Dorset Naga and tomato pasta

[RedThorn]

Anyone played with the above mentioned chillis? Had one this week and am suitably impressed! A true ronseal chilli (does what it says on the tin )

The whole thing, minus seeds (for next year) and wow is all I can say, Now that's a proper chilli!

red oinion chopped
3 chrushed garlic cloves
4 med courgettes sliced
enough tom's to give a decent amount of sauce
and chilli (of preference and quantity!)
mix with cooked penne (so sauce can go in the tubes)
bit of ceyenne pepper
Black pepper to taste

[smallblueplanet]

(From Chillis Galore forum recipes) Made this last year - very tasty. Will be making some more soon...

Karlos’s Tomato Chutney

200ml Red wine vinegar
200g Brown sugar
4 Large vine tomatoes cut into chunks
1 Red onion chopped
1-4 Dorset Nagas or chilli of your choosing de-seeded and chopped
2 Cloves of garlic
Juice of half a lime or lemon
6 Basil leaves shredded
Pinch of salt

METHOD
Boil sugar and vinegar together.
Add tomatoes, onion and chilli.
Cook for 40 minutes or until soft and thick.
Remove from heat, add juice and basil.
Store in sterilised jars.

Leave for a couple of weeks to mature if you can

[RedThorn]

hmmm thanks SBP that sounds great!

[danmon_81]

the whole thing??? Wow that's a spicy meat-a-ball!!!!! Mine are still small on the plant.

[smallblueplanet]

Tesco's sell Dorset Naga chillies danmon.

[Hilary B]

I have 6 chilli plants, 3 Cayenne, and 3 Inferno (actually a very spicey 'sweet' pepper, or so the packet says). Now I can tell that I have 3 'type a' and 3 'type b', but I lost track of which was which and have no idea whether it is type A or type B which are the Inferno. Both have some quite large (for chillies) fruit on, one is a darkish green, the other a pale green. Anyone like to hazard a guess how I tell which is which?