chillie sauces
Alan4711
Posts: 1,657
Please don't say "read the label" as I have read loads of them, I am trying hard and getting Nowhere trying to find out which sweet chillies the food people tend to use as in a wonderful sweet chillie sausage roll we get from a butcher who buys it in and cant find what pepper or don't want to that's used? ? Blue dragon (nice) sweet chillie sauce doesn't say either and its full of sugar, Right having said all that can anybody advise me of how to get that sweet chillie taste into things instead of just putting it onto salad , are they dried or fresh or what, I'm growing an assortment (seeds not ordered quite yet) next year and were both quite interested of best uses of the chillies and sweet peppers, has anyone ever made their own sauces I suspect loads of people have if so please if poss advise us how its done,I realise this is not a cookery site and books Iv read only say "take the chillie and then bla bla, ?? never what type, Ok many thanks in advance and Avagooden, Dull erein Notts
Alan
Posts
There are quite a few varieties of dried chilli that are sweet and smoky.
You can also get the sweet, smoky flavour by adding some smoked paprika.
Once in a blue moon I buy a Sainsbury's Brie and Bacon with chilli chutney sandwich which I really like.
The label gives the ingredients for the chutney, and I've been trying to find a recipe that comes close.
The closest I've found is Jamie Oliver - Cheeky chilli pepper chutney, but I've not yet made it.
https://www.jamieoliver.com/recipes/vegetables-recipes/cheeky-chilli-pepper-chutney/
Over the years I've grown many varieties but the one I use most is Jalapeno as they have a medium heat and a good fruity flavour when picked green and much hotter if left to go red.
Billericay - Essex
Knowledge is knowing that a tomato is a fruit.
Wisdom is not putting it in a fruit salad.
I have preserved chillies by drying them, putting them under vinegar and sweet chilli sauce.
I am guessing the chillies used in sausage making are preserved in sugar syrup before being chopped and added to the base meat mix.
Sweet peppers are completely different, they will need to be cooked in some way to preserve them if that is what you are trying to do. They are easily used raw in savoury dishes or chopped, roasted or blanched etc.
Afterthought.
Caution from a micro biologist daughter.
Never try to home preserve anything under oil.
Apparently it is extremely dangerous.
I am sure someone will post saying they always preserve in oil. Good luck, I am not going to risk it. Something to do with microbes etc. and required heat temperature treatment.
I love chillies stuffed with mozarella cheese, The jars can be bought in A**a and the C*-op, other stores as well, I haven't worked out how they are done, only that they are in oil.
You may have guessed from my reply, I am always experimenting with cooking, it is fun and sometimes things just have to go straight in the rubbish bin! Remember to write down what you do or use as you play. You are sure to forget if you don't.
The varieties I have used are
UnwinS. Orange Habernero Extremely hot. Abundance of fruit.
Suttons. Chilli pepper Pearls. Fruity with just a touch of heat.
Kings Seeds Pepper. Chilli Bhut Jolokia. Extrememly hot. Over 1,000,000 Schoville heat units. Chinese variety, not for the faint hearted!
Mr Fothergill's. Pepper. Devil's Brew. Hot. Excellent flavour as well as heat.
Sweet Pepper. Colour Spectrum. Sweet and crunchy.
To find recipes try putting into your search "recipes using" followed by the ingredient, if you are thinking of making your own sausages.
No idea if any of the above is remotely helpful.
Good luck.
here are the recipes I use as a base - https://www.bbcgoodfood.com/recipes/sweet-chilli-jam
https://www.bbc.co.uk/food/recipes/tomatoandchillijam_89081
Asian chilli jam
450g chopped cherry toms
2 cloves of garlic
2 chillies
1cm ginger, grated
250g sugar
60g balsamic vinegar
Blitz the lot then bring to a boil and simmer for 25 to 30 mins till syrupy.
Store in sterilised jars till needed. Keep in fridge once opened.
Sweet chili jam with garlic and ginger
225g chilli pepper
400g red/bell pepper - cleaned, deseeded and roughly chopped
600g onion - chopped
400g tin chopped tomatoes
1.5kg sugar
750ml white/red wine vinegar (cider vinegar is also good)
50g ginger
1 head garlic - cloves peeled
1 tbs sea salt
Add the cleaned and prepared chillies, peppers, onions, garlic and ginger to a large pan with the vinegar and salt and blend with a hand blender (or in an electric blender before putting in the pan if you don't have one) until well mixed together - keep your eyes out of the way as any splashes would be very painful!
Add the sugar, stir with a wooden spoon and bring to a rolling boil for about 45-60 minutes until thickened and the wooden spoon leaves a trail when stirred in the bottom on the pan. Skim off any 'scum' that rises to the surface.
Transfer to sterilised jars and seal. Keep in fridge once opened.
Sorry One more thing ,has anybody any advise on any books they have bought for chillie growing or using =, stuffing, roasting, chutneys, and any other
Alan