Red Hot chili sauce (will be translated upon request)

Posted on 20. August 2012 by Vivi

Housing 'standard’ multi-use and very hot chili sauce that lends itself equally well to be made with medium hot as quite strong chillies. I have successfully made it with 'shake-greenhouse’ chili mixture at the end of the season.

I love it as red Habanerosauce – uhm, but superhot it is also a nice sauce to have standing, when the dosage of the strong stuff the easy.

Mænden the rest of the ingredients align with chili amount. Should you export use 2 ½ cups oil and 7 ½ cup red wine you must also times the rest of the ingredients by 2 ½.

Ingredients:

Chili: all the chilies as you like to make sauce

The following portion multiplied by the number of times it takes for olive oil and red wine to just barely cover the chillies into the pan

1 dl olivenolie

3 dl rødvin

2 spsk salt

6 topspsk rå rørsukker

1 lille tsk citronsyre

maybe some. noget koncentreret tomatpasta

Sodium benzoate

How to:

Remove stem from chillies and halve them. In the pot with them.

Pour oil and red wine so it barely covers chillies (remember that times the rest of the ingredients up later when you get to them).

Let it simmer for fifteen minutes.

Blend the pulp with a stick blender – or allow to cool to the temperature of your food processor (or blender) can tolerate and use the.

Cook the mass back to you think the consistency is as you want it – I boil it usually just a few minutes – but you can cook it in as it suits you. Taste the while to the measured citric acid, sugar and salt – maybe you will have less or more in?

Hvis du synes at den er blevet for tynd – eller bare hvis du har lyst – så tilsæt noget koncentreret tomatpasta. Det jævner og runder smagen godt af med tomat. Så skal det lige koges igennen et par minutters tid.

Remove from the heat and add Atamon as directed on the bottle.

Pour immediately clean, scalded, atamonskyllede glass or bottles, which immediately closed and just turned a walk upside down and back again.

Tips:

Normally I use red wine – but you can make a light sauce with white wine and exports. gule chillier. You can substitute wine vinegar, so you get a more Sambal oelek like sauce. One can add onion, garlic, ginger, lemon grass, etc..

The sauce is relatively thin – which suits me fine, when I make the rather strong. You can easily use something less liquid (oil and red wine) – eg. so chilerne only half covered, if you would like a thicker chili sauce. It is not uncommon that the thin model face and stand (see last picture below) – they mean nothing, it just shaken together again before taking the. If the sauce is made extra hot (i.e.. Generation superhots) so it is nice that it is thin and easy to spread.

F. i.e.. made with:

Blandede røde Habanero + Aji Chombo + Trinidad Scorpion Morouga Blend

…og her lidt hots + superhots

Pickled chili in vinegar (will be translated upon request)

Posted on 19. August 2012 by Vivi

The recipe here is a basic recipe that you finally vary indefinitely. You can basically use any vinegar pickle recipes for chili also – then you just have a favorite recipe for cucumbers, then you can cleverly use the same for chili. Do you like dill, garlic, laurel, korianderfrø, cloves, peppercorns something good in your eddikesyltning, then pour it finally. I think that ex. garlic and herbs is most useful to the milder chili (so you can taste things) – and the stronger as I often do, it is perhaps a little harder for many ingredients to 'get to’ for chilien – therefore pickle I mostly ginger into thin slices with. They taste great use for themselves or with chili.

Syltede Jalapeños – as many are so excited about – also works super with this basisopskrift.

Ingredients:

ca 400 – 500 gr chili

7½ dl æblecidereddike eller anden lys eddike efter smag

2 spsk salt

5 spsk sukker

maybe Atamon

How to:

Wash chillies and treat them as you wish. The only thing that is important here is that the vinegar can get into the chili, so if you jellies them all, you should poke a number of holes in each with a skewer or cut a slit in the side of chili. Alternatively, you can remove the stem and make sure there is a hole in the top of the chili where the stem has been sitting. You can also cut chillies in half or into rings or whatever you think.

Fill chilies and optionally. other fillings in a clean, scalded (and possibly. Atamonskyllet) glass. Push it well – Use clean fingers or a ladle to Mokke it slightly with.

