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Chilli! All Things Chillies.


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#1 InCider

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Posted 03 June 2007 - 01:54 AM

G'day Brewers,

Let's talk about chillies! Here is a shedload I got from Screwtop this afternoon.
:party:

Posted Image


They will be made into Landsborough Hotsauce, and the NEW "Hops HotStepper" sauce. More on that to come...

Andrew QLD and MVZOOM are chilli fiends, and I know there are more of us out there.

Let's share our recipes, tales and pics of our plants (chillis, not 'hops' :blink: ) here. Screwtop's plants that I saw today never get pruned, and they are taking over the pool area. Me, I've been told to prune, and do, but will stop after seeing his setup! :beerbang:

If this thread is too hot for your liking, or chillies hurt you on the 'way out' I can recommend a raspberry slupee from the servo. Use it like you would toilet paper :D

Cheers and Tears,
Posted Image
InCider.

#2 Chris

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Posted 03 June 2007 - 03:03 AM

Nice chilli porn Incider.
my basic sweet chilli sauce recipe is;
chilli paste
brown sugar (the moist stuff)
water, lime or lemon juice
mix to liking

#3 InCider

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Posted 03 June 2007 - 03:40 AM

Nice chilli porn Incider.
my basic sweet chilli sauce recipe is;
chilli paste
brown sugar (the moist stuff)
water, lime or lemon juice
mix to liking

Thanks Chris - Screwtop's batch this time - I have my recipe here:
OT thread linky
"I made this one today Tony - 2 apples, one green lemon + zest, 2 onions, a bag of habaneros and other assorted chillis. I added 5 cloves, of which I have found 3, and sea salt, 3 spoons of ginger and the same of garlic. And a dollop of pickle lime. Boiled and about to be blended. Used a bit of white vinegar. House smells great!"

This is my last recipe. Nearly too hot on it's own. NASA asked for the recipe so they could rub it on the space shuttles to test re-entry temperatures. :blink:

#4 domonsura

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Posted 03 June 2007 - 10:49 AM

This is my one here......post 35
Chilli Sauce

Haven't made any for a little while now, about to set up a plastic house in the back yard to house the winter garden....then the little habaneros will be going in in preparation for the next batch.....

Edited by domonsura, 03 June 2007 - 10:50 AM.


#5 OldBugman

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Posted 03 June 2007 - 11:28 AM

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#6 Zizzle

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Posted 03 June 2007 - 11:33 AM

Ahhh InCider, on a mission to damage rings... as usual... ;)

#7 hefferflocken

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Posted 03 June 2007 - 11:39 AM

Ah those orange ones bring back bad memories! Along time ago I thought they were just cute little baby capsicums and wouldnt they be great in a salad. Well I didnt even get to try what they tasted like(just as well). ! I got as far as cutting them up and must have touched my face as well. I spent the rest of the night in complete agony with my hands and eyes burning. :ph34r: Those cute chilly peppers

Ive tried commercial chilly pepper beer, it was kind of like Corona with a wallop. I just looked in the Homebrewers Recipe Guide and came across a recipe called Fat Tuesdays Cajun Pepper Ale and might give chilies another chance. <_<

#8 AndrewQLD

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Posted 03 June 2007 - 11:57 AM

I can vouch for InCiders chillie sauce, my wife loves the stuff and sadly finished the bottle a couple of weeks ago. I will definately be giving it a go myself.

Cheers and congratulations as well.

Andrew

#9 MVZOOM

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Posted 03 June 2007 - 02:07 PM

Yep, InCider's recipe is a winner here too. Finished making yesterday, it had it's first and second outings at dinner and breakfast respectively!

I'll knock up my Chili Con Carne recipe at some point, when I make it next....

Cheers - Mike

#10 Tony

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Posted 03 June 2007 - 02:46 PM

I had some hot chilli fun today

I have 3.5 KG or Jalepinos in my freezer and had to use some of them. I will be looking for a salsa recipe for some of them next.

