Chilli Peppers

parsonswife8

Got 6 types on the go....

Jalapeno
Bird's Eye
Red cherry
Frigatello
Hungarian Hotwax
Capsicum Annuum

Checking out storage and recipes

KatsMeow1980

I've pickled 2 jars of jalapenos so far- going to do a 3rd tomorrow. Found freezing them works well if you are going to cook with them.

We've got Jalapenos, cayennes, paper lanterns, fresnos, nagas, hot waxs and peach habernos. We've got about 25 nagas on our plant that I haven't dared try yet.

morg_monster

Highly recommend this recipe
http://www.nigella.com/recipe/recipe_detail.aspx?rid=20157
I have made it following the recipe exactly with cayenne peppers; I would think for hotter ones you'd want to reduce the amount of chillis and increase the amount of sweet pepper. Its great for christmas presents I think as it looks so pretty in the jars.
We've had a fantastic summer for our cayennes, the plants have got pretty tall and have so many fruit on. Currently waiting for a few more to go red and I'll be making another batch of the jam.

loucroft

Ooh yes, I made two jars of chilli jam and its still lovely, another place to find similar recipes is the bbcgoodfood website - http://www.bbcgoodfood.com/recipes/8257/sweet-chilli-jam

Of the chilli's I put in, even the seeds, it still isn't fiery just sweet with a kick

As for my chilli plants, they're not coming up as well as expected!

lily-ella

I have made lots of chilli sauce its yummy.

1 Tin Chopped Tomatoes
1 Large onion finely chopped
4 Cloves garlic finely sliced
3 Teaspoons Mint Sauce
50ml Distilled Vinegar
Fresh Chillies (quantity to taste)

I fried the onions till soft, added garlic, then tomatoes and all the rest. Then left it to cook for a whileand blended in a food processor when cool. I also made one with less mint sauce, less vinegar and added lemon juice instead.

ventureuk

Put some in a food processor, blend them, put the paste in cheap ice cube trays then freeze.

When you need a dish which needs chillis just add one or more frozen cubes of frozen 'heat' to taste.

Primrose

You can store your chillies whole in the freezer or dry them in a brown paper bag in the airing cupboard then store them in a glass jar.


My OH has made these 2 receipes this week and they're good.

Sweet Mexican Salsa
Ingredients:
2 red peppers de-seeded and roughly chopped
4 medium/large red chillis, de-seeded and roughly chopped. (We used Hungarian Wax)
(About 400g peppers and chillis in total)
1 medium red onion, finely chopped
6 cloves garlic, finely chopped
150g light brown sugar (Demerara will do)
2 - 3 tablespoons white wine vinegar
1 handful parsley, finely chopped
1 handful basil, finely chopped
150ml water
Salt and freshly ground black pepper
2 heaped teaspoons cornflour stirred into small quantity of water

Directions:
Place the chopped peppers, chillis, onions, parsley and basil into a stainless steel pan with the water, sugar and white wine vinegar. Bring to the boil and simmer over a moderate heat until soft (about 7 - 10 minutes).
Take off the heat and season with salt to taste (about 1/2 tsp) and stir in the cornflour in its water. Then either keep in the pan and use a stick blender,or put into a blender to blitz all the ingredients into a semi-liquid paste.
Return the pan for a further 10 - 15 minutes and simmer the mixture, stirring constantly to prevent it catching on the bottom of the pan. The mixture should darken slightly and thicken.
Allow to cool and transfer to sterilised jars. Keep in the fridge once opened. (This will keep indefinitely in the fridge)

Sweet Chilli Sauce

Traditional method
Bring all ingredients to the boil and simmer over a moderate heat until soft (about 5 mins)
Put in a blender, season with salt to taste (about 1/2 tsp) and blitz the ingredients into a paste. Return to the pan for a further 10 mins (don't let the mixture catch the
bottom of the pan), Allow to cool, bottle in a sterilized jar and keep in the fridge.
Microwave method
Chop the chillis and add the garlic ,sugar, water and vinegar to a
micro-waveable bowl. Bring to the boil on medium power for two minutes
and then simmer from 4 minutes or until soft. Put in a blender, season with salt to taste (about 1/2 tsp) and blitz all the ingredients into a paste.
Return to the bowl for a further 5 mins on simmer. Transfer to a sterilized jar,
and allow to cool. Store in the fridge.
If you don't have a blender you can mash ingredients finely with a fork.

loucroft

Hi again

I just thought of something, because I love heat so much !

I always do my own chilli sauce, and it's something I was inspired to do from when I was a student and worked at a pizza place in Guisborough where I'm from ( not there now ).

The vital ingredients are as follows, I never measure what I use because I can tell from the consistency, but I have all these items in my kitchen so if anyone wants me to measure for a true recipe then let me know. AND its healthy, no fat added at all :-

1 or 2 chilli plus seeds - this depends how much heat you want
5 skinned tomatoes OR half a 440g tin of chopped toms
a handful sized piece of white cabbage
2 tbsp worth of red cabbage
water - just a few tbsps to help blend the ingredients
Must be boiled first then cooled if you want to keep for a day or two, it definitely tastes better after sitting in the fridge for a while

Chop these ingredients then use a blender ( hand blender is easiest ) in a deep dish to chop up.

You basically want texture in this so don't have to blend until smooth

Take a small dish to serve in, or put in the dish, cover and place until needed

Love it - it goes well with salad, chips, pizza

Let me know how it goes, very very easy, tasty and healthy!

Primrose

loucroft - could you clarify that recipe please? What must be boiled first? The combined ingredents or the chopped cabbage? I may be a bit thick but couldn't quite understand what has to be done with the various ingredients, and in what order. Thanks.

angelavdavis

I pickled a jar too (like the ones you can get at the kebab van).

Just bring a saucepan of vinegar to the boil with thyme added. Add the chillis for five minutes to soften.

I then put them in a sterlised jar.

morg_monster

these are great ideas. I have made so much of the chilli jam I'm fed up of it! and still our 4 plants are producing loads. So i think I'll dry some, freeze some, and maybe try the pickled ones as we always have a jar of chopped jalapenos in the fridge for fajitas.