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jalapeno peppers

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default Re: jalapeno peppers

Post by Lottie 4th September 2010, 11:19 am

Any info is still info, CW Very Happy choice is in whether to act on it or not, so thank you Wink

I clicked, saw several words longer than 3 syllables to decided ignorance was bliss... Laughing

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Post by AngelinaJellyBeana 4th September 2010, 11:57 am

I'm going to make some whole candied chillies and candied chilli threads for use on cakes & truffles using red chillies

for whole chillies:
450g sugar
20 fresh long red chillies

Put sugar & 600mls water in large pan, bring to boil for 1 minute. Pierce each chilli near the stalk end and add to syrup. Bring to the boil, turn down heat then simmer for 45 mins. Turn off the heat and leave to soak in syrup for 24 hours. Lift out of the syrup with a fork, drain and lay on non-stick baking parchment until dry. Store in airtight container for up to 1 month.

for chilli threads:
250g sugar
3 large red chillies, de-seeded and shredded
method the same as above but 300mls water and simmer for 25 minutes
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Post by Chilli-head 4th September 2010, 9:25 pm

Lottie wrote:
I noticed a Chilli Nursery on the way to Norwich skating last week, I must pop in and try some more, I do believe I have a new obssession.... Cool

Welcome Lottie, to the wonderful world of capsaicin dependence ...

I hope that Chantal of Kitchen Garden magazine forum will not mind me sharing her recipe for Chilli Jam here, it is too good not to be shared ....

Chantal wrote:
4oz chilli peppers – as hot or as mild as you wish.
6oz sweet peppers – or if you want it REALLY hot use more chillies.
If you want it to look pretty use different coloured chillies and peppers.
2 ½ lb jam sugar
24 fl oz of cider vinegar

1. De-seed chillies and peppers and chop asfinely as possible (they must be suspended in the set jelly. Lay on kitchen roll to soak up any juice.

It’s important that ALL seeds are removed as they will float on the top of the jam and look very unattractive if they get into the jars.

2. Dissolve the sugar in the cider vinegar and add the chillies and peppers. Bring to a rolling boil.

3. Remove the pan from the heat and allow to cool for 20 minutes stirring occasionally.

4. Let cool, stirring occasionally, until chillies and peppers are suspended in jelly. This will be at least 30 minutes, maybe more.

5. Ladle into sterilised jars. This makes 7 x 8oz jars.

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Post by Compostwoman 4th September 2010, 11:08 pm

Have a glut. That sounds really good!

Guess what I will be making on Mon!
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Post by Lottie 5th September 2010, 11:01 am

[quote="Chilli-head
Welcome Lottie, to the wonderful world of capsaicin dependence ...

[/quote]

Why thank you... Laughing


OOOOOOOOOOOooooooooooooo Jelly, Thank you for the candied recipe, Ol will go bananas over them, I shall sneakily make some for his Christmas pressie.. shhhhhhhhhhh don't tell... Wink

And the jam, Chilli head, fantastic.. I'm gonna make a recipe book, just for chillis.... Very Happy

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Post by AngelinaJellyBeana 5th September 2010, 4:58 pm

Lottie, I got (another Embarassed) cook book the other day from the Book People (only £4) it's all chocolate recipes and the chilli threads were for decoration on top of chilli choc truffles. There is also a recipe for a Devil's Food cake and the whole candied chillies are used like little Devil's horns all round the cake for decoration Twisted Evil

I'll post the truffle recipe if you like


Anyway, on a side note but chilli related, I wanted to get some chilli powder ready to make my chocs and both Te$co own and $chwartz chilli powders contain garlic, cumin AND salt!!!! Why??? when I want just pure chilli powder?????????
So hopped on the bus down to the Asian shops and got a bag of pure chilli powder for less than one of the jars from Te$co!
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Post by Lottie 5th September 2010, 5:23 pm

Yes yesssssssssssssssssss yesssssssssssss pleaseeeeeeeeeeeeeeeeeee to recipe!!!! Very Happy Wink

Blinkin salt is shoved everywhere... Rolling Eyes we grind our own too, Jelly.. lovely stuff Very Happy

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Post by AngelinaJellyBeana 5th September 2010, 5:43 pm

I do usually grind up my own dried chillies but this recipe needed powder. Maybe a bit more grinding and sieving is the answer.

anyway....guess what?? I've just taken my threads out of the syrup and wondered what I could do with it and low and behold it just so happens I have a bottle of vodka in the fridge.....chilli sugar syrup topped with with some chilled vodka and woooohoooooooooo dribble

Will post truffle recipe in recipe section


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Post by Chilli-head 5th September 2010, 8:51 pm

Lottie wrote:
I'm gonna make a recipe book, just for chillis.... Very Happy

There are already a goodly few out there ... My favourites are "Cooking with Chillies" by Meg Jump, and "The Habanero Cookbook" by Dave DeWitt and Nancy Gerlach. The latter features an astounding recipe for Carrot, apricot and habanero soup. Once the rather generous quantities of Habanero have been cooked and blended into a smooth soup, every last bit of heat available from the chillies hits the mouth immediately. Mrs C-H could not eat hers, so I had a double helping - cue attack of hiccups !
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Post by Lottie 6th September 2010, 1:49 pm

Laughing

Thanks Chilli-head, I shall wing my way to amazon seconds

Do you have a fav chilli? I wanna try loads more next season Very Happy

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Post by Chilli-head 6th September 2010, 4:25 pm

Lottie wrote:
Do you have a fav chilli? I wanna try loads more next season Very Happy

Do I have a favourite chilli ? I've yet to find a bad one ! For the time being spicy food is a bit limited by having to stay within the limits of not yet fully trained 7 year old taste buds for most meals; but the ones I grow every year are:

Hungarian Wax - I love them stuffed with halloumi and barbequeued.
Rocoto - nice heat, whilst still fleshy, good for salsas to give a boost to milder family meals. Probably a strong candidate for favourite status !
Ancho poblano, Mulato - almost necessary for Mexican cookery, and mild enough for family compatible taco fillings, mole, etc. Dry well if threaded on a string and hung over a rdiator/stove.

This year I'm also growing "Prarie fire", which produces umpteen tiny atomic-grade chillies like thai birds eye.

I'm saving seed, and hoping that a chilli seed swap could be on the cards this year Question Very Happy
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Post by Lottie 6th September 2010, 7:41 pm

Laughing

That sounds like a very.. very..... very cunning plan! Very Happy

Thanks for that list, gives me a great starting point, I shall attempt chilli seed extraction.. Shocked I'm presuming it's the same as any old seed save? I tend to save toms etc on kitchen towel, will this do the job?

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Post by Chilli-head 8th September 2010, 10:21 am

Yes, I just empty out the seeds onto kitchen roll, write the variety onto the corner of the sheet, and leave to dry. I have to say that self-saved seed like this seem to usually emerge better than the ones I buy; I guess because they are fresher ?
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Post by Lottie 8th September 2010, 11:53 am

.. or.. in my world... Laughing cos they feel loved, needed and aprreciated.... and fresher... Wink

Some of my jalapenoes are going red.... should I yank them off? Or will they be even hotter if left? Twisted Evil

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