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[punkin]

Yeah, was thinking of growing Jalapenos this year, i'm still eating last years dried Habernero's and the bush of BirdsEye's just keeps sprouting back after every frosty winter, 4th year now.

Simplest Chili recipe ever,



Chilli Salt Squid/Prawns/Fish/Chicken/Pork/etc

Place 4 tablespoons of plain/allpurpose flour in a bag, with 1 tablespoon of good quality fine sea salt and 1 tablespoon of chillie powder. Give it a shake, place fish/meat in there as well, give it another shake.

Shallow fry what comes outa the bag till golden in some suitable oil.




Tops with shellfish and bite sized pieces of chicken. Makes an excellent party food that even most kids and a lot of non chilli eaters will eat (although it IS hot).
I usyally save the backbones and wings of the Pearlies and Snapper we clean on fishing trips with the boys, and cook em up for snacks when we get back to camp. They are hoovered into a pile o debris


I'll post my mango chilli sauce up if anyones interested?

[mrotch]

Here is one of my favorite snacks:

Get fresh green jalapenos.
Slice in half lengthwise.
Remove seeds and veins.
Fill with cream cheese with real bacon bits mixed in. (or crabmeat or shrimp or whatever else sounds good to you mixed with the cream cheese).
Put on the smoker when you are nearly finished cooking whatever meat you were cooking.
roast gently until the jalapeno is just cooked thru, a bit of brown on the bottom makes it even better.
eat whil hot.

Removing the veins removes most of the peppers heat and leaves them fairly sweet. If you want them hot, leave the veins in.

Delicious with an ice cold beer!

Blacksmithing and moonshining - now that would be a totally winning combination.

I make a VERY similar recipe - I crumble up some Chorizo sausage and brown it in a pan - I use it in place of the bacon bits.

I have a tradition in my family where we make Hot Pepper Jelly during the Thanksgiving week and jar it up to give away during Christmas (I make gift baskets with homemade beer, bread, whiskey, pepper-jelly and cheese) - my daughter and son are coming over this week and we will be making some up. I don't have a written recipe since it was taught to me by my grandmother, but I can write one up if there's interest.

[Butch50]

A basic Texas style chili recipe:

Coarse ground meat - tough meat is best, tender meat tends to dissolve and turn to mush.

Chili Powder
Cumin
Oregano
Garlic
Onion
Tomato sauce
Masa harina
Salt

Brown the meat in a skillet, transfer to a stock pot, add the other ingredients and simmer for a couple of hours. You can add beans or rice if you like, or serve over beans or rice - or make a frito pie (Place big handful of frito chips in a bowl, cover with hot chili, then add shredded cheese and diced onions on top - stir and eat - a family favorite, kids just love this)

Generally use the following proportions - but these are just to get you started, all good chili is made with the cooks own preference in taste:

1 lb. coarse ground, or chopped, tough meat
2 cans (15 ounces each) tomato sauce
1 chopped onion
As much garlic as you like - for me it is a whole clove crushed up
6 tablespoons of chili powder, or to taste
1 tablespoon cumin
3 tablespoons of masa harina flour mixed with water, or other thickener agent
1 tablespoon oregano
salt to taste
You may need to add a bit of water to get the consistency you like - I prefer it to be pretty thick, about like a heavy gravy, others like it thinner. This will be a mild chili, not very spicy at all - you can add more chili powder but it isn't all that hot - or you can add cayenne pepper to taste, cayenne will heat it up very nicely....

There are of course infinite variations.....

[Uncle Jesse]

Habaneros are hot, of course, but I don't like the flavor in the one's I've tried. Sort of an odd metallic taste. I much prefer Thai peppers or a fresh jalapeno. Also had some great yellow wax peppers once with a sweetish skin and brutal bite to them, absolutely delicious.

Jalapenos are not as hot as a habenero but if ya mix a few in with the seeds it'll do just fine in my experience.

[MORGAN]

Blacksmithing and distilling is a winning combination. Thats me. Add some ujsm or a good spiced rum and what more do you want. With the shop you can make bout any still you want. And modify and modify till you have what you want. Morgan

[Butch50]

Jalapenos are not as hot as a habenero but if ya mix a few in with the seeds it'll do just fine in my experience.

I love the flavor of jalapenos. You can certainly add them to the chili if you want to spice it up a bit. I have read that there is a "hotness scale" for peppers and that on that scale jalapenos are 16 and habaneros are a 60.

[junkyard dawg]

scoville units?

All I know is habaneros are hot sumbitches... too much for me... You can't hardly taste them before the fire reduces you to a sniffling watery eyed crybaby.... A jap will hurt you, but a habanero is like eating a bite of the sun...too much pain...

A buddy chopped a chili in half... it was called a red habanero. macho dumbasses... we both stared each other in the eyes and chewed it up. I was miserable for the next 3 hours... stomach upset, could barely keep it down... and the burn. I drank 5 beers in the first fifteen minutes... a bunch of milk, peanut butter... bread... ice... nothing helped. total pathetic misery.... I've tried the orange habaneros since, but have never experienced anything like that. the next morning was no picnic either...

[Butch50]

My Dad used to raise habaneros and pickle them to take to work. He would occasionally talk some poor fool into taking a big bite. Mean, just plain mean.

Those things can raise a blister on your tongue.

[modul8]

scoville units?

All I know is habaneros are hot sumbitches... too much for me... You can't hardly taste them before the fire reduces you to a sniffling watery eyed crybaby.... A jap will hurt you, but a habanero is like eating a bite of the sun...too much pain...

