Re: [CH] Fire in the hole! The hottest chili is ready for theworld
JohnT Love2Troll (Love2Troll@kc.rr.com)
Sat, 4 Aug 2007 13:25:19 -0500
AndyB writes: >You either of you bother to (mostly) de-seed them?
Andy,
It all depends. I like my powders and flakes to look good as well as taste
good. Seeds from C. pubescens are always removed as they are large, black &
inedible. The more common species seeds are typical color & very often do
not match ripe (red) pod color, so I usually carefully remove them trying
to leave as much of the placenta intact as possible Yellows I leave alone.
This is just for powder. For ferments and sauces I leave seeds (except C.
pubescens) intact.
JohnT
----- Original Message -----
From: CH2060@xemaps.com
To: JohnT ; Matt Evans
Cc: Chileheads List
Sent: Friday, August 03, 2007 6:11 PM
Subject: Re: [CH] Fire in the hole! The hottest chili is ready for theworld
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)
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