Sundried tomato, Parmesan & Chilli muffins are rather lovely. But then again I would probably enjoy chilli in any recipe.
You could have a go at the sweet chilli jam on my blog - just ignore the bit that says that all the chillis have to be red!
Chili jam? Would love to have a go at growing my own. Are these the crop from the seeds of the first batch?
How hot are they?I've chopped and frozen chilis when no other ideas presented themselves - then I could just take out what I wanted when I needed it.I like to add chopped jalapeño to rice and beans, which we either eat straight up or as a taco/enchilada filling. (Saute a chopped onion, a chopped bell pepper, garlic to taste and one small chili pepper, minced and with seeds/ribs removed. Add about 2 cups cooked black beans, some prepared salsa or chopped tomatoes, and seasoning to taste - I use salt, pepper, cumin, a dash of cinnamon, and a pinch of oregano. Stir in cooked rice until the proportions look right. Cover and heat through until the rice absorbs some of the salsa or tomato liquid. Finish with juice of half a lime and top with chopped fresh cilantro. Sorry to be so vague on quantities but you know how it is when you don't have a recipe.)
I was about to say cool image but hot more likely.I had some delicious street food at the weekend. A chicken breast was cut across horizontally to make two thin slices. These were brushed with oil, sprinkled with chillie flakes and lemon juice then griddled till golden brown. Served in a soft bap with a mixed salad and so good I did the same with pork on sunday. You could dry some and save the seeds.
Consider freezing the Spitfire sauce in cubes to add a bit of interest to other sauces or casseroles.That goes for fresh herbs as well!
Wow - so impressed! I like chilli in couscous with fennel, lemon and tomatoes, and I like chilli in a beef casserole, very warming in the winter. I have always played safe with dried chillis, though, as I am wimpishly afraid I'll chop a chilli and then rub my eye or something stupid! Oh and there's a lovely mango salsa to go with chicken that mixes mangos with chillis, lime, salted peanuts, spring onions, coriander, mint and that Vietnamese sauce whose name of course escapes me, pad something.
Green Chilli Chutney?I love that pic ... your growing tiny furled umbrellas ;)
Mr Silverpebble freezes them in smallish pieces and then whips one out whenever he's cooking something spicy. V simple but it works! (P.S. He's v jealous of your crop. I'm afraid he's had a bit of a chilli failure)
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