Some like it hot (Read 107393 times)

butters · September 08, 2016, 10:28:35 am

Always used Nigella's Chilli Jam recipe and never had any cause for complaint. Personally I just use ordinary sugar instead of the jam sugar and it works fine without Pectin being added but you have to work at getting it to set a bit more (basically cooking it a bit longer).

sidewinder · September 08, 2016, 01:20:41 pm

Quote from: andy_e on September 08, 2016, 10:13:11 am

Anyone got any good recipes for chilli jam? I have a surplus of basket of fire chillis to use up...

https://www.theguardian.com/lifeandstyle/2010/aug/21/steak-sandwich-recipe-yotam-ottolenghi the recipe within this page here (More of a salsa than a jam) is very nice, don't think I have made a jar that has lasted more than a couple of days!

andy_e · September 14, 2016, 02:10:24 pm

On with nigella's recipe at the moment, looking forward to seeing how it turns out!

butters · September 14, 2016, 09:37:01 pm

Quote from: andy_e on September 14, 2016, 02:10:24 pm

On with nigella's recipe at the moment, looking forward to seeing how it turns out!

And...

andy_e · September 15, 2016, 07:32:33 am

Good. Ish... it smells very vinegary but it tastes very nice! It's very spicy! It also didn't set very well so it's more like a thick sweet chilli sauce.

Bubba · September 15, 2016, 03:12:16 pm

I've just ordered some of these Carolina Reaper thingies, they're meant to be a bit feisty.

Not sure quite what to do with them bar make sweat-inducing curries $:-\$

slackline · September 15, 2016, 03:15:02 pm

Nice, be interested to hear what you think of them.

The obvious thing to do though is to video yourself eating a whole one.

Bubba · September 15, 2016, 03:31:05 pm

Nobody wants to see me in a bra

slackline · September 15, 2016, 04:39:28 pm

I guess the bra could be made optional.

slackline · January 14, 2017, 06:57:20 pm

Chopan M, Littenberg B (2017) The Association of Hot Red Chili Pepper Consumption and Mortality: A Large Population-Based Cohort Study

http://dx.doi.org/10.1371/journal.pone.0169876

andy_e · January 17, 2017, 08:10:50 pm

Try telling those conclusions to my stomach the morning after!

fried · February 12, 2017, 12:07:23 pm

Anyone care to give me a absolute basic chilli sauce recipe. i.e. Chillis, vinegar, sugar in approx quantities + cooking times? I want to start playing around while waiting for this year's crop to arrive. I'll be using scotch bonnets. Thanks.

lagerstarfish · February 12, 2017, 02:32:45 pm

half a tin of chopped tomatoes (use the other half to make a different strength sauce) - real tomatoes would be good (however much half a tin weighs)

equal amounts of sugar and white wine vinegar (by volume), min 1 tablespoon, max 4ish (not too sure about max amount) - depends on whether you want to preserve it or fridge it

probably right for 3 or 4 scotch bonnets without the seeds to start with

whiz it up with electrickery

bring to boil

simmer until thick enough

don't fuck about with garlic, obviously

fried · February 12, 2017, 04:47:40 pm

Cheers! Is it too difficult to get the correct texture or a question of taste using tomatoes?

lagerstarfish · February 12, 2017, 06:34:46 pm

I've only done it once without tomatoes and that was with fairly mild chillis - and I made it too vinegary

not sure why I started with the tomato base originally?

fried · February 12, 2017, 07:30:17 pm

Hopefully I'm going to acquire a Guadaloupian recipe from niece's boyfriend's mum. I'll post it up. It was excellent the bottle she sent me.

andy popp · June 29, 2017, 07:35:10 pm

We've got a good crop of different varieties of chillies coming along in the garden - but have just realised we don't have a clue about how to tell when they are ready to pick? Any handy tips?

Durbs · July 19, 2017, 04:52:18 pm

Unless they're super-hot... eat one?

Most chillies can be eaten anywhere between green and red, though obviously some have a nicer flavour at different colours (or even dried).

Roughly, the redder they are, the sweeter they get - and what you're using them for will also make a difference as to when you pick them.
Pickled chillies are usually green whether for a chilli pickle, or jalepeno-style - i.e. sharp/sour.
Sweeter uses, notably jams and sauces tend to be picked red.

For fresh cooking, I'd personally err towards letting them turn red unless they're finger/birds eye chillies.

Durbs · July 19, 2017, 04:55:55 pm

Related to this thread, came across this YouTube channel "Hot Ones".
Various guests (including some good'uns) eat progressively hotter chilli sauces whilst being interviewed.
What could be pretty corny is saved by a remarkably likeable and knowledgeable host.

https://www.youtube.com/playlist?list=PLAzrgbu8gEMIIK3r4Se1dOZWSZzUSadfZ

Neil deGrasse Tyson, Ricky Gervais, Seth Rogan and Padma Lakshmi are worth watch.

fried · July 21, 2017, 05:21:21 pm

2 years to get here. 15 dorset Nagas rippening nicely on my balcony. I am so happy.

andy_e · July 21, 2017, 05:39:30 pm

2 years from seed? I've got a scotch bonnet on my desk at work, hopefully it won't take to years to produce!

fried · July 21, 2017, 06:05:45 pm

Yup, weather was shit last year. Had a scotch bonnet the year before, got 1 chilli. Divided it up between 6 of us.

Durbs · July 24, 2017, 09:27:28 am

Outdoor grow? That's very slow

I grew 3 Butch Scorpions and ended up with too many to know what to do with in about 6 months...

Got 3 serrano plants on the window sill at work, one of which already has 8 fruit on it from planting in April.

2 years seems odd.

SA Chris · August 09, 2018, 01:42:59 pm

https://awol.junkee.com/aldwych-cafe-spiciest-ice-cream/58061

Why would you?

danm · August 10, 2018, 11:14:24 am

A friend has been making chilli sauces for a few years now, mainly grown in his polytunnel in Sheffield. I'm far from being an expert but I've really liked his Bajan and Heavy Smoker sauces. Not cheap but if you are Peak based and like the idea of minimising your food miles, maybe give them a try: https://khooshotsauce.co.uk/