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Chilli recipe ?!
Hi all,
My chilli plants are starting to bear some nice fruit, and by the looks of the number of buds, I'll be getting lots!! As a result, I'm looking for ways in which to preserve them for later use - one of which is to make a hot sause of the type you get in the supermarket - peri peri for example. Anyway, I've found one good looking recipe (http://olliver.family.gen.nz/chilli_sauce.htm) but can anyone recommend any others ?? One small drawback to the question - I dont know what kind of chillis I have !! One plant looks like birdseye, and the other looks like it will bear larger rounder fruit - maybe habanero (!!!) Any suggestions much appreciated. |
Chilli recipe ?!
In article , "NC" writes: | Hi all, | My chilli plants are starting to bear some nice fruit, and by the looks of | the number of buds, I'll be getting lots!! | As a result, I'm looking for ways in which to preserve them for later use - | one of which is to make a hot sause of the type you get in the supermarket - | peri peri for example. | Anyway, I've found one good looking recipe | (http://olliver.family.gen.nz/chilli_sauce.htm) but can anyone recommend any | others ?? Take an old, clean Worcester sauce bottle, fill it loosely with half-dried chillis (hot ones, of course) and top up with some dry, sherry-like substance. "English Sherry - fino style" will do if you can still get it :-) | One small drawback to the question - I dont know what kind of chillis I have | !! One plant looks like birdseye, and the other looks like it will bear | larger rounder fruit - maybe habanero (!!!) Habaneros are Scotch Bonnets, and are very crinkled. They also are hard to get to fruit well here. I don't like even the imported ones that much, as they don't have much of a flavour - I prefer Thai Dragon or a bird's eye. You could try munching one of each of yours to see what they are like :-) Regards, Nick Maclaren. |
Chilli recipe ?!
NC wrote:
Hi all, My chilli plants are starting to bear some nice fruit, and by the looks of the number of buds, I'll be getting lots!! As a result, I'm looking for ways in which to preserve them for later use - one of which is to make a hot sause of the type you get in the supermarket - peri peri for example. Anyway, I've found one good looking recipe (http://olliver.family.gen.nz/chilli_sauce.htm) but can anyone recommend any others ?? One small drawback to the question - I dont know what kind of chillis I have !! One plant looks like birdseye, and the other looks like it will bear larger rounder fruit - maybe habanero (!!!) Any suggestions much appreciated. Chilli vodka. Fill a bottle about a quarter to a fifth full of chillies, and pour in vodka. Leave for a few months. Enjoy. Chilli oil. Do the same thing but with olive oil. Very nice drizzled on pizza. |
Chilli recipe ?!
The vodka is very tempting - I've got a litre of absolute in the freezer
thats waiting to be drunk.... would make it a little more 'interesting' !! I've done the chilli oil with bought dried birdseye chillis. I used corn oil however, and its very nice. Olive oil is next on the list ! "bigboard" wrote in message ... NC wrote: Hi all, My chilli plants are starting to bear some nice fruit, and by the looks of the number of buds, I'll be getting lots!! As a result, I'm looking for ways in which to preserve them for later use - one of which is to make a hot sause of the type you get in the supermarket - peri peri for example. Anyway, I've found one good looking recipe (http://olliver.family.gen.nz/chilli_sauce.htm) but can anyone recommend any others ?? One small drawback to the question - I dont know what kind of chillis I have !! One plant looks like birdseye, and the other looks like it will bear larger rounder fruit - maybe habanero (!!!) Any suggestions much appreciated. Chilli vodka. Fill a bottle about a quarter to a fifth full of chillies, and pour in vodka. Leave for a few months. Enjoy. Chilli oil. Do the same thing but with olive oil. Very nice drizzled on pizza. |
Chilli recipe ?!
You could try munching one of each of yours to see what they are like :-) hmm, yeh, I'll give that a try ! Regards, Nick Maclaren. |
Chilli recipe ?!
