The Conservative Cave
Interests => All Things Edible (and how to prepare them) => Topic started by: bijou on August 27, 2008, 02:57:22 PM
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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.
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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.
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salt, vinegar and cayenne................a pot and some heat.................
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Thanks for those.
CH - what sort of vinegar is best?
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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 I constantly add too and remove from the jars so they never really get out of date.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.
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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 I constantly add too and remove from the jars so they never really get out of date.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.
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Wear gloves and wash your hands often.
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Thanks for those.
CH - what sort of vinegar is best?
Apple Cider
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Thanks for those.
CH - what sort of vinegar is best?
Apple Cider
Thanks Crazy Horse. I shall definitely give that one a go.
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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.
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Must...move back...to New Mexico...Hatch...Cruces...yum.
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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.
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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.
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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.