Chillie Recipes

[Bacchus]

Chilli and carrot


-A bowlful of chilies (sorry I didn't weigh them) - 2/3rd's Habaneros, 1/3 Cayene's, a couple of prarie fire, and one big long red one that I couldn't remember - it wasn't hot though. They were all deseeded and roughly chopped (NOTE - I used latex gloves for this part)
-Used a peeler on a medium sized carrot and "peeled" it all into flakes.
-Roughly chopped one medium onion.
-About 250mil of red wine vinager and a similar amount of water
-5 tablespoons of sugar.

I used quite a deep frying pan - almost a wok - to cook them.

Warmed a tiny amount of rapeseed oil in the pan and threw in the onions. 5 minutes later added in the carrot strips, the chillies and the red wine and reduced to simmer. 10 minutes later added in the water and the sugar and let simmer for another 10 minutes (maybe 15).

Then put it all in the blender and blended for about 2 minutes.

That's it. No salt or other ingredients.

I think it should keep for a month or so in the fridge. I've a few pots out with friends and am awaiting their feedback but family noises have been positive.

[Tripmeup]

Scarlet,

Just a suggestion to maybe change the title of the thread/post to Chilli Recipes? I am sure Mrs T won't mind...

That way we can keep adding to it and reference back next year

Here are a few I have found and whilst I haven't used them all yet, I do plan on trying some if not all at some point:

10 ways to use excess chillis - Chilli Up North Blog

Peter Gordon’s Tomato & Chilli Jam | Farro Fresh – Your Everyday Fresh Market

Chilli and tomato jam recipe - Telegraph

Tomato and chilli jam | Good Food Channel

Pickled Jalapeño Pepper Slices

Search - Allrecipes.com


http://thehotsauceaddiction.com/

[Ms-T]

Good idea ..which one do you use ,a nice easy one for my first time....pleaseeee

[Scarlet]

I use the Nigella one...it comes out a bit runny so more of a sauce...

[Tripmeup]

Good idea ..which one do you use ,a nice easy one for my first time....pleaseeee

Okay...

So for Chilli Jam, I generally use Nigella's
For Chilli (on its own or with tomatoes), I have used Peter Gordon's one from below and the Telegraph one..both simple enough...

Are you planning on making hot sauces? Because there are a few for that but I generally change them around depending on the heat of the chilli and how hot I want the sauce...

Scarlet posted below one or two for hot sauces that I have used....

[Scarlet]

Lots of peeps want to make chilli oil...remember it shouldn't be made with fresh chillies. Dried chillies only.

I make chilli vinegar...loads of dried chillies(skins split down the sides) boiled in vinegar and decant into small sterilised bottles...you can pop one or two of the a chillies in for decoration.

Then heat up some oil (not extra virgin olive) and add your chillies that have been boiled in vinegar and cook for a bit. (By this time your eyes will be burning and it's difficult to breathe in the kitchen) Decant into hot sterilised small bottles as before. You can let the chillies sit in the oil for a bit if you want - let the oil cool and then pour into bottles, but I find that if Ive used very hot chillies there isn't a need. I keep this for a couple of months...as you use dried chillies and theyve been boiled in vinegar there isn't any worries about botulism.