I made the recipe up myself........ and its F*%#ing tops

It made about 2 liters of Jelapino/Chipotle hot sauce.

chipotles were sourced from: http://www.montereyf...m.au/index.html

Very good to deal with and the chipotles were great..

I used:

about 9 cups of green Jalepino's (about 1.5kg)
100g chipotle chillis.
3 cups white vinigar
3 cups water
3 medium white onions, diced
8 cloves of garlic, chopped not crushed
2 teaspoons sea salt
1 tablespoon sugar
1 tablespoon coriander seeds, crushed
1 tablespoon dried oregano
2 tablespoons vegetable oil.

Method.

remove the stems from the chipotles, break them up into chunks and put them into a glass or SS bowl or mug. dont use plastic cause you will never get the taste out.
Pour 3 cups (750ml) of vinigar over them and leave to soak for 4 hours to rehydrate.

When chipotles are ready, remove the stems from the jalepinos and coarsly chop. i just sliced them into 4 or 5 bits like the slices you buy in jars for your tacos. chop your onions and garlic too.

HEat the oil in a large pot (10 to 15 liter) and chuck in the chopped Jalepinos, onion, garlic, salt, crushed coriander seeds, sugar and oregano and stir over a high heat for 5 minuites. Watch the fumes when they hit the hot pan....... WOW. I removed the chipotles from the vinigar and chucked them in too.

once they are sofened a bit (5 minuites of sizzling) add your water and the reserved chipotle vinigar and boil it for 20 min or till half the liquid is gone.

Take it off the heat and process it till its smooth. I did it hot with a hand blitzer but you could let it cool and scoop it into a food processor if you wanted.

Mine was a bit thick once procesed so i just trickled vinigar in while i blended it till i got the consistancy i wanted. Dont forget it will get thicker as it cools so you want it to be able to pour from a bottle.

Pout into bottles with a funnel and make sure you mop up the drips with your finger. once they are on your finger you know what you have to do wth the drips :P have a beer on hand :lol: :lol:

here are some pics to help.

cheers

Edit: I ended up using about 50% more Jalepinos than in the picture.

Attached Files


Edited by Tony, 03 June 2007 - 03:40 PM.


#11 AndrewQLD

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Posted 03 June 2007 - 03:00 PM

That looks great Tony, are the chipolte chillies canned or dried and are they Smoked?

Cheers
Andrew

#12 Tony

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Posted 03 June 2007 - 03:36 PM

they are dried red chillis about 2 to 3 inches long and yep..... they are smoke cured.

they were cheap too.

I just tries some on my finger now that its cooled down and its basicly a concentrated Jalepino mush with a complex smoky, sweet taste and smell.

OPPs..... forgot to add i put 1 table spoon of sugar in the recipe too.

Will fix it now

cheers

#13 InCider

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Posted 03 June 2007 - 04:21 PM

Great Pics Tony! I got a tin of Chipotles from the Indian Grocer in BNE. They do a LOT of chillies and some of the Mexican ones...
Yum! :D

they are dried red chillis about 2 to 3 inches long and yep..... they are smoke cured.

they were cheap too.

I just tries some on my finger now that its cooled down and its basicly a concentrated Jalepino mush with a complex smoky, sweet taste and smell.

OPPs..... forgot to add i put 1 table spoon of sugar in the recipe too.

Will fix it now

cheers



#14 Tony

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Posted 03 June 2007 - 04:52 PM

here is the Chipotle hot sauce next to the sweet chilli sauce i made a few weeks back.

and a pic of the chipotles, you should be able to get theit phone number off the label on the bag.

I found the invoice for them. $10/100g bag and about $6 postage.

cheers

Attached Files



#15 capretta

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Posted 03 June 2007 - 05:14 PM

nice one guys, i got 40 or so red chillis off a mate the other day so i cut them all up and boiled them in 700mls of white vinegar with a splash of fish sauce and some hot paprika. boiled it till it was completely reduced and mushy. very nice, quite mild.

has anyone tried death sauce? or their sister sauces after death, sudden death or mega death? easily the hottest thing i have ever tried. aussie supplier http://www.deathsauc.../megadeath.html

Edited by capretta, 03 June 2007 - 05:15 PM.


