Discussion
Having put in a greenhouse over the winter, I've discovered that chilli plants much prefer a proper greenhouse to one of those little plastic jobbies, so am going to be inundated with them soon. I've got both short hot ones, and a larger variety that seem to be getting to 3-4" long, all seem to be green at the moment but I think they're varieties that should turn red.
Other than the obvious chop them up and whack them in chilli con carne, and stuffing or grilling the larger ones with cheese, anyone got any suggestions for good recipies involving chillis? Might give chilli jam a go too.
Other than the obvious chop them up and whack them in chilli con carne, and stuffing or grilling the larger ones with cheese, anyone got any suggestions for good recipies involving chillis? Might give chilli jam a go too.
Same here. the ones we're growing on the bathroom windowsill are doing a lot better then the ones in the mini greenhouse thingy in the garden.
Some of ours are just starting to turn red now, but most are still green.
I'm hoping we can dry some as otherwise we won't be able to use them all up when they're ready to pick.
Some of ours are just starting to turn red now, but most are still green.
I'm hoping we can dry some as otherwise we won't be able to use them all up when they're ready to pick.
FasterFreddy said:
I'm hoping we can dry some as otherwise we won't be able to use them all up when they're ready to pick.
You can freeze excess chillis. I have a large food dehydrator here which I intended to use for drying chillis, so that I could preserve stock for my products and offer dried chillis for sale, but it's just too expensive to run with the amount of chillis produced here.From the back end of last year up until about now, I've been working my way through 150 kilos of frozen chillis. No loss of heat or, more importantly, taste. They're a little soft after being defrosted, but for sauces that's fine.
Mobile Chicane's suggestion is a good one - not only is it a cheap way of drying chillis, they look great too. It only works with thin walled (cayenne types, for example) though. Thick walled chillis will rot before they dry.
Sweet chiili sauce. I got a recipe out of the wagamama cookbook I was browsing when I last ate there. It's quick and easy and cheap, and tastes lovely. Only problem is I have done it twice and I have never managed to get a 'saucy' consistency, it ends up as a more of relish if I'm honest. It is great with cheese and crackers, in sandwiches instead of Branston, or stirred in to chilli con carne and things like that.
I can't remember the exact recipe so I googled it, unfortunately every website that looked promising is blocked at work.
However, my googling turned up this ---> http://www.pistonheads.com/GASSING/topic.asp?h=0&a... from 2008, and it appears our very own Shirt has the recipe book.
I must get it, 'cos I absolutely love Wagamamas.
From memory it was:
250g of chopped red chillis
xxxx amount of sugar (150g?)
3-4 cloves of garlic, peeled and finely chopped
Splash of cider/white wine vinegar
Combine all ingredients with xxxx amount of water, bring to boil, blend quickly, bring back to boil and simmer for 10 mins. Put in a jar, consume.
I need to learn how to make the sour cherry hoi sin sauce they serve the duck gyozas with, oh, and the chilli sauce they give you with the chilli squid.
Mmmm. Hungry now.
However, my googling turned up this ---> http://www.pistonheads.com/GASSING/topic.asp?h=0&a... from 2008, and it appears our very own Shirt has the recipe book.
I must get it, 'cos I absolutely love Wagamamas.
From memory it was:
250g of chopped red chillis
xxxx amount of sugar (150g?)
3-4 cloves of garlic, peeled and finely chopped
Splash of cider/white wine vinegar
Combine all ingredients with xxxx amount of water, bring to boil, blend quickly, bring back to boil and simmer for 10 mins. Put in a jar, consume.
I need to learn how to make the sour cherry hoi sin sauce they serve the duck gyozas with, oh, and the chilli sauce they give you with the chilli squid.
Mmmm. Hungry now.
Chilli Jam
A savoury Condiment for grilled or cold meats.
Ingredients.
8 red peppers, deseeded and roughly chopped
10 red chillies, roughly chopped
Finger-size piece of fresh root ginger, peeled and roughly chopped
8 garlic cloves, peeled
400g can cherry tomatoes
750g/1lb 10ozs golden castor sugar
250ml/9flozs red wine vinegar
Method
1. Tip peppers, chillies(with seeds), ginger and garlic into a food processor, then whiz until finely chopped. Scrape into a heavy-bottomed pan with tomatoes, sugar and vinegar, then bring everything to the boil. Skim off any scum that comes to the surface, turn the heat down to a simmer and cook for 50 minutes, stirring occasionally.
2. Once jam becomes sticky, continue cooking for 10 to 15 minutes, stirring frequently so it doesn't catch and burn, it should look like thick, bubbling lava. Cool slightly, transfer to sterilised jars, then leave to cool completely. Keeps for 3 months in a cool, dark cupboard - refrigerate once opened.
A savoury Condiment for grilled or cold meats.
Ingredients.
8 red peppers, deseeded and roughly chopped
10 red chillies, roughly chopped
Finger-size piece of fresh root ginger, peeled and roughly chopped
8 garlic cloves, peeled
400g can cherry tomatoes
750g/1lb 10ozs golden castor sugar
250ml/9flozs red wine vinegar
Method
1. Tip peppers, chillies(with seeds), ginger and garlic into a food processor, then whiz until finely chopped. Scrape into a heavy-bottomed pan with tomatoes, sugar and vinegar, then bring everything to the boil. Skim off any scum that comes to the surface, turn the heat down to a simmer and cook for 50 minutes, stirring occasionally.
2. Once jam becomes sticky, continue cooking for 10 to 15 minutes, stirring frequently so it doesn't catch and burn, it should look like thick, bubbling lava. Cool slightly, transfer to sterilised jars, then leave to cool completely. Keeps for 3 months in a cool, dark cupboard - refrigerate once opened.
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