Posted: 12/05/2014 at 19:53
Jim............if it's any help, I am still using my Cayenne chillies from a bumper harvest in 1996...........like you, I grind a few at a time for Chilli powder. What has surprised me is that I decided to use a few of the seeds from these pods this year just to see if they would germinate. Lo and behold, they sprung up like good'uns
I always make my own Chilli sauce and paste..........I also like them with Ginger to spice up a Tomato sauce...........just right with Leek and Goat's Cheese Tart.
I agree that you always need fresh as well as dried. Not come across Chilli Jelly tho..........how do you do that ? Like Redcurrant jelly maybe ?
Jeepers that must have been some bumper harvest. They're old enough to be doing their A' Levels.
Mmm. Leak and Goat's Cheese Tart sounds wonderful.
Here's the recipe I use:
150 gram(s) long red chilli pepper (deseeded and cut into 4 pieces)
150 gram(s) red peppers (cored, deseeded and cut into rough chunks)
1 kilogram(s) jam sugar
600 ml cider vinegar
Sterilize your jars and leave to cool.
Put the cut-up chillies into a food processor and pulse until they are finely chopped. Add the chunks of red pepper and pulse again until you have a vibrantly red-flecked processor bowl.
Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring.
Scrape the chilli-pepper mixture out of the bowl and add to the pan. Bring the pan to the boil, then leave it at a rollicking boil for 10 minutes.
Take the pan off the heat and allow it cool. The liquid will become more syrupy, then from syrup to viscous and from viscous to jelly-like as it cools.
After about 40 minutes, or once the red flecks are more or less evenly dispersed in the jelly (as the liquid firms up, the hints of chilli and pepper start being suspended in it rather than floating on it), ladle into your jars. If you want to stir gently at this stage, it will do no harm. Then seal tightly.
It's a great basic recipe, I added an Indian Taka to it to make a great accompaniment to a curry and rice and I also made it using mint for a mint jelly. You could add anything to flavour it you can think of. Maybe not chips.