Re: [CH] Fire in the hole! The hottest chili is ready for theworld
Matt Evans (tmattevans@gmail.com)
Fri, 3 Aug 2007 20:45:42 -0400
Andy --
Personally, I really like the vinegary mix and the reaction that
occurs during processing -- the vinegar becomes thick and viscous and
the flavor is awesome.
Now, with that said, I have been fortunate enough in the past to have
received some gifts from JohnT through the mail. Everything he has
ever sent me has been spectacular, so I'm sure that his method is also
exceptional.
JohnT's idea to dehydrate for powders and flakes is also awesome. I
would encourage you to smoke some of the chiles prior to dehydrating,
too.
I never attempt to remove any seeds for making my relish, but I do
remove seeds if drying for powder.
Matt
On 8/3/07, CH2060@xemaps.com <CH2060@xemaps.com> wrote:
> Matt & John,
> Thanks for your replys.
>
> I should have enough fruit to make both powder and I like your ideas of
> a relish.
> -- The lemon drops add a nice citrus flavor to the mix.
>
> Regarding the relish, one says "salt and shelf" and one says "sugar and
> fridge".
> -- I'm leaning to "sugar and fridge", but does anyone have preference to
> which?
>
> You either of you bother to (mostly) de-seed them?
>
> AndyB
>
> Matt Wrote:
>
> > Andy --
> > I make relish every summer when I am overwhelmed by chiles. I simply
> > stem them, and throw them into the food processor to mince pretty
> > finely (but don't puree). Scoop them into sterilized pint jars, add a
> > scoop (~1.5 tsp.) of kosher salt, and cover with boiling white
> > vinegar. While these don't (technically) need to be processed, I
> > think they're best when processed for 10 minutes and then allowed to
> > sit on the shelf for a month or two before opening. I love this stuff
> > and scoop it onto/into everything all year round -- barbecue sauce,
> > cream cheese for ABTs, pasta, vinaigrettes, marinades, sandwiches, hot
> > dogs, etc, etc.
> >
> > Matt
>
> JohnT Love2Troll wrote:
>
> > Andy,
> >
> > Dehydrate for powder or flakes. For good color and to not gas off the
> > cap set the temp at no more than 130°. I have a tray of Bhuts going
> > now. The next batch I'm going to ferment.
> >
> > Refrigerator pickling is really simple too. Cut habs in half. Slowly
> > heat 1 part 5% vinegar of choice and add 1 part sugar. Gently heat
> > until sugar dissolves. Add pods and put in fridge. Sticky, syrupy,
> > but very good & lasts forever with great candied color.
> >
> > JohnT
>
>
> Andy Said:
>
> > I also plan make an even hotter chile powder mix this fall (last year's
> > mix using habs and the lemon drops was quite good).
> >
> > Also, can someone suggest a (simple) recipe that could make good use of
> > the habs.
> >
> > AndyB
> > (Seldom moderate)
>
>
>