Warm up the vinegar with sugar and salt – flavor to whether you think there should be more of some of the parts in. Just before boiling into the pot of – possibly. Atamon stirred in and met the chili in glass. Luke immediately.

Tips:

You can undlade Atamonen. It reduces the durability, but vinegar, salt and sugar conserves excellent alone. Jeg tager dog ikke chancen hvis jeg laver mere end et enkelt glas, since we do not always get eaten things right quickly, because we lichens as many experiments – but with only a single glass, smoking it just chilled after pickling without Atamon. You might scald chili in a colander before they smoke in the glass.

Horse radish preserves the – so you may want. put such a pair of washers if you do not use Atamon.

Always remember to use completely clean things to fish chillies with.

When I jellies chili holders throughout, only with the stalk cut off, must be able to run the vinegar inside them. You should therefore like to the turn the page or opening up when you 'packages’ them in the glass.

The brine is poured in and the lid closed, I do often that I just turn them around sometimes, so I'm sure that there are over vinegar into them all. So I åbner glass, refill with more warm vinegar and closes it immediately again. The fruit must be completely covered, not sticking up out of the vinegar.

Using finally the vinegar when you are finished eating chillies – or underway – only those of the glass is always covered. You can use it anywhere you would use a different vinegar. Du kan jo eksempelvis bruge den til at lave et glas chilimarmelade med ;o)

Barbecue sauce with dark forest honey

Posted on 18. August 2012 by Vivi

There are many delicious barbecue sauce recipes around the web – Some of buy versions are reputable and most often does one get yourself messed a hit together in a bowl before grilling, which can not be reproduced accurately, but you just make a new next time. I have some ingredients that I keep returning to and made a sauce of slightly larger portion which come in bottles. Here in a little special variant with dark forest honey.

The sauce here is intended as a barbecue sauce of the kind that you smear on meat and vegetables the last moments of grilling time. It can also be served to the grilled or fried meat and vegetables as a dip or sauce.

It's a little more time consuming process than to snatch a bottle at the supermarket, but I think of course it is worth it. Judge for yourself, if you have the courage to try.

This batch yields approximately. 2,2 liter.

Ingredients:

1 kg semidried, røgede tomater

Chili to taste – possibly. smoked (not translated yet)

200 gr mørk skovhonning

100 gr tamarindpasta + 1 liter vand

3 dl mørk soya (use the thick of Asians supermarket)

3 hele hvidløg

1 dl mørk sesamolie

Sodium benzoate

How to:

The tomatoes sliced down the middle and dried in the oven. Store tomatoes stand with me about. 15 timer ved 50 – 60 grader.

Then cold smoked the approximately. 12 timer.

Tamarindpastaen udrøres i 1 liter kogende vand og står og trækker minimum 30 minutter. The juice is strained then down into the pan and the pulp thrown out.

Alle ingredienser blandes i gryden og simrer under låg ca 30 minutter.

Blend then – preferably with a hand blender. Otherwise, the mass to cool to the temperature as your food processor or blender can handle.

When it is blended to a suitable consistency Køge mass op igen. Herefter tages den af varmen og der røres Atamon i.

Hæls sauce on pure, scalded, Atamonskyllede bottles.

Note:

Of course you can use hot smoked tomatoes instead – it takes course only an hour or two depending on how much heat you give them – then they are dried and smoked a little. Fresh tomatoes – without smoke – can also be used, it's just a little something different.

Among other things used: grilled chicken, grilled pepper (T-Bone has fået Barbecue spice (will be translated upon request))

Made with particular. In Trinidad Scorpion Morouga Blend til Portion in.

Plum chutney with orange and chili (will be translated upon request)

Posted on 15. August 2012 by Vivi

Blommechutneyen here tastes although the sun and summer. The orange gives the yolks a beautiful contrast and both fit nicely with the chili.

If the plums are ripe chutney can be a bit thin. Of course you can thicken it with the gelling agent if it is – but I think now you do not mind the texture is not the same from time to time.

The portion here is quite large – divide themselves – or low at, det plejer at blive spist hurtigt ;o)

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Yellow chili marmalade (will be translated upon request)

Posted on 9. August 2012 by Vivi

Jam here is based on pepper, which is in the family with chili. If you choose to do it with mild chilli fruits, can pepper wholly or partly replaced by chili. If you want to a real boom strong little clean chilisag, it can be made in one strong chili also.

