Chile applications - Calling all recipes!

[silver hawaiian]

Howdy all

I've been growing hot chiles for a few years now, and I'm quickly realizing that I need to broaden my horizons in re: the application..

This year, I'm growing:

Jalapenos - 2
Yellow Sun - 6
Cayenne - 5
Garanong - 6
Chile de Arbol Purple - 1
Hawaiian sweet hot - 3
Pimento do Barro- 2
Costa Rican red - 2
Kaleidoscope - 2

..Anyway, I'm looking for tried, true, and simple recipes. So far, I've mainly just dried my chiles and used them as spice - soup, chili, pizza, etc..

I'd love to have some recipes for paste, oil, or even seasoning "blends" with other herbs..

Any and all input is appreciated! Thanks guys!

 

[GP73LPC]

great idea for a thread

i'll start. very simple, great party appetizer...

cut some jalapeno's in half, de-seed and de-vein... fill jalapeno half with cream cheese.
cook some bacon about half way in the microwave. wrap a piece of bacon around each jalapeno and stick a toothpick through it. cook on the grill until bacon is done...

for an extra kick, add some cooked sausage to the cream cheese...

for an extra, extra kick, put a thin sliver of habanero on top of the cream cheese before the bacon...

 

[silver hawaiian]

Great idea, .. Will definitely check it out. I've started a couple jalapeno bushes, mostly with the intent to pickle them.

Good start to this thread - hopefully, we'll get a bunch more input!

 

[geopolitical]

I'll smoke a few handfuls of the smaller ones over cherry and then they get ground up in the food processor along with a good quantity of winter savory, thyme & just enough of any vegetable oil I have laying around (safflower, olive, canola, whatever) to make a relatively thick paste. I use this for stuffing trout, salmon & greyling. Roasting the peppers works as well but I'm neglectful and the smoker is more forgiving of 20 extra seconds than the grill.

Smaller wax peppers actually make pretty decent bran pickles, you'll need to set up a pickling bed to do so though. I have zero experience pickling other kinds of peppers this way however.

Larger peppers are great for stuffing. You can fill 'em with ground meat, spices, cheeses, grain, etc and steam/bake 'em. You can do smaller ones as well but I'd stick with things you can squirt out of a pastry bag.

I really am awful about recipes, even the ones I've got written down I rarely stick to for long.

 

[GP73LPC]

how about Jalapeno Jelly...?

Ingredients:

* 3/4 lb jalapeno pepper
* 2 cups cider vinegar, divided
* 6 cups sugar
* 2 (3 ounce) envelopes liquid pectin
* green food coloring (optional)

Change Measurements: US | Metric

Directions:

1. After removing stems and seeds from jalapenos, puree in food processor with 1 cup cider vinegar.
2. Combine puree, additional 1 cup cider vinegar, and sugar in large saucepot. Bring to a boil; boil 10 minutes, stirring constantly.
3. Stir in liquid pectin. Return to a rolling boil and boil hard 1 minute, stirring constantly. Remove from heat.
4. Skim foam, if necessary, and stir in a few drops of food coloring, if desired.
5. Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process 10 minutes in a boiling water canner.


Yield: 5 half-pints

EDIT: I skipped the canning and just poured melted wax on top of each jelly as it started hardening...

 

[silver hawaiian]

about Jalapeno Jelly...?

Ingredients:

* 3/4 lb jalapeno pepper
* 2 cups cider vinegar, divided
* 6 cups sugar
* 2 (3 ounce) envelopes liquid pectin
* green food coloring (optional)

Change Measurements: US | Metric

Directions:

1. After removing stems and seeds from jalapenos, puree in food processor with 1 cup cider vinegar.
2. Combine puree, additional 1 cup cider vinegar, and sugar in large saucepot. Bring to a boil; boil 10 minutes, stirring constantly.
3. Stir in liquid pectin. Return to a rolling boil and boil hard 1 minute, stirring constantly. Remove from heat.
4. Skim foam, if necessary, and stir in a few drops of food coloring, if desired.
5. Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Adjust 2 piece caps. Process 10 minutes in a boiling water canner.


Yield: 5 half-pints

EDIT: I skipped the canning and just poured melted wax on top of each jelly as it started hardening...

Fantastic! Keep 'em comin, all! Thanks so much! +1

 

[supermanlives]

man that jelly sounds good. lots of uses for it . thanks

 

[meddy]

Howdy all

I've been growing hot chiles for a few years now, and I'm quickly realizing that I need to broaden my horizons in re: the application..

