Re: jalapeno peppers

by Compostwoman on 3rd September 2010, 6:28 pm

Just in case anyone was wanting to read the pros and cons of peppers, garlic, tomatoes in oil...

here

is the link to the thread where it was discussed, before.

by Lottie on 3rd September 2010, 8:21 pm

Is it scary? Shocked

I daren't click.. Embarassed

by Compostwoman on 3rd September 2010, 8:30 pm

Well..if you are 100% happy with what you are doing ( what ever it is!) then you wouldn't want to follow it, anyway, I guess Wink

BUT...if you DO want to know other stuff and maybe then modify, or not, what you do/how you do it I thought it migth be useful

I don't know Lottie ... Very Happy

I always prefer to know as much as possible, good and bad and then make a decision...but thats just me!

I accept others may not feel the same way, which is fine , but I thought it might be helpful to post up the link just in case anyone was interested.

If it is not helpful, am sorry...had no ulterior motive in posting it up other than information providing

by Lottie on 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

by AngelinaJellyBeana on 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

by Chilli-head on 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....

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.

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

Have a glut. That sounds really good!

Guess what I will be making on Mon!

by Lottie on 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