This year's effort - 1st batch: about 4.5 litres of sticky, sweet, chilli jam: just made and can't wait to taste it...
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Preserving Chillis
- Thread starter Mike313
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As many different varieties as possible! We tend to like ones that aren't ridiculously hot and try different ones each year.
Apache is one I like, easy to grow, small plant that produces loads of small read chillies. Something a bit less common is Lemon Drop, bright yellow chillies which do seem to have a slight lemony taste and pleasantly hot.
Apache is one I like, easy to grow, small plant that produces loads of small read chillies. Something a bit less common is Lemon Drop, bright yellow chillies which do seem to have a slight lemony taste and pleasantly hot.
Serano. Poblano. Jalapeño. Thai red and green. And Bhut Jolokia.
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jalapeños , scotch bonnets , Ancho , Fatalii yellow , Hot lemon , Numex big jim , Numex Las Cruces Cayenne.
I might try smoke drying these http://www.nickys-nursery.co.uk/gar...rika/peppers-chilli-numex-garnet-10-seeds/all next year to try and make my own smoked paprika as its hard to find a good brand in the shops !
This year's effort - 1st batch: about 4.5 litres of sticky, sweet, chilli jam: just made and can't wait to taste it...
Aside from the other uses mentioned already, you might try using this as a dip for corn chips, ruffled potato crisps, celery sticks, etc. It's extremely good when you put a layer of softened cream cheese into a bowl, then top with a layer of pepper jelly. Dip through both layers.
Today's Apache chilli harvest )and a few home grown chillis (tomatoes shown in another thread)
Chillis by British Red, on Flickr
In the pan with home grown garlic, tomatoes and some Nam Pla, sugar and vinegar.
Chilli sauce in large pan by British Red, on Flickr
Cooking off
IMG_Boiling down by British Red, on Flickr
and in the jar as Thai sweet chilli sauce
Thai sweet chilli sauce by British Red, on Flickr
I'll do another batch before the harvest is over
Chillis by British Red, on FlickrIn the pan with home grown garlic, tomatoes and some Nam Pla, sugar and vinegar.
Chilli sauce in large pan by British Red, on FlickrCooking off
IMG_Boiling down by British Red, on Flickrand in the jar as Thai sweet chilli sauce
Thai sweet chilli sauce by British Red, on FlickrI'll do another batch before the harvest is over
Just did a batch of this and it tastes great. Thanks for the link to your recipe.
I will put it away for a few weeks before using mature for a while. I guess it will improve a bit with some ageing, like a chutney?
To be honest its pretty good from the get go - it doesn't get worse but I'm not sure it improves
This year's effort - 1st batch: about 4.5 litres of sticky, sweet, chilli jam: just made and can't wait to taste it...
Could I request an exact recipe please Kerne? I have hundreds of chillis to use up (literally)
Thanks - Red
Hi, - "exact" is relative
As I just kind of wing it. I used to de-seed the chillis but now I just chuck them into the food processor as I like the extra fire the seeds give. I cut up a load of onions to bulk it out then boil the chillis and onions in white wine vinegar. When the onions become completely transparent and soft I start adding preserving sugar with added pectin (chilies have next to no pectin, I believe). I test it with the "plate in the freezer" method and keep adding the sugar until I reckon that it's going to be stiff enough. Once it hits this degree of stickiness (as you can see - not very scientific) I decant it into sterilised Kilner jars.Hope this helps!
It does thanks - I make my own pectin so I'll @rse about a bit and see what I come up with. I have a glut of apples and chillis rather than my normal onions so I'll play with those two I think
I go for the really simple option of drying them. Pick them with about half inch of stalk, tie them onto a length of string and hang up to dry. Once dry you can grind them up into chilli flakes (or even further into chilly powder), or just use them from the string. For something that dries so easily and then keeps so well, I don't see the point of using the valuable freezer space.
Julia
Julia