Although it's called a jam, it is not intended to lubricate clean on Sunday rolls – although it also can be used for the. It is rather a chilirelish, which can advantageously be used as an extra touch to cheese food, in the sandwich and food in general. It is also suitable as a glaze.

The taste is sweet both, tart and strong (depending on the chilies to use course). A good all-round product, used where you want a little sweetness with the strong. Ginger helps to give an extra flavor boost and may be dispensed with if you would rather have a clean chilli flavor – but I think now that the two complement each other excellently.

The half-orange and lemon provides light fruity flavor, supporting the yellow chiliers own taste. You can pour more fruit in, but my intention was at her they would let bidrage, not make jam to an orange / lemon marmalade. You do I like to clean.

Portionen her giver små 2 liter.

Ingredients:

Yellow chillies aftertaste – like mixed

ca 500 gr. yellow bell pepper

ca 200 gr ingefær

Grated zest and juice of ½ lemon

Grated zest and juice of ½ orange

1½ kg rå rørsukker

7½ dl æblecidereddike

Gelling agent of the type to be in accordance with the sugar

Sodium benzoate

How to:

Place a small plate or bowl in the refrigerator. The use later when you test the thickness of the jam (and it should go fast when it happens).

Pour the vinegar and sugar in a large saucepan.

Grate the peel of the two half-citrus fruit (easily done while they are all). Gem skull for later.

Squeeze the juice and pour it into the pan.

Peel the ginger and cut it into smaller pieces.

Cleaning chili founders of stem, grains and optionally. freezing tolerance – unless chillies are small, you can only remove the stem. Cut chillies little rough in pieces, small chillies split once.

Chili and Ginger given a ride in the food processor until they are turned into crumbs (see picture below) – they must not be blended with moss. Pour them into the pot.

The peppers are cleaned of stem, grains and frøstole and cut into chunks.

They also get a ride in the food processor – like a slightly coarser crumbs than ginger and chilli. Pour them into the pot.

Kog blandingen op og lad den koge i 10 minutter.

Season to taste along the way and add more chopped chilli in a hurry, If there is no.

Add the gelling agent. Read the package first – most should just mix in a little sugar before they sprinkled in. Lad geleringsmidlet koge ½ eller 1 minut (read the package) and remove the saucepan from the heat. Get your cold plate in the refrigerator and pour quickly a spoonful of the mass on the plate. A consistency OK when the jam has cooled or to be more gelling agent in?

If you need more, the pan back on the heat and boil with a little more. Repeat the test.

When you are satisfied with the sample plate into the pan from the heat and citrus peel added, then Atamon as directed on the bottle.

Jam should just be a moment to cool very easily by – so that the pieces of fruit lingers in the liquid. Tube like in the en route. 5 minutter plejer at være rigeligt, but you will find uf of when you fill the first glass.

Pour the jam in clean, scalded, Atamonskyllede glass which closed immediately and quickly turned a walk upside down and back again.

Check after the first glass of fruit lingers in the mass. If it does not,, kan du vente 5 minutter mere og så prøve igen med et næste glas. De glas som du har fyldt kan du lige vende på hovedet et par gange imens de køler for at fordele sagerne.

Normally I have no challenges with this – jeg fylder bare løs efter de første 5 minutter og så bliver de fine.

It tastes best with a mild and round apple vinegar as example. Urtekrams. If you got your hands on one of the very sharp / sour, can a few dl. replaced by water.

Red chili marmalade (will be translated upon request)

Posted on 8. August 2012 by Vivi

Jam here is based on pepper, which is in the family with chili. If you choose to do it with milder chillies, can pepper wholly or partly replaced by chili. If you want to a real boom strong little clean chilisag, it can be made in one strong chili also.

Although it's called a jam is not intended to lubricate clean on Sunday rolls – although it also can be used for the. It is rather a chilirelish, which can advantageously be used as an extra touch to cheese food, in the sandwich and food in general. It is also suitable as a glaze.

Portionen her giver ca 1½ liter.

