Finger Chillies in this recipe?

Drea

I am making pork in wine sauce today from my recipe book. When I was out shopping for the ingrediants I seen some finger chillies in the reduced section, I quite like spicy food so I bought them. But now I'm wondering if they are too hot? I'm not much of a cook so I don't really know how strong they are or if they would even fit in with my recipe. I've typed out the recipe below, can anyone help with whether I should put the chillies in this recipe and if so, where to add them in?

1. Mix the flour with salt and pepper on to a plate and coat the pork on both sides.

2. Melt butter/marg in a saucepan and fry the pork gently on both sides until golden brown.

3. Remove the pork from the pan and add the onion. Cook gently until soft.

4. Return the pork to the pan and stir in tomato puree and wine. Cover and cook over a low heat for 15-20 mins.

5. Serve with boiled potatoes.

Thanks for any help

Pink.

Hi Drea,

If you enjoy spicy food then I would add a couple of chillies to the dish. I don't know how strong they are but if you remove the seeds before cooking them that will reduce the heat. Normally I add chillies at the frying onion stage. Just be very careful about handwashing after handling the chillies and make sure you don't touch your eyes or any other sensitive bits.

Pink

Drea

Pink-winged wrote: »

Hi Drea,

If you enjoy spicy food then I would add a couple of chillies to the dish. I don't know how strong they are but if you remove the seeds before cooking them that will reduce the heat. Normally I add chillies at the frying onion stage. Just be very careful about handwashing after handling the chillies and make sure you don't touch your eyes or any other sensitive bits.

Pink

Thanks I'll add in a couple when frying the onion

Usually when I cook it's a disaster, so fingers crossed for this one :rotfl:

misskool

If you add chillies when at the frying onions stage, you will have strong chilli fumes which will make you cough and sputter

In this recipe, I would add the chillies when cooking it off with the tomato puree and wine. If too spicy, add some sugar to round it off.

Drea

Thanks misskool

ubamother

I heard recently, from a tv chef (can't remember which one - sorry) that the pith in the chilli is the really hot bit - hotter than the seeds, so if you're concerned take this out. I love chillis but not overhot ones so I do this - but leave it on for my daughter who can eat scotch bonnets and jalapenos raw like apples - apparently some people just aren't affected!

Drea

Thanks everyone, I just ate it and for once, nothing went wrong :rotfl:

It was really tasty and I'm glad I put the chillies in, gave it a bit of flavour. Could have done with a bit more to be honest

ubamother, I love jalapenos!