This year, I'm growing:

Jalapenos - 2
Yellow Sun - 6
Cayenne - 5
Garanong - 6
Chile de Arbol Purple - 1
Hawaiian sweet hot - 3
Pimento do Barro- 2
Costa Rican red - 2
Kaleidoscope - 2

..Anyway, I'm looking for tried, true, and simple recipes. So far, I've mainly just dried my chiles and used them as spice - soup, chili, pizza, etc..

I'd love to have some recipes for paste, oil, or even seasoning "blends" with other herbs..

Any and all input is appreciated! Thanks guys!

OK...35 BHUT JOLOKIAS...deseed the peppers...use glioves..save seed for planting..6 garlic cloves..10 oz's canola oil..1 oz dried oninon..mix...shake..use 7 drops as flavor in soups..chilli con carnie....do not use more thyan 1/2 oz..or..as i found out...from the hole in my colon....ow.

 

[bonecarver_OG]

i chop up the chilis and soak them in vinegar- you can do it only one kind of chilis per jar, or do mixes, after soaking a few weeks in the vinegar you can run the contents thru a mixer, sieve it and bottle it up. as far as you use good vinegar and keep the containers airtigth it will literally keep for ever like this.

sieving is optional, but gets rid of chunks that could block a dripper bottle.

should make a very nice gift.

 

[supermanlives]

what kind of vinegar do you reccomend? as there is a whole bunch to choose from . thanks

 

[bonecarver_OG]

white wine vinegar is good i think. balsamix vinegar has a stronger flavour, same goes with cherry vinegar.

any other vinegars are not really worth mentioning. i would never use malt vinegar or fruit vinegars because of the flavours, but i think its up to each and everyone to experiment.

if you use salt in the sauces or pickles, use salt with no added fluoride, iodine or such. normal pure sea-salt is my favorite. other salts can give colour reactions in vinegar because of the additives.

peace.

 

[supermanlives]

thanks . i have kosher salt that should work.

 

[Bacchus]

i chop up the chilis and soak them in vinegar- you can do it only one kind of chilis per jar, or do mixes, after soaking a few weeks in the vinegar you can run the contents thru a mixer, sieve it and bottle it up. as far as you use good vinegar and keep the containers airtigth it will literally keep for ever like this.

sieving is optional, but gets rid of chunks that could block a dripper bottle.

should make a very nice gift.

Great Idea Thanks.


I usually just let most of my peppers dry on an oven shelf. 110-130 deg F for a few weeks and then grind them up. Then use them in recipes and food toppings for the year.

 

[bonecarver_OG]

an indian restaurant i visited keep their chilis in the freezer, so its also possible to just bag them up and stack them in the freezer no need to dry them to keep them tasty


i really want to smoke chilis, but i gotto do some building work first

 

[Bacchus]

..i really want to smoke chilis, but i gotto do some building work first

Dude... be carefull chilis would be harsh on the lungs

 

[paulo73]

Gindungo (African fiery chilli sauce)
100grs of strong chillies chopped very thin
20grs of chopped garlic
300mls of good quality olive oil
50mls of whiskey or other favorite spirit

Put the chillies and garlic mixture in a glass jar and cover with the olive oil.
Close the jar and give it a good shake.
Add the whiskey. Close it and shake it again.
Keep it in a cold and dark place for a week and give it a shake every other day.
Then it is ready to burn you up nicely

 

[bonecarver_OG]

Dude... be carefull chilis would be harsh on the lungs

hehe better use the vaporizer hehe


i mean a cold or hot smoking cabinet outside, hooked up to a small wood burning stove

 

[KGB47]

The following is a great recipe for a marinade or hot pepper sauce. You'll need a food processor or a powerful blender and the following ingredients:

10 Habs or scotch bonnet peppers (De-seed the peppers or suffer....LOL)
3 Tablespoons of Cilantro
4 cloves of garlic
1/4 cup light brown sugar
1/4 cup molasses
1 cup distilled vinegar
2 tablespoons of salt
2 Tablespoons of Paprika
1 Tablespoon Black Pepper
1 Teaspoon Allspice
1 Tablespoon mustard powder
1 can of peaches in syrup( trust me, this works)

Throw all the stuff into the processor and blend until smooth, jar it up and store it in the fridge over night, it gets better with age, and then use it as you see fit. It's sweet, savory and really hot. Enjoy!