Recipes.

Due to popular demand, I have included a recipes page.

  1. John's Sweet Chilli Sauce.
  2. Rocoto Mango Chilli Sauce.
  3. Rellenos.
  4. Pickled Chillies.
  5. Hot Spicy Lime Pickle.
  6. Roasted Chilli Jam.
  7. Chilli Relish.
  8. Molasses Spray.

John's Sweet Chilli Sauce.

This is a very simple recipe with a low degree of difficulty.

Ingredients:

I use various varieties, whatever is ripe and available at the time, but always include Habaneros.

Method: 

Makes approx. 3 medium sized jars.  Keep jar in the refrigerator after opening. Heat rating of this sauce is 7-8.  You can tone down the heat by removing the seeds or by using milder chillies.

Back to Top.

Rocoto Mango Chilli Sauce.

Ingredients:

Method: 

Back to Top.

Rellenos.

Ingredients:

Chilli preparation:

I use ripe/red Poblano's or ripe brown Mulato's but you can use green. Blacken the chilli over the gas burner of your stove or charcoal barbeque grill. When black and blistered, place in a plastic bag. Close and leave for 10 minutes. Peel the skin from the chilli. Make an incision with a sharp knife along the side of the chilli. Cut the main seed pod just under the inside of the stem and pull it out, careful not to rip the chilli. Roll the chilli in white flour and set aside.

Cheese stuffing:

Any cheese that melts nicely will do for the stuffing. I use "Perfect Italiano", a packet from the supermarket. It is a mixture of shredded cheddar, parmesan and mozzarella. Insert the cheese through the slit in the chilli. Do not stuff it to tightly as it expands when it melts. Seal the chilli with thin wooden toothpicks. Roll in flour again and set aside.

Tomato sauce:

Sauté the onion and garlic in a little olive oil. When the onions begin to brown, stir in the tomatoes. Add water or white wine to keep the sauce thin but not too thin. Season with salt and pepper. Simmer on low heat for the rest of the process.

Egg batter:

Separate one egg for each serve. Beat the whites until stiff. Beat the yolk a little and fold into the beaten whites.

Method:

Heat oil in a frying pan until hot. Hold the chilli by the stem and dip in the egg batter until well coated. Shallow fry in the oil, rotating until lightly browned all over. When browned place in the tomato sauce and ladle sauce over the chilli. Keep sauce on low heat. Heat the chillies in the sauce long enough to melt the cheese, about 15 minutes. It doesn't hurt to keep them in longer as they soak up the sauce.

Serving:

Serve as a side dish - delicious. Alternatively serve with rice and salad.

Back to Top.

Pickled Chillies.

This recipe for approximately 1 kilogram of chillies works well with most chillies. Thick fleshed chillies do best.

Ingredients:

Preparation:

Wash jars in hot soapy water then rinse in hot water. Alternately wash in dishwasher. Place jars on shelves in oven at 120 degrees Celsius for 30 minutes to sterilise.

Brine:

Place chillies in a bowl. Combine the salt and water and cover the chillies with the brine. Place a plate on the chillies to keep them submerged in the brine. Soak the chillies overnight to crisp them. Drain, rinse well and dry.

Pickling Solution:

In a pan combine ingredients. Bring to the boil. Leave to cool slightly

Method:

While the pickling solution is cooling, poke 3 small holes in the top of each chilli with a skewer. Pack the chillies tightly in the sterilised jars leaving  1 cm headroom. Pour pickling solution over the chillies leaving no head room. Remove any trapped air bubbles. Store for 4-6 weeks in a cool dark place before consumption.

Heat scale will vary depending on choice of chillies. Adding Habaneros will increase the heat of the other chillies.

Back to Top.

Hot Spicy Lime Pickle.

Ingredients:

Method:

Cut limes into eighths. Mix together spices, salt and chopped chillies. Mix well with the limes and then put in a screw topped jar and cover. Keep in a warm place for a week, shaking the jar every day. The pickles are ready when the limes skins become soft. Blend the limes to make a sauce which is easy to spread.

Back to Top.

Roasted Chilli Jam.

Ingredients:

I use Rocoto Manzano Red and Rocoto Peron chillies for great flavour. You can substitute any red chillies.

Method:

Remove the seeds and membrane from the capsicum and chillies. Cut into large flattish pieces. Cook under a hot grill until the skin blackens and blisters. Place into a plastic bag and set aside to cool, then peel away the skin and discard. Place the flesh in a food processor with 1/4 cup of white vinegar and finely chop. Transfer to a large stainless steel pan and combine with 1/2 cup of white vinegar. Bring to the boil, then reduce the heat and simmer for 5 minutes. Remove from the heat and add 2 cups of white sugar, 1/2 cup of soft brown sugar and 1 tablespoon jam setting granules. Stir until the sugar is completely dissolved, then return to the heat and boil for 5 minutes. Remove from the heat and leave to cool slightly, then carefully pour into hot sterilised jars and seal tightly. Once opened keep in the refrigerator for up to 2 months.

Back to Top.

Chilli Relish.

Ingredients:

You can substitute red Jalapenos.

Method:

Remove the seeds and white membrane from the capsicum and chillies. Cut into large flattish pieces. Cook under a hot grill until the skin blackens and blisters. Place into a plastic bag and set aside to cool, then peel away the skin and discard. Cut the flesh into thin strips. Combine the cider vinegar, white wine vinegar and sugar in a pan. Bring to the boil, then reduce the heat and simmer until reduced by half. Add the capsicum and chilli strips, ginger and garlic and simmer for 5 minutes. Cool, then stir in the lemon juice and salt. Transfer to an airtight container and keep in the refrigerator for up to 1 month.

Back to Top.

Molasses Spray.

I use this spray for Aphids and caterpillars. To keep possums away add an extra tablespoon of molasses.

Ingredients:

Method:

Dissolve the molasses in the warm water. Add the Sunlight and mix well. Spray fruit and both sides of the leaves.

Back to Top.

Home