NC wrote:
Hi all, My chilli plants are starting to bear some nice fruit, and by the looks of the number of buds, I'll be getting lots!! As a result, I'm looking for ways in which to preserve them for later use - one of which is to make a hot sause of the type you get in the supermarket - peri peri for example. Anyway, I've found one good looking recipe (http://olliver.family.gen.nz/chilli_sauce.htm) but can anyone recommend any others ?? One small drawback to the question - I dont know what kind of chillis I have !! One plant looks like birdseye, and the other looks like it will bear larger rounder fruit - maybe habanero (!!!) Any suggestions much appreciated. I freeze my Thai Dragons and Habaneros and slice them into stir fries etc. Keeps the whole year and they are like fresh that way. Robin |
Chilli recipe ?!
hmm- good idea. Do you just wack them straight in the freezer or do you have
to do anything to them first (dry out etc) ?? "Comcast Giganews" wrote in message ... NC wrote: Hi all, My chilli plants are starting to bear some nice fruit, and by the looks of the number of buds, I'll be getting lots!! As a result, I'm looking for ways in which to preserve them for later use - one of which is to make a hot sause of the type you get in the supermarket - peri peri for example. Anyway, I've found one good looking recipe (http://olliver.family.gen.nz/chilli_sauce.htm) but can anyone recommend any others ?? One small drawback to the question - I dont know what kind of chillis I have !! One plant looks like birdseye, and the other looks like it will bear larger rounder fruit - maybe habanero (!!!) Any suggestions much appreciated. I freeze my Thai Dragons and Habaneros and slice them into stir fries etc. Keeps the whole year and they are like fresh that way. Robin |
Chilli recipe ?!
NC wrote:
Hi all, My chilli plants are starting to bear some nice fruit, and by the looks of the number of buds, I'll be getting lots!! As a result, I'm looking for ways in which to preserve them for later use - one of which is to make a hot sause of the type you get in the supermarket - peri peri for example. Anyway, I've found one good looking recipe (http://olliver.family.gen.nz/chilli_sauce.htm) but can anyone recommend any others ?? One small drawback to the question - I dont know what kind of chillis I have !! One plant looks like birdseye, and the other looks like it will bear larger rounder fruit - maybe habanero (!!!) Any suggestions much appreciated. Believe it or not, lime and chilli marmalade is truly fantastic! I've always used habaneros for it, but I'm sure it would work with any hot chilli. Thes. |
Chilli recipe ?!
NC wrote:
hmm- good idea. Do you just wack them straight in the freezer or do you have to do anything to them first (dry out etc) ?? Just put them in a zip lock bag then straight to the freezer. When you need them just cut up while frozen and put straight into the recipe. I also put a whole Thai Dragon in home made lentil soup to give it a little zing. Robin "Comcast Giganews" wrote in message ... NC wrote: Hi all, My chilli plants are starting to bear some nice fruit, and by the looks of the number of buds, I'll be getting lots!! As a result, I'm looking for ways in which to preserve them for later use - one of which is to make a hot sause of the type you get in the supermarket - peri peri for example. Anyway, I've found one good looking recipe (http://olliver.family.gen.nz/chilli_sauce.htm) but can anyone recommend any others ?? One small drawback to the question - I dont know what kind of chillis I have !! One plant looks like birdseye, and the other looks like it will bear larger rounder fruit - maybe habanero (!!!) Any suggestions much appreciated. I freeze my Thai Dragons and Habaneros and slice them into stir fries etc. Keeps the whole year and they are like fresh that way. Robin |
Chilli recipe ?!
bigboard wrote:
Chilli vodka. Fill a bottle about a quarter to a fifth full of chillies, and pour in vodka. Leave for a few months. Enjoy. Chilli oil. Do the same thing but with olive oil. Very nice drizzled on pizza. Chilies in vodka are quite safe. However, fresh chilies in oil are definitely not safe, they provide the perfect conditions for the development of botulism toxin. Check out http://www.ext.colostate.edu/pubs/foodnut/09340.html Ross |
Chilli recipe ?!
Never killed me and my Dads been doing it all my life...
In fact, a similar recipie is in the Jamie Oliver cook book. Charlie. "Ross Reid" wrote in message s.com... bigboard wrote: Chilli vodka. Fill a bottle about a quarter to a fifth full of chillies, and pour in vodka. Leave for a few months. Enjoy. Chilli oil. Do the same thing but with olive oil. Very nice drizzled on pizza. Chilies in vodka are quite safe. However, fresh chilies in oil are definitely not safe, they provide the perfect conditions for the development of botulism toxin. Check out http://www.ext.colostate.edu/pubs/foodnut/09340.html Ross |
Chilli recipe ?!