Ingredients:

Red chili pepper to taste – like mixed

ca 500 gr. red bell pepper

ca 200 gr ingefær

1 kg rå rørsukker

6 dl æblecidereddike

Gelling agent of the type to be in accordance with the sugar

Sodium benzoate

How to:

Place a small plate or bowl in the refrigerator. The use later when you test the thickness of the jam (and it should go fast when that happens).

Pour the vinegar and sugar in a large saucepan.

Peel the ginger and cut it into smaller pieces.

Cleaning chili founders of stem, grains and optionally. freezing tolerance – unless chillies are small, you can only remove the stem. Cut chillies little rough in pieces, small chillies split once.

Chili and Ginger given a ride in the food processor until they are turned into crumbs (see picture below) – they must not be blended with moss. Pour them into the pot.

The peppers are cleaned of stem, grains and frøstole and cut into chunks.

They also get a ride in the food processor – chopped like to coarse crumbs than ginger and chilli. Pour them into the pot.

Kog blandingen op og lad den koge i 10 minutter.

Season to taste along the way and add more chopped chilli in a hurry, If there is no.

Add the gelling agent. Read the package first – most should just mix in a little sugar before they sprinkled in. Lad geleringsmidlet koge ½ eller 1 minut (read about it on the package) and remove the saucepan from the heat. Get your cold plate in the refrigerator and pour quickly a spoonful of the mass on the plate. A consistency OK when the jam has cooled or to be more gelling agent in?

If you need more, the pan back on the heat and boil with a little more. Repeat the test.

When you are satisfied with the sample plate into the pan from the heat and Atamon added as directed on the bottle.

Jam should just be a moment to cool very easily by – so that the pieces of fruit lingers in the liquid. Tube like in the en route. 5 minutter plejer at være rigeligt, but I'll find out when you fill the first glass.

Pour the jam in clean, scalded, sodium bezoate rinsed glass jars, which closed immediately and quickly turned a walk upside down and back again.

Normally I have no challenges with this – jeg fylder bare løs efter de første 5 minutter og så bliver de fine.

It tastes best with a mild and round apple vinegar as example. Urtekrams. If you got your hands on one of the very sharp / sour, can a few dl. replaced by water.

Pear mostarda with chili (will be translated upon request)

Posted on 4. August 2012 by Vivi

A delicious way to use his lights on, which soon will begin to be both here and among the recipients when I have given them away. It is important that the bulbs used is a little fast for it if they are to remain in chunks after cooking.

Hvis du anvender faste pærer giver portionen her meget tæt på 4 liter.

Ingredients:

About . 3 kg modne, standard bulbs
Dried figs – ca 500 – 750 gr. works fine I think
500 gr muscovado sukker
650 gr rå rørsukker

1 dl olie

3 top spsk salt

1 – 2½ dl water (start med 1 dl)

350 gr gule sennepsfrø

3 top spsk gul sennepspulver

chili to taste, chopped (fruity chillies are ideal for this – but do like plenty of them)

maybe some. Sodium benzoate

How to:

Peel and core the pears. Cut them into small pieces – ca 1 x 1 cm.

Cut the figs into little pieces smaller than bulbs.

Pour all of the ingredients – except powdered mustard, mustard and chili – in a pot and mix it well. Læg låg på og lad det stå i stuetemperatur og trække 2 – 4 timer. Turn the like around it along the way – the juice will begin to pull out of the bulbs.

Bring massen langsomt i kog.

Småkoger uden låg i ca 30 minutter til pærerne er møre og saften kogt passende ind. The consistency should be not too thick syrup towards the end of cooking time. It thickens further when mustard comes in.

If there is no liquid on the way, then add a little more water – det kommer meget an på hvor faste pærerne er.

Stir occasionally and especially at the end – Do not burn on the bottom.

A large – like deep – pot is a good idea. It splutter slightly.
Is it too thin, so let it boil a little longer.

Absorption of heat and sow mustard powder, mustard and chili.

Smag til med lidt mere salt og måske mere chili.

Remove from the heat and add Atamon as directed on the bottle if you want. Alternatively mostardaen henkoges.

Put into clean, scalded, atamonskyllede glass (unless you preserve al) as close immediately.

