Discussion in 'suburban75' started by UnderAnOpenSky, Apr 30, 2018.
Got a massive Kilner full of chillies, garlic and a few diced peppers.
Good timing - I now have a couple of grafted pepper and chilli plants to try. Popped by the GC near he hospital after my physio and there they were!
Our greenhouse is almost finished. Not only that but I bought a copy of the Royal Horticultural Societys book The Red Hot Chilli Grower and my other half has taken an intrest. Which is excellent as she went to college and now grows stuff professionally, so I'm hoping for some decent results.
I bought some little chilli plants from a garden center a few weeks ago, but think im far to late to get the serious ones growing this year?
These have been going for a few weeks to do my next batch of sauce when I run out...
Got excited on a trip to the Chinese supermarket yesterday. Looking forward to making sauce out of this lot.
I got my first batch of a chilli jam under my belt last night - Apple/chilli, using all chillies from my greenhouse.
Initial tests seem delicious and nicely sweet/hot but I may have heated it too long, so it will set too well. It kind-of looked like The Blob when I poured!
So I've repeated the process again but with pear and apple. That should make for a softer jam.
Next challenge wil be a clear jelly but I may do a repeat of the initial batch for a softer set first instead.
If these work, I may need a bigger pan as I can only make about half a dozen jars each time and they won't last long!
Sounds great, you should post some pics!
I've got a jar in the fridge that some friends made, but can never decide what to use it with. The only thing I've put it with so far is burgers.
Here is the finished product:
I'll photograph the process when ive got it off-pat.
Now I just have to sit on my hands for two weeks until its matured properly.
Chilli jam goes with so many things - burgers/steaks, yes but many meats, hot and cold, plus it goes superbly with cheeses, hummus etc, esp the sweet/hot types.
The pear/chilli jam is just about perfect and tastes delicious, with the chill kicking in slow and warm after a great sweet/sour pear taste.
It has lost a bit more chill punch than in the two weeks sitting than I expected, so next time I will use a bit more chilli's - maybe half as much again or a hotter variety.
The apple chilli was a bit overset but could still be spooned and went very well with venison, cheese and fried chicken, less so with a pie and chips.
I made another batch of chilli sauce this week (sorry no photo) because I appear to have started using them as pasta sauces - hey! let's pour a whole jar over this - I really should be sectioned. Anyway, I *PROMISED* myself that I'd make it less stupidlyfuckinghot than the last couple of batches.
...and I failed
For those of you old enough to remember, tackling my chilli sauce is starting to resemble this:
Another lot of ripe chillies, so I've been busy tonight!
That's eleven jars of Pineapple/Chilli jam laid aside now.
Basic recipe is pineapple, home-grown chillies, apple and lemon (for setting), ginger, garlic and Barbados rum.
First of the Jalapenos cropped today - And plenty more to come.
Got through this very quickly,
wish I could remember where it was bought.
Finally cracked the pineapple-chilli jam tonight and the wait was worth it - all the flavours, esp the garlic have settled-in nicely, the chilli itself has lost less punch than the last two jams but the pineapple/ginger/rum gives it a nice cool, then warming taste, before the chilli kicks-in.
OK, it was the underfilled jar I opened first but there ain't much left after the two of us had a good "sampling"
So what started out as these...
are now taking over the garden big style...
They're in every corner of the garden. It's been perfect weather for them this year
These Aji Lemon Chilli one's are looking like they're gonna be nice
It's a great year for chilli growing, most years they won't fruit unless in a greenhouse or cold frame.
Mine havn't fruited. Bought small plants and stuck them in greenhouse, but still no chills.
Great year here for chillis in our little suntrap garden, has been a lot of work on my watering can arm though!
Chocolate Habanero. Hard to see through the foliage but this one is absolutely covered in chillis:
They look amazing.
Oh dear. What have I just bought?
Sounds like you're deliberately (or subconsciously) trying to create the conditions for a 70's sitcom subplot, in which your Mother-in-law unwittingly mistakes the contents of your little jar for cat food / thrush medication / the vicar's sandwich spread, etc.
Quick question folks: would a dried Carolina Reaper be hotter, less hot or about the same as a fresh Carolina Reaper?
Rather worryingly I'm considering having one of the dried ones in my morning porridge so I need to know whether to have the local GP on speed-dial.
Been growing some carolina reaper in the garden. Gave my mate a tiny sliver of the one I picked a week ago or so and his eyes and nose started instantly running! The thing is nowhere near ripe either as it's totally green. I would say properly ripened carolina reapers are things to be reckoned with!
I bought a couple of jars of chilli jam the other day - one pineapple based with Carolina Reaper chillies, the other tomato based with ordinary chillies. Not tried them yet but will report back.
advice please team chilli. My two plants (Pepsi and Shirley) won't be getting much more sun this year. They are normally in the conservatory but I've put them outside today to get some rays.
Will they grow any more this year? They both have 12-13 chillies but only one small one has turned yellow. The rest are all green.
Should I pick them yet or will they grow more / change colour?
I'm not sure if all the chillis which we think are carolina reaper are carolina reaper because most of them don't have that typical sucked in bit at the bottom of the chilli - though some have appeared which do have this!!
Am thinking of making a hot sauce with pineapple and lime, hopefully in an effort to tame them slightly so that they can be enjoyed.
Would I be right in assuming that making a hot sauce can reduce the overall hotness as compared to just adding chillies to dishes, if sufficient other ingredients are included in the hot sauce?
JustChillies.co.uk were at the Pershore Plum festival yesterday with their full range of chilli sauces. My wife groaned and said "I'll come back for you later".
Naturally I started with the hottest sauce they had on display - the Trinidad Scorpion - which, I have to admit was a little warm but not terribly tasty in my opinion. However, they had two further sauces behind the counter - God Slayer (6.5 million Scoville units) and Regret (12 million Scoville units). To be fair they did suggest just having a sniff and not actually tasting it. Being an idiot I therefore had to try both.
My advice to you, gentle reader, would be not to try either. If you want to simulate the effect then, next time you're having a barbecue pop one of the glowing charcoal briquettes into your mouth.
Harvest is starting to kick in on the chillis, plenty more still on the plants though!
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