I tried it with fresh chillis and the went moldy and horrible - also tried
it with other fresh ingedients such as thyme etc with the same results. Using dried chillis, however, has worked perfectly - just have to make sure the window is open when I throw it in the pan ! "Charlie" wrote in message ... Never killed me and my Dads been doing it all my life... In fact, a similar recipie is in the Jamie Oliver cook book. Charlie. "Ross Reid" wrote in message s.com... bigboard wrote: Chilli vodka. Fill a bottle about a quarter to a fifth full of chillies, and pour in vodka. Leave for a few months. Enjoy. Chilli oil. Do the same thing but with olive oil. Very nice drizzled on pizza. Chilies in vodka are quite safe. However, fresh chilies in oil are definitely not safe, they provide the perfect conditions for the development of botulism toxin. Check out http://www.ext.colostate.edu/pubs/foodnut/09340.html Ross |
Chilli recipe ?!
I think he roasts them for a little while first. I made fresh chili oil
about 2 months ago and have been using it. It hasn't gone mouldy this time and never has before! I just buy a brand new bottle of oil and stuff chili's into it! Charlie. "NC" wrote in message ... I tried it with fresh chillis and the went moldy and horrible - also tried it with other fresh ingedients such as thyme etc with the same results. Using dried chillis, however, has worked perfectly - just have to make sure the window is open when I throw it in the pan ! "Charlie" wrote in message ... Never killed me and my Dads been doing it all my life... In fact, a similar recipie is in the Jamie Oliver cook book. Charlie. "Ross Reid" wrote in message s.com... bigboard wrote: Chilli vodka. Fill a bottle about a quarter to a fifth full of chillies, and pour in vodka. Leave for a few months. Enjoy. Chilli oil. Do the same thing but with olive oil. Very nice drizzled on pizza. Chilies in vodka are quite safe. However, fresh chilies in oil are definitely not safe, they provide the perfect conditions for the development of botulism toxin. Check out http://www.ext.colostate.edu/pubs/foodnut/09340.html Ross |
Chilli recipe ?!
Believe it or not, lime and chilli marmalade is truly fantastic! I've always used habaneros for it, but I'm sure it would work with any hot chilli. Thes. Also Chilli chutney (make it with tomatoes and petters then add as many chilis as you can take. Fab with a fried egg sarnie. Sal |
Chilli recipe ?!
The message from "Charlie" contains these words: I think he roasts them for a little while first. I made fresh chili oil about 2 months ago and have been using it. It hasn't gone mouldy this time and never has before! I just buy a brand new bottle of oil and stuff chili's into it! Charlie. "NC" wrote in message ... I tried it with fresh chillis and the went moldy and horrible - also tried it with other fresh ingedients such as thyme etc with the same results. Using dried chillis, however, has worked perfectly - just have to make sure the window is open when I throw it in the pan ! "Charlie" wrote in message ... Never killed me and my Dads been doing it all my life... In fact, a similar recipie is in the Jamie Oliver cook book. Charlie. "Ross Reid" wrote in message s.com... bigboard wrote: Chilli vodka. Fill a bottle about a quarter to a fifth full of chillies, and pour in vodka. Leave for a few months. Enjoy. Chilli oil. Do the same thing but with olive oil. Very nice drizzled on pizza. Chilies in vodka are quite safe. However, fresh chilies in oil are definitely not safe, they provide the perfect conditions for the development of botulism toxin. Check out http://www.ext.colostate.edu/pubs/foodnut/09340.html Ross I've quoted your post in full, Charlie; now imagine you are someone who has just downloaded it in today's posts. Could they make head or tail of what you're on about, or who said what? For everyone's sake, it would be a courtesy to edit and reply in the accepted usenet way. That you have avoided botulism reminds me of the window cleaner who fell off the cradle at the 30th floor and as he passed the 20th floor, called out to his mate " Don't worry, I'm okay so far". Janet |
Chilli recipe ?!
