Chilli harvest

[bijou]

It is coming up to the time when I will be overrun with chillis, this year I have apache, jalapeno and cayenne.

BadCat found me a great recipe for chilli jelly last year which I have now lost in the CU crash so I'd love to get that again. 

I'd also like any suggestions for other ways of using them. Some I will dry and some I'll freeze but recipes for sauces etc would be welcome.

[Flame]

I'd use the jalapenos to make salsa, and i'd dry the cayenne for a powder.  Never had an apache, so I can't say anything about those.

[Crazy Horse]

salt, vinegar and cayenne................a pot and some heat.................

[bijou]

Thanks for those.

CH - what sort of vinegar is best?

[LC EFA]

I grow habenero, inferno and "Asian" chillies. There are two jars for each type of chili. One with cider vinegar and one with peanut oil. I constantly add too and remove from the jars so they never really get out of date. One can use the oil or vinegar as a component or remove the chunks of chili (I remove stems and then half before adding to the oil/vinegar base) and use them in their own right.

[bijou]

I grow habenero, inferno and "Asian" chillies. There are two jars for each type of chili. One with cider vinegar and one with peanut oil. I constantly add too and remove from the jars so they never really get out of date. One can use the oil or vinegar as a component or remove the chunks of chili (I remove stems and then half before adding to the oil/vinegar base) and use them in their own right.

Thanks, I do like chilli oil. Do you heat the oil first? I have read conflicting advice on that.

[Lord Undies]

Wear gloves and wash your hands often. 

[Crazy Horse]

Thanks for those.

CH - what sort of vinegar is best?

Apple Cider

[bijou]

Thanks for those.

CH - what sort of vinegar is best?

Apple Cider

Thanks Crazy Horse.  I shall definitely give that one a go.

[LC EFA]

I grow habenero, inferno and "Asian" chillies. There are two jars for each type of chili. One with cider vinegar and one with peanut oil. I constantly add too and remove from the jars so they never really get out of date. One can use the oil or vinegar as a component or remove the chunks of chili (I remove stems and then half before adding to the oil/vinegar base) and use them in their own right.

Thanks, I do like chilli oil. Do you heat the oil first? I have read conflicting advice on that.

I do heat the oil or vinegar for every new jar I make, usually to gift out to people. The jars in the fridge though just get topped up with liquid and fresh halved and washed chili's periodically.

[NHSparky]

Must...move back...to New Mexico...Hatch...Cruces...yum.

[Crazy Horse]

It is coming up to the time when I will be overrun with chillis, this year I have apache, jalapeno and cayenne.

BadCat found me a great recipe for chilli jelly last year which I have now lost in the CU crash so I'd love to get that again. 

I'd also like any suggestions for other ways of using them. Some I will dry and some I'll freeze but recipes for sauces etc would be welcome.

I've got four cayenne plants going.........................3 peppers over two months. One plant wouldn't even bud.


Well I didn't really think the cheetos would work.......................but you betcha they did. The plant that didn't bud now has 8 peppers and 15 flowers and about 30 buds coming in. the others are about the same.................Oh the sauces to make................maybe even fry (I'm southern afterall) some of em.

[bijou]

I don't remember which one I gave you bijou, but here are some good ones.

http://www.pepperfool.com/recipes/jams_idx.html

If I recall, the one I gave you had apple juice in it.

Thanks BC I'm sure I will find it there.  In the end I used a good quality cloudy organic apple juice half and half with vinegar. It was delicious and I got so many compliments for it. 

[debk]

I buy a habenero peach preserves that's wonderful with pork.

I bet you could dice up the habeneros really small (remove skin and seeds) put in a saucepan with plain peach preserves. Cook for awhile until the peppers have basically dissolved then pour back in the jar and keep refrigerated.

I either serve it on the side, or I melt it down in a saucepan and pour over a seared pork tenderloin and bake until medium rare. Incredible flavor.