Got any Chili preserve recipies?

[Biscombe]

Hi all, got a glut of chili's and need tried and tested recipies for them so I can keep in the larder! can you help??

[pskipper]

Chillies dry really well, I've got over 100 dried chillies from last year,

Mrsflibble posted this link in another topic,
recipe for sweet chilli sauce
http://foodandthoughts.blogspot.com/200 ... -evah.html

[mybarnconversion]

Chilli oil & vinegar are very worthwhile, dry the chillies first though to avoid mould.

[possum]

chillie vodka, had it once in Edinburgh - potent stuff!

[contadino]

Peperoncino Cotto and Crudo are fantastic. Maybe I'll be able to tickle La Contadina into posting up a recipe.

[Stonehead]

Chilli and redcurrant jam. I have a recipe scribbled down somewhere, but in the absence of that I think HFW published a recipe for it.

Chilli and tomato jam is very addictive. A NZ chef by the name of Peter Gordon has a superb recipe for making it. I just googled and it's on the web - chilli and tomato jam.

There are scores of recipes for pickling chillies. Some are very straightforward (chillies, vinegar, salt) while others have complex combinations of herbs and spices.

But the really lethal chilli recipe I have is for chilli sauce.

Ingredients
15 chillies - roughly chopped, including seeds, membranes and skins (habaneros or Scotch Bonnet would be my choice)
1 ripe mango - peeled, pitted and mashed
125ml smooth, prepared mustard (I prefer Dijon, while English is for the nutters)
250g light brown sugar
250ml distilled vinegar
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp dried oregano
1 tsp cayenne pepper
2 cloves garlic, crushed
1 tbsp crushed white peppercorns
1 tsp salt

Combine all the ingredients in a large, heavy, non-reactive pan and simmer for 15-20 minutes until the sauce thickens but still pours easily. Push through a fine sieve, then bottle in sterilised jars.

WARNING: Use in moderation. This will blow your socks off!!

[Biscombe]

Thanks folks! Lots of ideas there!!

[Wombat]

I make firestarter paste by cooking up chillies and them putting them through a fruit press squeezer thingo!

Nev

[Biscombe]

How do you preserve this nev?

[contadina]

Here's one from southern Italy called Peperoncino cotto. It's keeps for a couple of years and is fab on bread, cheese, meat etc.

Peperoncino Cotto
Cut chillies into tiny pieces (take out seeds first - you could keep them in if you're hard enough, but I'm not sure if this will affect preserving qualities). Cover in salt and then squeeze/wring by the hand-full to get rid of liquid in the chillies.

Place wrung chillies in a pan of olive oil and boil slowly until soft. Leave to cool. Once cool place chillies in a jar and cover with fresh olive oil.

I'm making a batch tomorrow and I'm really excited as I finished the last lot yonks ago - it's really yum and packs quite a kick.

[Wombat]

How do you preserve this nev?

I cook the chillies up with a bit of vinegar..........nothing seems to touch them!

Nev

[kimmysmum]

I have lots of homegrown homedried chillies. I make chilli powder out of them with a coffee bean grinder and sprinkle it in my Bolognase or anything I want a bit of extra spice in. It keeps for ages also you can make ordinary pesto and add chilli to give it a kick.
They are very decorative when you see them all strung up in the window drying so I guess they are good for home decoratingLOL and the give off a lovely smell.

[Cheezy]

I once made Chillie and Sloe wine, the recipe is from my Gran's 1950's WI wine and jam book!. It say's you can use other capsicums instead, but I went for the chillies. It came out a little sweet and pink!, and had a ginger beer kind of back of the throat bite, but was really quite OK. Which for my home brew is a sucess

[possum]

ooh that sounds very interesting, I don't suppose you could fish out the recepe for that wine?

[Cheezy]

ooh that sounds very interesting, I don't suppose you could fish out the recepe for that wine?

Will try to remember when I get home tonite