Robin wrote in message ... NC wrote: hmm- good idea. Do you just wack them straight in the freezer or do you have to do anything to them first (dry out etc) ?? Just put them in a zip lock bag then straight to the freezer. When you need them just cut up while frozen and put straight into the recipe. I also put a whole Thai Dragon in home made lentil soup to give it a little zing. Best to open freeze them, that's loose on a tray, first before bagging them up. Then you can just take out how many you want for each recipe instead of the whole lot being frozen into one solid mass. They really do freeze well. -- Bob www.pooleygreengrowers.org.uk/ about an Allotment site in Runnymede fighting for it's existence. |
Chilli recipe ?!
"Charlie" wrote:
Never killed me and my Dads been doing it all my life... In fact, a similar recipie is in the Jamie Oliver cook book. Charlie. Yep, There's always someone who jumps in and says they've (their dad, their grandma, their mother's old maiden aunt, etc.) been doing it all their life and it hasn't killed them. If you want to use unsafe methods, go for it, just don't foist it on some poor unknowing soul. Ross. |
Chilli recipe ?!
Nick Maclaren wrote:
In article , "NC" writes: | Hi all, | My chilli plants are starting to bear some nice fruit, and by the looks of | the number of buds, I'll be getting lots!! | As a result, I'm looking for ways in which to preserve them for later use - | one of which is to make a hot sause of the type you get in the supermarket - | peri peri for example. | Anyway, I've found one good looking recipe | (http://olliver.family.gen.nz/chilli_sauce.htm) but can anyone recommend any | others ?? Take an old, clean Worcester sauce bottle, fill it loosely with half-dried chillis (hot ones, of course) and top up with some dry, sherry-like substance. "English Sherry - fino style" will do if you can still get it :-) I've made some interesting hot sauce using Chinese cooking wine (rice wine, quite salty, about 21% alcohol) and chopped habanero peppers. Nicely different than vinegary sauces. Best regards, Bob |
Chilli recipe ?!
Actually, I replied directly above the previous poster in a thread of top
posting. If you have a problem with the way I post to Usenet please skip over my posts. As for avoiding it, I just asked my friends Father who is a chef, Italien in origin. He's also been doing this since he was young and living in italy and says that not him of anyone he knows has been killed by drinking chile (or any other type of infused) oil. That's the word on it from a Chef, but obviously if you live your life by the white men then don't try it. Charlie. "Janet Baraclough" wrote in message ... I've quoted your post in full, Charlie; now imagine you are someone who has just downloaded it in today's posts. Could they make head or tail of what you're on about, or who said what? For everyone's sake, it would be a courtesy to edit and reply in the accepted usenet way. That you have avoided botulism reminds me of the window cleaner who fell off the cradle at the 30th floor and as he passed the 20th floor, called out to his mate " Don't worry, I'm okay so far". Janet |
Chilli recipe ?!
"NC" wrote in message
... Hi all, My chilli plants are starting to bear some nice fruit, and by the looks of the number of buds, I'll be getting lots!! As a result, I'm looking for ways in which to preserve them for later use - one of which is to make a hot sause of the type you get in the supermarket - peri peri for example. Anyway, I've found one good looking recipe (http://olliver.family.gen.nz/chilli_sauce.htm) but can anyone recommend any others ?? One small drawback to the question - I dont know what kind of chillis I have !! One plant looks like birdseye, and the other looks like it will bear larger rounder fruit - maybe habanero (!!!) Any suggestions much appreciated. Can they be dried, 'spose to improve their flavour/strength and after all it's pretty much what the mexicans do isnt' it ? Duncan |
Chilli recipe ?!