A buddy chopped a chili in half... it was called a red habanero. macho dumbasses... we both stared each other in the eyes and chewed it up. I was miserable for the next 3 hours... stomach upset, could barely keep it down... and the burn. I drank 5 beers in the first fifteen minutes... a bunch of milk, peanut butter... bread... ice... nothing helped. total pathetic misery.... I've tried the orange habaneros since, but have never experienced anything like that. the next morning was no picnic either...

I know its wrong but I was laughing so hard I was crying reading that..

Got a bottle of Blairs Sudden Death sauce and put it out as dipping sauce without knowing how hot it was. Damn it was hot. I have used it since and about 2 pin heads worth flavoured some nachos nicely. First bit as dipping sauce was covering a sausage roll.

[HookLine]

A buddy chopped a chili in half... it was called a red habanero. macho dumbasses... we both stared each other in the eyes and chewed it up. I was miserable for the next 3 hours... stomach upset, could barely keep it down... and the burn. I drank 5 beers in the first fifteen minutes... a bunch of milk, peanut butter... bread... ice... nothing helped. total pathetic misery.... I've tried the orange habaneros since, but have never experienced anything like that. the next morning was no picnic either...

I spent some time in SE Asia as a kid, so I knew all about seriously hot foods. Back in Oz, when I was about 12 my best friend, a good but cocky kid, was at our place. There were several Birdseye chillis (the smallest and HOTTEST ones) in a bowl on the table. He asked what they were and I explained. He said, I can eat one of them raw. My mum said, are you sure about that. He said yes, and grabbed one and started chewing before we could stop him.

I don't need to explain the consequences to you folk, except to say it was pretty amusing, and he lost a little of his cockiness that day.

Don't really go for hot foods these days. But if memory serves, sucking on cucumber covered in yoghurt or sour cream takes the sting out of your mouth after an especially hot one.

[Aidas]

Any fatty product (one that can coat the palate and the tongue) will help in shortening burn-time. The capsaicin is flushed by fats. Edit: the burn-time in the mouth will be shortened, but it won't affect burn at the other end...

BTW, the hottest pepper, according to National Geographic is the Bhut Jolokia, with a BRITISH pepper in second (the Dorset).

Here's the chart:


http://www.flickr.com/photos/maisonbisson/471359252/" onclick="window.open(this.href);return false;" rel="nofollow

Aidas

[punkin]

Habaneros are hot, of course, but I don't like the flavor in the one's I've tried. Sort of an odd metallic taste. I much prefer Thai peppers or a fresh jalapeno. Also had some great yellow wax peppers once with a sweetish skin and brutal bite to them, absolutely delicious.

Jalapenos are not as hot as a habenero but if ya mix a few in with the seeds it'll do just fine in my experience.

Just don't understand that at all,Unc.
The thing that impressed me the most when i first tried my little orange capsicums, (and still does) is the complexity of flavour the little buggers have.
Sure they're hot.
Blisteringly hot, if you use too much of em.
But it's comprised of a combination of small amount of lip burn, large amount of mouth burn, small amount of throat burn and a fairly serious amount of tummy warming action.
There's the raising of body temperature and serious flushing, but there is FLAVOUR there.
Not like the intense heat/lip burn of a birdseye/thai chilli.
But i do agree that it is a more rounded chilli like a jalepeno, but just plain tastier.

I'd like to say they're all iuse, but i like combinations of flavour, and i think i'm educated enough in the palate to appreciate the combination of a small amount of birdseye, a reasonable amount of Habernero, a couplea drops of Aussie Backburner tobasco type sauce and some preserved store bought minced chilli in a pot of homem,ade chicken broth with prawns and noodles.

Wouldn't be without my Haberneros ever again....Chilli heaven...

[punkin]

Stole this recipe from the net, but have made it my own, and has made it to the trusted folder...
You won't be sorry with this sauce...





Best Ever Sweet Chilli Sauce (Bajan Style)

Guaraunteed to impress ALL comers or your money back

12 small red chillis (birdseyes in the piccie, but habernero or scotch bonnett works)

2 jalepenos or other sweet chillis (got them growin too)

1 large mango (or 2 small cans of mango slices 15oz all up)

1 cup of American Hotdog Mustard

1/4 cup brown sugar (packed)

5 tbspoons white vinegar (i use ricewine vinegar)

1 tbspoon Keens curry powder

2 teaspoons Cumin powder

1 tbspoon Chilli powder (fresher the better)

1 teaspoon salt

1 teaspoon pepper


Place the seeded chillis in the blender with the vinegar, grind it fine. Slowly add the other ingredients and proccess until smooth.

Bottle and refridgerate.

Makes a very hot sauce wich is perfect on e'thing.

Only takes half hour to whip up and if'n you don't grow the ingredients they're easy found and cheap at the supermarket.

Caution....furkin hot

[dunderhead]

I Throw a can of beer in chili when i cook it

[Husker]

Any fatty product (one that can coat the palate and the tongue) will help in shortening burn-time. The capsaicin is flushed by fats. Edit: the burn-time in the mouth will be shortened, but it won't affect burn at the other end...

BTW, the hottest pepper, according to National Geographic is the Bhut Jolokia, with a BRITISH pepper in second (the Dorset).

Here's the chart:

http://www.flickr.com/photos/maisonbisson/471359252/" onclick="window.open(this.href);return false;" rel="nofollow

Aidas

Here is a nice listing about the Scoville scale.
(includes links to pix of the peppers also).

http://en.wikipedia.org/wiki/Scoville_scale" onclick="window.open(this.href);return false;" rel="nofollow

H.

[Butch50]

I just watched a show on TV's Mythbusters on this very topic. Hilarious and they tried some pretty weird stuff, but no butter.

Butter is the best cure that I know of, and it isn't all that good.