Tips:

If you like it, then add chopped dried apricots instead of figs and / or light raisins.

Eat items. til ost, spicy sausage, meats, boiled eggs, i sandwich osv. Fatastisk to strong blue cheese and really old cheese.

Note:

Mostarda made traditionally also used a different method where the juice first pulled out of the fruit over several days. The juice made into syrup as the fruit then cooked tender in. The above method does work very well when there are berries in mostardaen.

Chili ketchup with other spices (will be translated upon request)

Posted on 31. July 2012 by Vivi

It's easy to make your own ketchup and the taste is unbeatable. It takes a little time, so it pays to make a double portion when you are doing.

The following recipe can also be made without chilli – and you get a delicious' ordinary’ krydderketchup of the – hvor det jo er tilladt at sætte sit helt helt eget præg ;o)
The taste is like a krydderketchup (in addition to the chili), that is, with more seasoning than a traditional ketchup.

Ingredients:

1 kg tomater

fresh chili to taste – cut into small pieces (or a little chili powder / crushed chili to taste)

400 gr løg

2 apples

1 – 2 dl æbleeddike (depending on how tart both it and the tomatoes are)

4 spsk brun farin

2 tsp salt

1 tsk hele nelliker

½ rod whole cinnamon (the small rods)

1 tsk hel koriander

2 tsk sennepsfrø

maybe some. tomatkoncentrat (a small or large can)

Sodium benzoate

How to:

The spices ground in a grinder or a mortar.

Core the apples and cut tomatoes, onions and apples, diced. The apple is not peeled off.

Start med 1 dl eddike og tilsæt mere senere hvis der skal justeres. There is a big difference between acid unit in the different brands.

Get every ingredient holders, with the exception of tomato concentrate, in a pan and let the ketchup simmer without a lid on for about. 1 time.

Let the mass cool to the temperature of your blender can handle and then blend the mass several times. Pour back into the saucepan.

Let ketchup simmer until it is cooked to nearly real consistency – it should be slightly thinner than you want your ketchup – it thickens slightly when it cools. Jeg koger ca 1/3 af væsken væk – I think that's appropriate. There must be stirred frequently, especially towards the end, as ketchup does not burn. Season with more vinegar along the way if you think.

When it is getting there, season to taste with any. more sugar, salt, eddike og chili. I use powdered chili for this part.

If you choose to add the tomato concentrate made it a little before the ketchup is boiled down to desired consistency, when the concentrate acts as a light cultivation.

Season with salt, sugar and possibly. spices.

Remove the ketchup from the heat and add Atamon as directed on the bottle.

Immediately pour the scalded, atamonskyllede glas eller flasker som lukkes med det samme.

Note:

Tomato concentrate contribute with light cultivation, red color and more tomato flavor. If you do not have fået barrels of fresh cut, strong tasting tomatoes – the concentrate may be just providing a tomato flavor boost. It's a little different if I use it or not – it depends on smagen in the tomatoes that I have fået barrel / picked.

Of course you can replace the whole spices with ground if you do not have to paint them yourself. They all just tastes more (and better). The spices can of course also be omitted for a more clean and clear tomato flavor. Pinks tastes good through, then you're not so crazy about them – so you can get away with ½ teaspoon or any. omit them.

Remember to use a good large pot – it splutter a little when it boils into. I use a small soup pot.

I have experimented with smoked chillies and tomatoes also – which also tastes terrific.

En styrke som passer mig fint er en stor Habanero til 1 portion – and so possibly. taste with some hot chili powder eventually.

Tomattapenade with chili and/or herbs (will be translated upon request)

Posted on 25. July 2012 by Vivi

A delicious dip for raw vegetables in haps size, freshly baked 'Turkish’ bread or flutes, toasted bread sticks or grissini. Good on 'tapas table’ and spread in bowls and sandwich. Delicious with eggs. Good to grill food on a piece of freshly grilled bread.

Smag is fresh, slightly acidic and yet toppakket with umami. Maybe more than one tomathummus tapenade – men bare smag den ;o)

You can choose to make a hot chili version without herbs (nemt winter with chili from the freezer) or turn it down a chili and well up the fresh herbs in a delicious summer version. In the picture there are lots of cilantro in.

