opening vodka bottles with a corkscrew, you might have drunk too much vodka.

@vivek : i resent that! After subtracting the prize of ten chilies, I reckon I would look pretty good covered by the remaining 40.

Chilli sherry....

Add a lot of your chillies to a bottle of dry or medium dry sherry, and leave for a month or several.

A great addition to soups, stews etc , but most importantly, an essential ingredient for Bloody Mary

I think this is what Krisz meant above...like this you can keep it for a looooong time!

Bah, I know a habanero when I see one.

Chili sherry. That's one of those ideas that starts off as about the most ignoreable idea in the world, and somehow blooms into the sort of thing i'm going to have to spend money on.

Delicious Sweet Chilli Jam - 20 chillies

1. Tip 20 chillies, 8 chopped and de-seeded red peppers, peeled and chopped finger sized piece of ginger & 8 garlic cloves in a food processor and whizz until finely chopped.  Empty into a heavy based pan with 400g can of tinned cherry tomatoes, 750g caster sugar & 250ml red wine vinegar, then bring to the boil, turn heat down and simmer for 50mins, stirring occasionally.

2. Once the jam is becoming sticky, continue to cook for a further 10-15 mins more, stirring frequently so that it doesn't burn. It should look like bublling lava.  Cool slightly, transfer to sterilised jars, then leave to cool completely.  Keeps for several months in a cool dark cupbaord, longer in a fridge.  Keep in fridge once open. 

When I made this at Christmas it took longer to turn into bubbling lava, but I bought the wrong sugar! I can't remember how many jars it made, maybe 3 or 4? I gave them to friends.  Goes well with cold meats, dipping sauce etc.

30 chillis left.....?

Make batches of Chilli Con Carne, Spag Bol & curries and freeze?

I have a red pepper and chilli soup recipe, if you like?  And a lentil, spinach and chilli soup?? You could freeze those also?

At this rate, after spending all weekend in the kitchen, you may not need to cook again for months.... you might get bored of eating the same things though.....

The perfect recipe:

you need:

50 chilies

1 black binbag

Rope or steel wire

garbage man / garbage pick up

Procedure:

1. Gently pick up the chilies 1 by 1 and clean with water (bath tub preferable over sink) and shampoo (head & shoulders)

2. after washing carefully dry the chilies with sandpaper

3. Throw the chilies gently in the bin bag

4. Place the bin bag om the street or throw into a garbage container (careful when seperation of bio degradable waste is required. Don't throw it in the container dignated for glass!)

5. Wait until garbage is picked up

6. Problem solved