Backyard Aquaponics
A place to discuss aquaponics

Hey people,


just wondering if anyone has their own chilli recipes, or ones they have tried and liked.....am mostly after chilli sauces and pickled chilli's.

nath

haven't made any sauces, but we were making seasoned olive oil, simmering the oil with garlic for one of the bottles, and simmering with birds-eye chillies for the other. The chilli oil ended up orange
Axl made a stirfry with a tiny bit of the oil on the wok one night, it made the children cry

"Daddy Daddy, it burns" Rofpmsl

oh so it had nothing to do with your bad cooking? lol

my question is who is calling child protective services first.

I don't simmer it - just pop 3 or 4 chillies into a small battle of olive oil and let it stand for a week or 2 - works well that way too

Or there's the variant to AM's recipe involving vinegar:

just pop 3 or 4 chillis into a small bOttle of wine vinegar and let it stand for a week or 2.

btw, when I saw the title, I thought you meant chili, a thick hearty soup with beans, usually beef, tomatoes and spicy seasoning. I make killer chili but would hate to go off topic and provide you with -that- recipe.

un like you janet im happy to go off topic

on the oil infusion thing

i put a heap of garlic and basil in a jar and put the lid on left it for a while (might have been a month ) then when i opend the lid it went fizzy and tasted horrid

anyone point me in the right direction id would like to try again

no please do go off topic JP....as long as ya chili has chilli ...i like that too

if you put tooo many items into even an oily base it will still 'go off' - perhaps try it again with less basil or garlic - even try them separately... I made garlic basil olive oil before and all was fine

DelG. If you heat the oil to simmerring (not boiling) and sweat the garlic in it for a bit it won't tend to go off.

My wife got this recipe from a TV cooking show and has used it to make a Sweet Chilli Sauce.

200g chilli - minced in blender,
2 cups white vinegar,
2 cups sugar,
2 cloves garlic, finely chopped,
Salt to taste.

Combine chilli, vinegar & sugar in a pot and bring to a simmer.
Reduce until it becomes syrupy, add salt to taste.
Add chopped garlic and cook 5 minutes longer.

Bottle into resealable bottles (I prefer fruit juice bottles as they have a wider neck).

For a thicker sauce, reduce until it is how you like it. - Use the jam maker's test. Put some on a cold plate to see if it gels. I accidentally made some Chilli JAm when I forgot to check it one night. It is excellent on Toast and a surprise for the unwary.

If it is too hot, next time use some red capsicum to reduce the amount of chilli used and the resulting heat.
If it is not hot enough, get a hotter chilli plant.

Enjoy

for a practical joke use some of the little orange bastards joel was growing

Janet's Chili Recipe (The soup, not the sauce)

Understand that I don't measure anything unless I'm baking. It drives my mother-in-law crazy.

1. In a big pot, saute a large chopped onion with a little olive oil. If you want to use lean ground beef or ground turkey, saute that, too. Maybe a pound of it (0.5kg)

2 After the onion is soft and the meat is crumbly and browned, start adding more stuff:

- Assorted dried or canned beans. I use kidney beans, pinto beans, black beans, canelli beans...all different kinds except green. If I'm in a hurry, I just drain canned beans and use those. Depending on how much soup I'm making, I might use 3-4 cans of beans. If I have the time the night before, I soak dried beans and pour off the water the next morning. Rinse and drain a few more times, then toss those in the pot.

- A quart (liter) of chopped tomatoes. Home canned, fresh from the garden, or from the grocery if you must.

- A pint (half liter) of plain tomato sauce. Home canned or from the grocery, again if you must.

- A splash of plain white vinegar (this is the secret ingredient )

- Chili powder. Lots and lots. I use the regular mild stuff. Hey, I have kids, and besides, I like the other flavors it has besides 'hot'.

- Salt to taste.

- Hot stuff to taste. I make Vic add his own to his own bowl. I only put a little in the main pot. I use a touch of cayenne usually, but whatever you like is fine. Vic uses something made out of those little orange Habanero peppers. He's a sick man.

Simmer at least an hour, stirring every now and again. Taste the beans for doneness if you didn't use canned ones, and keep simmering. Can be served over cooked macaroni, and/or with grated cheese on top.

Hey Kids.

Be careful about making infused olive oils.

clostridium botulinum can grow in them. link

They suggest acidifying the mixture.