Ingredients:

A large glass sun-dried tomatoes in oil – or two smaller glass

3 spsk tahin

2 tsp salt

1 tsk rå rørsukker

Saft og fintrevet skal af 1 citron eller to lime

½ head of garlic – more or less aftertaste

Chillies to taste

A good olive oil

maybe some. lots of fresh herbs to taste – i.e.. basil in raw volumes, parsley, løvstikke, coriander osv.

maybe some. hiking to the consistency suits

How to:

All run together in the food processor until it becomes a homogeneous mass.

The oil from the tomatoes must – or you can fish them up and throw away their oil and instead use a good virgin olive oil.

Chili Lover can throw well with chili in this – tomato taste'll penetrate – and you have a delicious chilispread for spreading on bread, meat, boiled eggs m.m.

One can vary the kind in the infinite. In the winter when fresh herbs are usually not used for raw volumes one can experiment with other flavorings. It could be capers, anchovies, olive, parmegiano the. Doggy Style, the spring or can be made easier with a little fresh tomato, frosne Least OSV. Dried herbs and spices can also be used.

Dragon Blood (will be translated upon request) – chili sauce with blackcurrants

Posted on 14. July 2012 by Vivi

Chili sauce here has lots of flavor in itself – before arriving in chili – as it can form the basis for all strengths. Here we make it hot ;o)

The different ingredients each contribute – but no one dominates (in addition, of course, the chili). Solbær'en can be tasted / smelled – but it is not the first thing you think of.

Saucen bliver let tyktflydende af sig selv og den smager henad en hot brown sauce/worcestershire.

Ingredients:

ca 1 kg solbær – fresh (or frozen Opto) – juice can probably also be used

½ liter of soy – Kikkomann is excellent for this

½ liter æblecidereedike

1 helt hvidløg

fresh chili to taste – like strong

a large piece of ginger or two

4 top spsk muscovado/molasse/brun farin (possibly more)

2 top spsk salt

possibly. Sodium benzoate

How to:

Rinse and nip berries. Put them in a pan with soy sauce and vinegar. Bring det i kog og lad det simre under låg i 20 minutter.

Imens renses chilierne og hakkes medium fint.

Ginger cut into thin slices – it should not be peeled off first.

The garlic peeled and coarsely chopped.

Når bærrene har simret 20 minutter hældes hvidløg, chili and ginger in, og det hele simrer 10 – 15 minutter mere.

Take it off the heat and let it cool slightly. Then blend in blender or food processor and filreres through a strainer. Blend like several rounds. Stir a little of the pulp in the strainer with a spatula or spoon to get the thick juice to run through.

The pulp is thrown out.

The juice / sauce poured back into the pot, sugar and salt are added and stirred up. It simmers for a few minutes and season if necessary. for more sugar. It depends on the berries which sourly it has been. Gryden tages af varmen.

Atamon added as is written on the bottle and the sauce poured on small clean, scalded atamonskyllede bottles.

Used in soups, saucer, the pastaretten, stir-fried Steak and on and on all permitted on the grill. However, may be reconstituted in a little oil or other prior to use as a marinade. Eminent to simmer dishes with meat and like tomato.

Blackcurrant Rene may be wholly or partially replaced by blueberries and / or blackberries.

Første portion lavet med 1 Bhut Jolokia x Douglah kryds (not fully mature) og ca 15 modne Gule Naga. It was a delicious taste and good chili power.
Siden er den lavet med lidt godt og blandet af røde chilier og hjemmelavet chilipulver.

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Vivis chili

chili – cultivation and food

Tag Archives: chili

Red Hot chili sauce (will be translated upon request)

Pickled chili in vinegar (will be translated upon request)

Barbecue sauce with dark forest honey

Plum chutney with orange and chili (will be translated upon request)

Yellow chili marmalade (will be translated upon request)

Red chili marmalade (will be translated upon request)

Pear mostarda with chili (will be translated upon request)

Chili ketchup with other spices (will be translated upon request)

Tomattapenade with chili and/or herbs (will be translated upon request)

Dragon Blood (will be translated upon request) – chili sauce with blackcurrants