Chilli! All Things Chillies.

[flave_7]

Got this recipe from a mate for a chilli sauce. I use habaneros instead of birds eyes. Keeps for ages too.

3 birds eyes chillies
2 long red chillies
2 garlic cloves
1 shallot
125ml olive oil
125ml apple cider vinegar
4 tbsp sugar
1/2 lemon juiced
2 tsp chili powder

Process chillies, garlic and shallot in a food processor until finely chopped.

Heat half the oil in a small saucepan. Add chilli mix and cook until softened (4-5mins). Stir in vinegar, then sugar and lemon juice.

Simmer for 10 minutes or until reduced slightly. Stir in chilli powder and remaining oil and cook for 1 minute.

Set aside to cool.

Bottle it, jar it, put it on everything!! Great on burgers, ribs, chicken and fish tacos.

 

[Brew Forky]

Sounds good, and I think I might give it a go to empty the freezer a tad from last seasons crop. I'm sure the other half would love more bottles of sauce in the fridge competing for space.

I'm taking a punt that it might be a recipe originally from the States, in which case "chili powder" would be what Aussies call "Mexican Chilli Powder. Which would make sense if applying it to ribs, tacos etc. If that is the case then, I'll cut down the sugar to match the 15ml Tablespoons compared to the 20ml used in Australia. And of course being a cheap bastard, use Red Onion as a substitute for the Shallot.

 

[flave_7]

I'd whole heartedly try and convince you to use a shallot over a red onion as I found it too pungent and the shallot has a much more subtle flavour. Also I use a roasted chilli powder that I make myself because I'm a nerd but I'm sure just plain old masterfoods chilli powder would be fine. It's just a wicked sauce that you can make as hot or as mild (pussy!!) as you like!

 

[Mr B]

Awwww, I can see Chilli's becoming another obsession.......sigh........

 

[hoppy2B]

If anyone is looking for different varieties of chilli in the Adelaide area, the fairly new Masters Hardware down next to IKEA at the Adelaide Airport has some of the nasty types. You know, the really hot ones.

 

[shaunous]

My Srirracha was boiled and bottled last night. I didn't get a chance to cool any down and taste it though, but with smoked capsicum, garlic, honey and the Chilli's it should go alright, but it'll be damn hot. It was bottled seeds and all like my last batch.

 

[Ducatiboy stu]

Nice. I wouldnt mind trying it.

Will be doin another batch of Tabasco this year. Have 2 plants growing now

 

[shaunous]

I'll give u a big bottle Stu.

My chilli section

 

[indica86]

ImageUploadedByAussie Home Brewer1441745807.516478.jpg

My Srirracha was boiled and bottled last night. I didn't get a chance to cool any down and taste it though, but with smoked capsicum, garlic, honey and the Chilli's it should go alright, but it'll be damn hot. It was bottled seeds and all like my last batch.

Have you made fermented style sri racha? Yours looks good BTW

 

[Ducatiboy stu]

I'll give u a big bottle Stu.

My chilli section

ImageUploadedByAussie Home Brewer1441793833.583285.jpg

Stick it in the letterbox

 

[shaunous]

Have you made fermented style sri racha? Yours looks good BTW

Yep, fermented mate

Before Shots.

 

[indica86]

Yep, fermented mate

So why was it boiled?
Just wondering.

 

[shaunous]

Added honey and vinegar to it and simmered. No reason really, why not?

 

[indica86]

I dissolved sugar in vinegar (heated that) and then blended with raw garlic.... that adds to the burn.

All good, Sri Racha rocks,

I use a little anthem gum for thickness and stability, it helps suspend everything evenly.

 

[shaunous]

Anthem Gum? Never heard of it. Sounds like something I could use for all my sauces though.

 

[Ducatiboy stu]

I use a little anthem gum for thickness and stability, it helps suspend everything evenly.

A little being an understatement

You only need very small amounts of it, roughly 1% by weight

 

[Ducatiboy stu]

Anthem Gum? Never heard of it. Sounds like something I could use for all my sauces though.

Also called Xanthan gum

 

[indica86]

Also called Xanthan gum

Umm, yeah, drunken typo.

And yes, so little needs to be used.
Good points are it is natural and has this awesome property where it thickens, but if you shake it becomes runny briefly.

 

[shaunous]

I'll look into this Xanthan Gum. Sounds like it's got a place in my kitchen.

 

[Eagleburger]

This thread is full of pricks.










ผริก

 

[Brew Forky]

That comment was a bit Rat ****.



พริกขี้หนู

 

[Dave70]

Ted, at it again with a genuinely frighteningly looking bhutla.
You can also buy the seeds if you like. I think I'll be right..

https://www.youtube.com/watch?v=sI2SkKCMRVU

 

[Brew Forky]

Good on him, but I know the pain and have given up on eating raw super hots. Maybe it was the pain, the suffering, feeling like I shouldn't have to prove myself to myself or maybe it was when I started spraying the toilet bowl with blood. Obviously I'm going to have a few in the garden, but I think they are going to be relegated to sauce additions.

 

[Brew Forky]

I have a rule now that Habaneros are the hottest you should chow down on, because that's what nature intended . Mmmm, are Ghosts natural? I think they might be. There goes that theory.

https://www.youtube.com/watch?v=u9cB6Tu5_28

 

[Samuel Adams]

So has anyone had success growing Poblano's ?
I got some seeds a while ago and none of them have sprouted.

I saw they are back in Coles at $17/kg mind you but it's a good place to get some seeds.
I stuffed the last lot I got and they were delicious !

 

[bjbear77]

I'll look into this Xanthan Gum. Sounds like it's got a place in my kitchen.

Yes, the X Factor. As indica86 stated: use it sparingly, it is a brilliant additive, chefs use it regularly for different sauces and dressings.

Add a very small amount whilst blending, and if it doesn't thicken within 20sec, add a little more, and repeat etc. Be warned though, too much and you'll have glue.

 

[Danwood]

I'm highly ****** off...none I my overwintered chillies have survived !

10 plants (jalepenos/cayenne/habanero) all dead. I didn't do anything differently to previous years, a hard trim back, clean cuts with sharp blades etc.

The only thing I can think is there was something nasty on the seccys I used to trim them all back? Other than that, I'm stuck. I've stripped them down and rubbed over with 70% alcohol.

Anyways, I still have my Rocotto and I went and bought 2 Jalepeno seedlings yesterday so I'll at least have crops for stuffing and smoking.

 

[MartinOC]

Mate, Melbourne has just had its' longest & coldest winter in 27 years. I wouldn't be blaming yourself for the environmental effects.

 

[wide eyed and legless]

I have had a couple of peppers going for about four years, they are in a sheltered spot and I noticed an Italian gardener close by has kept his egg plant alive it is about 7 foot tall and in the winter he put a clear plastic bag over it.
As it is related to the chili maybe the plastic bag will work, though in saying that I had a birds eye chili that went for about 7 years without doing anything to it before it karked it.

 

[indica86]

They are going to keep growing year after year no matter where you are.
I always leave some fruit in the plant to over risen and drop as well as hit the compost heap.
That way there are always some growing.