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Sweet chiili sauce
Sat 20-Nov-10
11:50 am
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typhoo
France - ex Ecosse

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Not sure if I'm posting in he correct place, sorry if not.  Still got tons of chillies in the freezer from last year and was wondering if anyone has ever tried to make sweet chilli sauce.  Just finished my last shop bought jar and think |I may making it myself.  Any tips/recipies good folks?

Sat 20-Nov-10
3:36 pm
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typhoo
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Tried it didn't like it, not very good at this cooking malarky am I????  I like hot, but OMG, blow your head off.  I'm sticking to stuff I know in the future!

Sat 20-Nov-10
3:40 pm
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Toffeeapple
North Bucks

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You still have a tongue in your mouth?big_laugh

I'll try that again!

Sat 20-Nov-10
3:50 pm
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typhoo
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haha just about TA, thing is we are having friends down for dinner tonight (sweet and sour chicken - I KNOW that like the back of my hand!!), keep trying the sauce, but can't really taste what adjustments I need to make.  Having to get Jim in to taste every 2 mins!

Sat 20-Nov-10
4:16 pm
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Toffeeapple
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Good luck with it...

I'll try that again!

Sat 20-Nov-10
4:46 pm
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paperman
Saxmundham, Suffolk

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FIONA: The best I have made has been effectively apple jelly with added chiiles, frankly sometimes it is hot hot hot and other times it is mild just depending on the strength and amount of chilli I put in, I have never yet managed to make the same strength twice.

I use the whole chilli, seeds as well, I cut the chilli into thin slivers/slices and put in the apple juiice after straining and boil along with the sugar up to setting point.

When setting point is reached and the stuff is in jars I tend to have to invert the jars every 15 minutes or so for the first hour or whatever to ensure the chilli flakes remain suspended through the jar, otherwise they either all sink to the bottom or float to the top depending on what day it is and whether the wind is blowing from the east !!

Either way I end up with something that is much enjoyed either as a simple sweet chilli jelly or as something I also add in to various sauces in my cooking.

Dunno if this is any help, it isn't a sauce and maybe you do this anyway but hope so.

 

 

I have reached an age where my train of thought often leaves the station without me...

Sat 20-Nov-10
5:35 pm
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JoannaS
Latvia

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I had a problem with chillis. We had nice red ones earlier on this year and I was cautious with those as they were hot for us, a quarter of a chilli was quite sufficient in a meal. We then had to bring some green chillis in as they were getting chilly whistle, but we covered the rest in fleece as they were not on the edge of the bushes. The first green chillis we brought home were mild and three chillis were more like small green peppers. As the temperatures are due to plummet we thought we had better collect the rest and when I was cutting one of those up for a meal I tried some just to see what it was like, expecting it to be like the last lot - bad mistake. I had already cut up two chillis for green chilli and tomato soup - well we didn't eat it, too hot!whistlewhistlewhistle The cornbread was good though. Today 1kg of mince later and a large amount of grated carrots and we have an edible meal. roll_eyes I am drying the rest for chilli powder.

Sun 21-Nov-10
1:13 pm
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KateUK
uk

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I'm with Paperman on this one - I put flaked dried chillies in one batch of my japonica jelly- works really well. As the japonica sets very fast the flakes stay throughout the jar instead of moving up/down!

Blows your britches off, mind, so use with caution.. .

Kateuk makes things at http://www.etsy.com/shop/finkstuff and sometimes she does this too http://www54paintings.blogspot.com/ and also this http://finkstuff.weebly.com/

Sun 21-Nov-10
3:23 pm
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danast
Argyll, Scotland

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wave  I too have made apple  chilli jelly.  It is scrummy and very hot.  steam

Old teachers never die, they just lose their class

Sun 21-Nov-10
4:18 pm
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typhoo
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Sorry, not like you clever people, don't make jellies and things, haven't got a clue how to start, don't really like them, but if it's got chilli in it does that make a difference?

Sun 21-Nov-10
10:28 pm
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mike.
Coventry

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The apple chilli jelly sounds nice. I might try something like that next time I get a glut of chillies (or find loads cheap in a supermarket). The last time that happened, I dried most of them and ground them up to make chilli flakes. I also had a go at making a chilli sauce. According to my notes:

I chopped the chillies, sprinkled them with salt and put them in the fridge for a few days. The next step was to put the chillies, 1 clove of garlic, some spices (mustard seed, onion seed) and a splash of vinegar in a food processor and blend to a purée. I simmered the purée for a few minutes before putting it back in the food processor to make a smooth paste. I added equal amounts of water and vinegar until it reached a decent pourable consistency. I've put the sauce in a jar in the fridge to mature for a few weeks before I try it. 

The chillies seemed to have heat rather than flavour and the sauce was fairly potent without adding much flavour. I meant to try the sauce again using my home grown chillies but forgot to. I'm still getting ripe chillies from the plant I brought indoors so I might have a go before it's too late.

Visit my blog for food, drink, photography and hamsters.

Tue 23-Nov-10
6:45 am
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paperman
Saxmundham, Suffolk

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I have found this recipe:

http://uktv.co.uk/food/recipe/aid/516252

Might be worth a try.

 

I have reached an age where my train of thought often leaves the station without me...

Tue 23-Nov-10
8:14 am
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Green Rosie
Calvados, France

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1Kg chillieseeekeeekeeek

 

Chilli oil is nice.  Split open 6-8 fresh or dried chillies.  Pack into a dry sterilised bottle/jar with 1tbs black peppercorns.  Heat 500ml olive or rapeseed oil to about 40 degrees C, pour over chillies to cover them (or they'll go moudly) and leave to infuse for 14 days - or longer for a stronger oil.  Strain and rebottle.

 

It is hot though - I used it to brown turkey steaks - they tasted fine but when I used the contents of the pan to make the sauce it was too hot for the boys - OK for us adults though.

Tue 23-Nov-10
8:51 am
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paperman
Saxmundham, Suffolk

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I thought that too but thought I would pass it on.

Now where is my glass of water and fire extinguisher ?

I have reached an age where my train of thought often leaves the station without me...

Tue 23-Nov-10
11:36 am
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danast
Argyll, Scotland

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wave I like the sound of this, think I will try making it this afternoon.

Old teachers never die, they just lose their class

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