Chilli Recipe request please!

[Mrs Dobby]

I'm going to be harvesting our chillies this weekend, and although I have already been using them in several recipies, I would like to use some of the bumper harvest to make some sauces (aswell as drying quite a few for making chilli powder and flakes with once they've dried!), so I'm looking for a few really good chilli recipies, the types I'd like to hear about are a Sweet Thai dipping sauce type (as Mr D loves this type of sauce) and a really, really fiery hot sauce, for my own pleasure!

We've lots of chillis, 13 different varieties ranging from the mild to extremely hot, so any advice or hints or tips or recipies would be really welcome! Many thanks in advance!

[momol]

Hi Mrs D,

I have made some very hot chillies sauces before but can't take it (too hot) but I must say it can be very addicting and yummy. I later on use the milder chillies with the same recipe, taste also very nice but not causing upset tummy.

- 0.5 kg chillies.
- 0.5 bulb of garlic ( around 5 or 6 big garlic cloves ).
- olive oil ( 4 to 5 table spoons ).
- wine vinegar 0.5 cup.
- salt 0.5 tea spoon.
- sugar 3/4 table spoon ( or as desire ).
mince the garlic ( or use food processor ), mince the chillies ( with seeds will be spicier ).Heat a deep sauce pan, add in oil and once the oil is hot, set the mince garlic in, let it fried a bit untill golden brown, then set in the mince chillies. Cook them for 10 minutes with low to med heat, add in the vinegar, salt, sugar. stir accosionally on the low heat flame and let the suce thicken. the sauce is ready when the oil seems to split from the sauce. ( it will take around 30 to 45 minutes,depending on how juicy the chillies are ). The sauce can be store in pot in the fridge for 3 months or more.
Enjoy

Momol

[valmarg]

I think if you go to the pickled chillies thread on the Making the Most of site, you may get some useful suggestions

valmarg

[rustylady]

Roast mine in the oven with onions, tomatoes, garlic and a little oil (quantities vary according to supply). When done, either blend finely or roughly chop and store in sterilised jars. The magic is not knowing exactly how it is going to taste as it's so difficult to predict the heat of chillies until you actually taste them. Chillies from the same plant can taste completely different depending on the temperature, water supply etc.

[sewer rat]

Mrs D
Have PM'd you with info about my chilli recipes

[Mrs Dobby]

Thanks Rat, tis appreciated!

I used a few today in the Special Green Tomato chutney batch I made, has a nice afterkick to it!

[dexterdoglancashire]

Hi Suzanne - hope you and Mr Dobby are keeping well!
As for chillies - I didnt have many this year, but last year, I slowly dried a load of chillies in the oven (very low heat for a few hours). Watch out for the fumes though when you open the oven door - can make your eyes water! Then I threaded them onto a piece of thread and hung them in the kitchen and used them whenever I needed to.
Best wishes
Bernie aka Dexterdog