Chili Ideas

I've got a bumper crop of chili's coming along, Jalapenos, Joes long Bulgarian Carrot, Lemon Drop and loads more. I only had a few plants last year and made some delicious Thai Sweet Chili Sauce, as thats the only preserve sauce recipie I have (Will post if you want it) I was wondering If anyone knows any other good preserve recipies?

 

Hi, there, Biscombe, and welcome to GC.

I've got a Jalapeno Jelly (ie, jam without the solid fruit) recipe. It's fantastic with cream cheese.

I'm in a bit of a muddle at the moment with building works going on, but I'll try to put it up in the Recipe section tomorrow.

Enjoy the forum!

 

On a different note how about chilli vodka stored in the freezer or infusing it in olive oil for a dressing?

TO

 

There's also a wonderful recipe for a Bloody Mary Gaspacho ...

 

I had a (vegan) bar of chilli chocolate recently. It was really good but I learnt the hard way one square at a time!

TO

 

Thanks for the replies folks, like the idea of making Jalapeno Jelly Lady of Leisure !

 

Hi Biscombe, I posted this recipe a while back for swet chilli sauce.
250g Fresh Chilli's, ( I use Red Cayenne)
1tbsp Fresh Ginger, grated.
750ml White Vinigar.
6 Cloves of Garlic.
2-3tsp Salt.
3 Cups of Sugar (reduce if liked)

De seed Chilli's, put Chill's, vinigar in blender and puree.
Place puree and all other ingredients in a heavy bottomed pan and simmer until soft.Allow to cool, put in blender again.Store in bottles or jars.
P.S. When de seeding chilli's wear rubber gloves.
Lovely served with cold meats or use as a dip.

 

Sounds great dalbuie thanks x

 

Here the Thai Chili Sauce I mentioned earlier, very similar to dalbuie's

Thai Sweet Chili Sauce

A versatile sweet and spicy condiment that can be added to Asian stir-fries, used as a dipping sauce or marinade, or as an accompaniment to any type of fritter or barbecued food. This is adapted from a recipe by Charmaine Solomon.

2 ounces fresh red chilies, roughly chopped (remove seeds if less heat is desired)
3/4 cup sugar
1 cup white vinegar
4 ounces sultanas, chopped (white raisins)
1-2 clove garlic, finely chopped
2 teaspoons finely chopped fresh ginger
1/2-1 teaspoon salt (to taste)

1 1/1. Place chilies in a food processor with half the vinegar and process until the chilies are finely chopped.
2. Do not be concerned if the chili seeds remain whole.
3. Combine the chili and vinegar mixture with the remaining vinegar, and all other ingredients, in a small stainless steel saucepan (take care adding the salt- you can always add more later if you wish).
4. Stir over low heat until sugar dissolves, bring to the boil briefly, then reduce temperature to allow the mixture to simmer gently until the chilies and sultanas are soft, about 15 to 20 minutes.
5. When cool, puree until almost smooth.
6. Pour into a suitably sized sterilised bottle and seal.

 

So Vicky, where's this recipe?

 

Well, Freddy, have you just woken up as my last comment was FIVE YEARS AGO. If you would like the recipe I will look it up and post tomorrow as I am just here shutting down now. Boa noite!

 

Hiya Vicky. Well yes, I knew it was FIVE YEARS AGO! Which is why I thought you'd had enough time to sort it I came across it when running a search for something else. It does sound rather nice though BTW, it's just my sense of humour, take no notice:WINK1:

 

Hi Biscombe, while its not a recipe, i freeze alot of mine, and pull them out during our long winters and add to soups, stews and chili.

 

Hi again Freddy.

Here are a couple of recipes, one the boil method and the other microwave.

JALAPENO JELLY
3/4 c ground green peppers
1/4 c ground jalapeno peppers (1/2 c for hotter jelly)
6 c sugar
1 1/2 c apple cider vinegar
1 (6 oz) bottle liquid pectin
Few drops of food colouring (optional)

Mix all ingredients except food colouring and pectin. Bring to a rolling boil. Boil for one minute. Remove from heat and let cool a few minutes. Add a few drops green food colouring and pectin. Mix well. Pour into jars and seal.

JALAPENO JELLY (Microwave)
1 c chopped green bell peppers
2 to 3 jalapeno peppers (seeded and chopped)
2/3 c cider vinegar
3 c granulated sugar
1 bottle (3 oz) liquid fruit pectin
3 drops green or red food colouring

Combine first 3 ingredients in food processor or blender. Process until smooth. Blend in sugar, then remove to 2 quart bowl. Cook on high (600-700 watts) 8 to 10 minutes or until mixture comes to a rolling boil, stirring twice. Stir in pectin and food colouring until thoroughly blended. Pour into half pint jars. Refrigerate, covered, until jelly has developed a good thick consistency, at least 24 hours. Tightly covered and refrigerated, jelly will keep several months. For longer storage, freeze.

 

Hiya Vicky.

I assume that 'c' stands for cup? Also, can't say I've seen liquid pectin over here?