#16 beers

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Posted 03 June 2007 - 06:04 PM

mmmm Chilli.
This one's a favourite that I picked up from a recipe site. It's on the sweeter side but packs a punch ;)

CopyCat Inner Beauty Hot Sauce.

12 fresh habaneros
1 ripe mango
1 cup cheap yellow mustard
1/4 cup packed brown sugar
1/4 cup white vinegar
1 tablespoon curry powder
1 tablespoon ground cumin
1 tablespoon chili powder
salt and pepper

Slice caps off of habaneros, remove seeds and set aside (you'll add them at the end to increase the heat to your desired tastes).
Coarsely chop the body of the habaneros and add to food processor bowl.
Cut mango into bowl trying to catch all juice.
Add the mango flesh and juice to the processor bowl and puree.
Now add the remaining ingredients and process till smooth.
Taste, and add the seed bundles you reserved from the habaneros a few at a time to taste.
Pour into jar (s) or bottle (s) and store in refrigerator.

#17 InCider

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Posted 03 June 2007 - 06:20 PM

Looks like Screwtops sauce will have mustard and hops! I'm inspired!

Great recipe Beers - I'd neglected curry & mustard so far and will give it a go.

InCider.

mmmm Chilli.

CopyCat Inner Beauty Hot Sauce.

12 fresh habaneros
1 ripe mango
1 cup cheap yellow mustard
1/4 cup packed brown sugar
1/4 cup white vinegar
1 tablespoon curry powder
1 tablespoon ground cumin
1 tablespoon chili powder
salt and pepper



#18 fixa

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Posted 03 June 2007 - 07:17 PM

this sounds a bit like inciders stuffed rellenos;

Charred Stuffed Jalepeno
14 x large jalapenos
1 pkg cream cheese (250grams), room temperature
4 slices of bacon, fried crisp and crumbled
1 tbsp fresh oregano (15ml)
1/2 cup fresh chives, minced fine (125ml)
2 x green onion, minced fine
The zest of 1 lemon
salt and pepper to taste
1 tbsp olive oil (15ml)

Directions:
Charred Stuffed Jalepeno
Using a sharp knife, cut along the length of the jalapeno (being careful not to cut through to the other side) to create a pocket. Leave the tops intact.
Using the knife carefully devein and remove seeds from the chilli. Toss chillies with olive oil.
Preheat barbeque to 375F/190C or medium high temperature.
Place chillies on grill and allow to char on the outside for about 3 minutes turning constantly with barbeque tongs. Remove from grill and refrigerate.
When peppers are cool remove the charred skins and discard.
In a medium bowl combine the cream cheese with the remaining ingredients and mix well. Place the mixture in a piping bag. Pipe the mixture into the peeled peppers.
Preheat barbeque to 400F/204C or high heat. Place peppers on warming rack and allow the filling in peppers to get warm and gooey.
Remove and let cool slightly before serving.

see here http://www.foodtv.ca...spx?dishid=6572

mmmmmm

#19 Ray_Mills

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Posted 03 June 2007 - 07:45 PM

Hi Crew
The dragon lady makes a living out of chilli stuff, drags me to Berry market, Kama market and now Bulli market every month.
We now have regular customers from all over Australia
Check out the site i have made but not totally complete yet as we just sold out our new product called "Kasundi"
http://www.cateshomemade.com/
Cheers
Ray

#20 Screwtop

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Posted 03 June 2007 - 08:03 PM

Now I like Chilli, BUT....... You guys are insane :D


Saw some at a market, think it was in Nuriootpa called Ringburner Chilli Sauce.

Sean, bought back a Kg of Duck Livers from SA to make Pt. I make mine with Apricot Brandy, let me know if you are into Pt and I'll keep you some from the next batch.

Edited by Screwtop, 03 June 2007 - 09:56 PM.