planthelper Posted May 6, 2012 next time, i will add lemon grass, cymbopogon citratus, one of my fav's. taste is awsome, and it has a lot of health benefits. lemon would be nicer and more natural than vinegar. Share this post Link to post Share on other sites
Stillman Posted May 6, 2012 we used a lot of apple cider vinegar in our sauces as it was alot better flavoured then White vinegar. Share this post Link to post Share on other sites
planthelper Posted May 7, 2012 sometimes i have apple cider vinegar, with water instead of a lemonade, i like the taste a lot! 1 Share this post Link to post Share on other sites
nothinghead Posted May 8, 2012 Seems to be good for digestion, too. I like that the diy chilli sauce thread got "HOT" on the index page 1 Share this post Link to post Share on other sites
mutant Posted May 10, 2012 I am new to chilli hotness, but after some friend initiated me and found I can now tolerate heat best [actually I have started enjoying it] I dry and powderise chillis. when making a sauce or something, I add dry material as dry veggies, adding chilli powder if I wanna make it hot to the actual sauce medium. I used to consider chilli consumers crazy, but now! Share this post Link to post Share on other sites
∂an Posted May 15, 2012 I have been hearing lots about these "scotch bonnet" chilli's lately, from the Caribbean. anyone grow them? I wonder if they would grow in the temperate zone in spring.... jerked chicken on the bbq sounds good Share this post Link to post Share on other sites
Stillman Posted May 15, 2012 they will grow in a greenhouse or similar. Share this post Link to post Share on other sites
planthelper Posted May 16, 2012 the good and totaly exciting thing for growers like in germany is, that chillies are perennial! one can over winter chillies in cold climats indoors, or in a not too dark cellar. once spring comes, the almost dead looking plant, than will jump to life again... this is one of my first amazing things, i learned about chillies, till than, i thought, all solani (eatables) are annuals. i think temperate climats can produce very nice chilli crops of all kind, i believe chillies rather like temperate instead of tropical, even if they come from the carribean. think high altitude eternal spring climat (high lands of tropical south america). Share this post Link to post Share on other sites
mutant Posted May 17, 2012 yep perennial, I am attempting my first bonzai chilli plant. not that I have made bonzais b4, lol, but I am doing this nevertheless Share this post Link to post Share on other sites
xShiva.spacetechnology Posted May 19, 2012 some birds planted a birds eye chilli plant at my place. so i picked some, and used the food procesor on them, than boiled them for a while... i did it outdoors, so to avoid an anaphylactic shock, hehehe. finished product, filled into semi sterile recycled glass jar. materials: chilli, vinegar, pinch of salt, some water. tools: blender, stove pot, sieve. by pouring the boiled material thru the sieve, i remove all seeds, and manage to get the "puree". hint, you use a spoon to squash the material thru the sieve, to get the puree. never let any of this material get in contact with your eyes or genitals or mouth. clean everything right away, avoid spills. Sounds so easy, cheers for the recipe mate. Should be like a winner :bow: As for the chilli on genitalia, i have learnt from that mistake!!!!!! haha Share this post Link to post Share on other sites
2Deep2Handle Posted May 20, 2012 Well finally time for me to get involved in this thread, considering ive grown almost all varieties, and made sauce from most. Last batch had fresh peeled apple in it, but like all good secrets quantities not revealed. I either use fresh skinned tomatatoes, or 5 peeled limes (and the rind of 1 gets cooked with the chilli pods), for more exotic white meat chilli sauces. Ingredients:jar jalapeno pickled 4-6 tomatoes 20-60 bhut jolokias ginger powder 5-8 cloves of garlic grape seed oil olive oil 4-8 challotts pinch of salt Method: De-seed (can make dangerously hot by leaving seeeds in) bhut jolokias, and process with garlic and challots in blender until a light pulp. Sweat the chillis and caramalise chalotts(or substitute 2 finely-chopped onions) (medium-high simmer for about 15 minutes) in a light drizzel of a mixture of about 50/50 grape/olive oil, Blend tomatoes and add to saucepan. Add ginger and the juice of the jar of jalapenos. (optional) add 1-2 table spoons of sweet chilli (optional)add any other desired flavours or spices.(note some may optimally need to be added last if heat destroys them) Simmer for 5-10 minutes Stand until hot..NOT steamy hot. Blend until froth starts to appear. Simmer on high for 1-6 hours. Share this post Link to post Share on other sites