On Wed, 4 Jun 2003 09:12:46 +0100, Druss wrote:
"NC" wrote in message ... Hi all, My chilli plants are starting to bear some nice fruit, and by the looks of the number of buds, I'll be getting lots!! As a result, I'm looking for ways in which to preserve them for later use - one of which is to make a hot sause of the type you get in the supermarket - peri peri for example. Anyway, I've found one good looking recipe (http://olliver.family.gen.nz/chilli_sauce.htm) but can anyone recommend any others ?? One small drawback to the question - I dont know what kind of chillis I have !! One plant looks like birdseye, and the other looks like it will bear larger rounder fruit - maybe habanero (!!!) Any suggestions much appreciated. Can they be dried, 'spose to improve their flavour/strength and after all it's pretty much what the mexicans do isnt' it ? Duncan Chillies dry very well. You can either sun dry them (in the UK? not a chance), or *sowly* in a warm oven or a microwave on low. Beware - they'll produce a cloud of pungent chilli-vapour in your kitchen that probably contravenes most international strategic arms limitation treaties. I also freeze a lot, they go soggy when thawed, like paprika does, but they can be cut reasonably eaisily while still frozen, then bunged in the pan. You can pickle them, I find a slightly sweet pickling solution to be perfect for most types, especialy Jalapeno,something like the sweet pickled-onion liquid would do for a start. Just slit them and make sure they're not bad inside, and to allow the solution to get everywhere. Do wash the chillies carefully and only pickle the perfect ones. Tim. |
Chilli recipe ?!
pickling is a great option that I've already been doing for ages with bought
chillis - good old Jammie Oliver's recipe ! I think I'll def go for the freezing option this time round too. "Tim" wrote in message news:oprp8im1ubwxhha1@localhost... On Wed, 4 Jun 2003 09:12:46 +0100, Druss wrote: "NC" wrote in message ... Hi all, My chilli plants are starting to bear some nice fruit, and by the looks of the number of buds, I'll be getting lots!! As a result, I'm looking for ways in which to preserve them for later use - one of which is to make a hot sause of the type you get in the supermarket - peri peri for example. Anyway, I've found one good looking recipe (http://olliver.family.gen.nz/chilli_sauce.htm) but can anyone recommend any others ?? One small drawback to the question - I dont know what kind of chillis I have !! One plant looks like birdseye, and the other looks like it will bear larger rounder fruit - maybe habanero (!!!) Any suggestions much appreciated. Can they be dried, 'spose to improve their flavour/strength and after all it's pretty much what the mexicans do isnt' it ? Duncan Chillies dry very well. You can either sun dry them (in the UK? not a chance), or *sowly* in a warm oven or a microwave on low. Beware - they'll produce a cloud of pungent chilli-vapour in your kitchen that probably contravenes most international strategic arms limitation treaties. I also freeze a lot, they go soggy when thawed, like paprika does, but they can be cut reasonably eaisily while still frozen, then bunged in the pan. You can pickle them, I find a slightly sweet pickling solution to be perfect for most types, especialy Jalapeno,something like the sweet pickled-onion liquid would do for a start. Just slit them and make sure they're not bad inside, and to allow the solution to get everywhere. Do wash the chillies carefully and only pickle the perfect ones. Tim. |
Chilli recipe ?!
[quotage rearranged]
"Janet Baraclough" wrote in message ... I've quoted your post in full, Charlie; now imagine you are someone who has just downloaded it in today's posts. Could they make head or tail of what you're on about, or who said what? For everyone's sake, it would be a courtesy to edit and reply in the accepted usenet way. That you have avoided botulism reminds me of the window cleaner who fell off the cradle at the 30th floor and as he passed the 20th floor, called out to his mate " Don't worry, I'm okay so far". On Wed, 4 Jun 2003 07:54:30 +0100, Charlie wrote: Actually, I replied directly above the previous poster in a thread of top posting. If you have a problem with the way I post to Usenet please skip over my posts. As for avoiding it, I just asked my friends Father who is a chef, Italien in origin. He's also been doing this since he was young and living in italy and says that not him of anyone he knows has been killed by drinking chile (or any other type of infused) oil. That's the word on it from a Chef, but obviously if you live your life by the white men then don't try it. Oil-preserved chili is probably safe as long as air can get at it. Botulin bacteria only grow, afaik, under anaerobic conditions. Serious danger arises when you make an oil-based preserve or infusion in oil and process it in a hot water bath like you do jam. Boiling water isn't hot enough: you need a *real* canner, just as you do for meat, fish, and some vegetables. But even when properly processed, there's some risk of botulism with oil-preserved foods. There were several cases in Vancouver BC some years ago, traced to commercial garlic-in-oil used in a restaurant. IIRC, the stuff was fine until opened; *then* it went toxic. I'm not sure it the key to the puzzle was "stored at room temperature after opening" or "lid put back on too tightly", but please don't think that there is no risk. -- Rodger Whitlock Victoria, British Columbia, Canada |
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