Now the abundance of tomatoes and zucchini is almost over, I now have lots of chilis to contend with.
As I don't have much freezer space, I pickle chilis of all sorts for use during winter. I also make a red capsicum and chilli jelly which is wonderful with everything from cheese to meat.
Red Capsicum and Chili Jelly:
1 kg eating apples
juice of one lemon
1 kg sugar
115 g fresh red chilis
1 large red capsicum
1 large red onion, chopped
350ml vinegar (I use cider)
Cut apples into section; do not core or peel. Put in saucepan with lemon juice and 1 litre water. Bring to the boil and simmer 30 minutes. Strain through a cloth and leave to drip - do not squeeze.
Pour liquid into a preserving pan and add 800g sugar. Stir over low heat until the liquid clears. Raise the heat and boil without stirring until it passes the wrinkle test - between 15 and 30 minutes.
Meanwhile, process the chilis, capsicum and onion until it is a fine hash. Add to a saucepan with the vinegar and remaining sugar. Heat gently until the sugar dissolves, then raise the heat and boil 5 minutes. Add to the apple syrup and again boil until it passes the wrinkle test.
Ladle into ho, sterilised jars and seal. Cool 20 minutes then invert the jars for another 20 minutes to redistribute the flecks of pepper. Turn right way up to complete cooling.
*From 'Chillies - a book of recipes', edited by Jenny Fleetwood
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Chilli Sauce
my husband & I love chillies & this is a great way to have them all year around - we use this in cooking, and even as a spread on bread, instead of a chutney, with cheese
Great for clearing out the sinuses in winter
** wear gloves when chopping chillies **
250g large red chillies, chopped
3 cups sugar
3 ½ cups vinegar
1 tbsp grated fresh ginger
10 garlic cloves, crushed
1 tsp salt
Place all ingredients in a saucepan, bring to a boil, stirring until sugar dissolves.
Reduce heat & simmer for 30 min, or until the sauce has thickened slightly.
Pour into sterile jars and seal.
Deseed chillies if a slightly less 'hot' sauce is desired.
I am slightly obsessed by Chillies and had heard somewhere about a Chilli Jam but could not find a recipe so I devised my own based on a basic jam recipe. It is like a relish but sweeter and should be called a jam due to its high sugar content and its limited ingredients.
150g of deseeded and detopped (ideally red) cayenne chillies
2 x cans of diced tomatoes or equivalent weight of skinned and diced fresh tomatoes or frozen ones from earlier harvest
2 x tbsp of good quality tomato puree
250g of sugar
1 onion diced (or 2 if you like)
1 tbsp oil
On a medium heat fry the diced onion in olive oil get them soft, turning brown and cooked through
add the diced chillies ( I use my food processor to get them quite finely diced.)
Fry the chilli in the oil breifly just so it is coated on oil and warmed through but be careful of burning
Add the tomatoes and stir
Add the sugar and bring to boil then simmer or low heat for about 30 minutes stirring occasionally with lid of pan half off so letting a fair amount of steam out but not dehydrating it too quickly.
When you have a nice jammy consistency ladle in to warm sterilised jars and seal with lids. (A full cycle in a dishwasher sterilises jars and if you time it well the jars are best warm just out of the machine.)
Once opened store in fridge excellent in savoury sandwiches with cold meats and fantastic on top on cheese on toast or any melted cheese. Smear on top of cheese before cooking or grilling. It’s not as hot or sweet as you may think. I also add little to chilli con carne and all kinds of tomato based sauces.
Whne the jelly has been cooking for a while, test it by putting a small amount (1/2 tsp) on a saucer. When you tip the saucer the jelly wrinkles slightly - this shows it is about ready.
Replies
(superb - we always have a jar in the fridge - just add more when the level gets low and it gets better with time)
Take a small screw top jar, fill ¾ with soy sauce, crush several cloves garlic (eg 5-6), add chopped chillies to taste.
Leave in the fridge to age and use as required. Top up as the level gets low.
Excellent to dip homemade sausage rolls, thinly sliced, seared fish, or anything you care to dream up
my husband & I love chillies & this is a great way to have them all year around - we use this in cooking, and even as a spread on bread, instead of a chutney, with cheese
Great for clearing out the sinuses in winter
** wear gloves when chopping chillies **
250g large red chillies, chopped
3 cups sugar
3 ½ cups vinegar
1 tbsp grated fresh ginger
10 garlic cloves, crushed
1 tsp salt
Place all ingredients in a saucepan, bring to a boil, stirring until sugar dissolves.
Reduce heat & simmer for 30 min, or until the sauce has thickened slightly.
Pour into sterile jars and seal.
Deseed chillies if a slightly less 'hot' sauce is desired.
I am slightly obsessed by Chillies and had heard somewhere about a Chilli Jam but could not find a recipe so I devised my own based on a basic jam recipe. It is like a relish but sweeter and should be called a jam due to its high sugar content and its limited ingredients.
150g of deseeded and detopped (ideally red) cayenne chillies
2 x cans of diced tomatoes or equivalent weight of skinned and diced fresh tomatoes or frozen ones from earlier harvest
2 x tbsp of good quality tomato puree
250g of sugar
1 onion diced (or 2 if you like)
1 tbsp oil
On a medium heat fry the diced onion in olive oil get them soft, turning brown and cooked through
add the diced chillies ( I use my food processor to get them quite finely diced.)
Fry the chilli in the oil breifly just so it is coated on oil and warmed through but be careful of burning
Add the tomatoes and stir
Add the sugar and bring to boil then simmer or low heat for about 30 minutes stirring occasionally with lid of pan half off so letting a fair amount of steam out but not dehydrating it too quickly.
When you have a nice jammy consistency ladle in to warm sterilised jars and seal with lids. (A full cycle in a dishwasher sterilises jars and if you time it well the jars are best warm just out of the machine.)
Once opened store in fridge excellent in savoury sandwiches with cold meats and fantastic on top on cheese on toast or any melted cheese. Smear on top of cheese before cooking or grilling. It’s not as hot or sweet as you may think. I also add little to chilli con carne and all kinds of tomato based sauces.