Hi, I have an abundance of fresh chilis due to some great growing weather. I
still have some pickled from last year so would prefer a good sauce recipe
(not sweet) to use them in. Actually any great recipe that uses a few chilis
or more would be great. Anyone have any ideas or recipes?

The chilis I have are jalepeno and birds eye. I have tried drying them in
the past and and pickling. The pickling methods I tried had a 50/50 result,
if anyone has some tried and true pickling methods I guess, if worse came to
worse, I will pickle them again as I would hate to see them go to waste.

Scet

"Scet" wrote:
Hi, I have an abundance of fresh chilis due to some great growing
weather. I still have some pickled from last year so would prefer a good
sauce recipe (not sweet) to use them in. Actually any great recipe that
uses a few chilis or more would be great. Anyone have any ideas or
recipes?

The chilis I have are jalepeno and birds eye. I have tried drying them in
the past and and pickling. The pickling methods I tried had a 50/50
result, if anyone has some tried and true pickling methods I guess, if
worse came to worse, I will pickle them again as I would hate to see them
go to waste.

Scet, I have about a dozen recipes for Thai sauces and curries (not sweet),
which are 'freezer friendly'. It'll take me a couple of days to get them
together. I'll post them here, in alt.food.asian

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/
For info on a free (you pay only postage) herbal AIDS remedy, write to:
PO Box 9, Wichian Buri, Petchabun, 67130 Thailand. Enclose a self-addressed
(including country) envelope and $1 or equivalent for return postage.

"Scet" wrote:
Hi, I have an abundance of fresh chilis due to some great growing
weather. I still have some pickled from last year so would prefer a good
sauce recipe (not sweet) to use them in. Actually any great recipe that
uses a few chilis or more would be great. Anyone have any ideas or
recipes?

The chilis I have are jalepeno and birds eye. I have tried drying them in
the past and and pickling. The pickling methods I tried had a 50/50
result, if anyone has some tried and true pickling methods I guess, if
worse came to worse, I will pickle them again as I would hate to see them
go to waste.

Scet, I have about a dozen recipes for Thai sauces and curries (not sweet),
which are 'freezer friendly'. It'll take me a couple of days to get them
together. I'll post them here, in alt.food.asian

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/
For info on a free (you pay only postage) herbal AIDS remedy, write to:
PO Box 9, Wichian Buri, Petchabun, 67130 Thailand. Enclose a self-addressed
(including country) envelope and $1 or equivalent for return postage.

wrote in message
...
"Scet" wrote:
Hi, I have an abundance of fresh chilis due to some great growing
weather. I still have some pickled from last year so would prefer a good
sauce recipe (not sweet) to use them in. Actually any great recipe that
uses a few chilis or more would be great. Anyone have any ideas or
recipes?

The chilis I have are jalepeno and birds eye. I have tried drying them
in
the past and and pickling. The pickling methods I tried had a 50/50
result, if anyone has some tried and true pickling methods I guess, if
worse came to worse, I will pickle them again as I would hate to see
them
go to waste.

Scet, I have about a dozen recipes for Thai sauces and curries (not
sweet),
which are 'freezer friendly'. It'll take me a couple of days to get them
together. I'll post them here, in alt.food.asian

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/
For info on a free (you pay only postage) herbal AIDS remedy, write to:
PO Box 9, Wichian Buri, Petchabun, 67130 Thailand. Enclose a
self-addressed
(including country) envelope and $1 or equivalent for return postage.

Thanks Nick.

Scet

wrote in message
...
"Scet" wrote:
Hi, I have an abundance of fresh chilis due to some great growing
weather. I still have some pickled from last year so would prefer a good
sauce recipe (not sweet) to use them in. Actually any great recipe that
uses a few chilis or more would be great. Anyone have any ideas or
recipes?

The chilis I have are jalepeno and birds eye. I have tried drying them
in
the past and and pickling. The pickling methods I tried had a 50/50
result, if anyone has some tried and true pickling methods I guess, if
worse came to worse, I will pickle them again as I would hate to see
them
go to waste.

Scet, I have about a dozen recipes for Thai sauces and curries (not
sweet),
which are 'freezer friendly'. It'll take me a couple of days to get them
together. I'll post them here, in alt.food.asian

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/
For info on a free (you pay only postage) herbal AIDS remedy, write to:
PO Box 9, Wichian Buri, Petchabun, 67130 Thailand. Enclose a
self-addressed
(including country) envelope and $1 or equivalent for return postage.

Thanks Nick.

Scet

There's a bottle of Portuguese Piri-piri sauce around the house, the Mrs
likes it on her grilled chicken but being the tight fisted person that i am,
i read the label & contents & makes my own. Here's how i did it... changing
it a bit according to the great Musgovian tradition.

Chillis ( all sorts & types but i had Jaimacan scotch bonnets)
spring onions/scallions is what you call them.
ginger
garlic
a few pickled red peppers(bell is what you call them) or just fresh.
salt & sugar
a drop of wine vinegar or any type of vinegar.
and whatever else you fancy... coriander, parsley, anchovies, capers etc.
they're all good.

Blitz the lot in a blender & marinate your choice of meat for a few hours if
not longer. Oven cook, grill, BBQ etc.

If you make a large batch, pour it all into a clean sterilsed jar & let it
settle before pouring some veg. oil over to seal the top of the sauce &
prevent it from going off. You can also use this as a spicy dip anytime.

hope this helps.

DC.



"Scet" wrote in message
...
Hi, I have an abundance of fresh chilis due to some great growing weather.
I
still have some pickled from last year so would prefer a good sauce recipe
(not sweet) to use them in. Actually any great recipe that uses a few
chilis
or more would be great. Anyone have any ideas or recipes?

The chilis I have are jalepeno and birds eye. I have tried drying them in
the past and and pickling. The pickling methods I tried had a 50/50
result,
if anyone has some tried and true pickling methods I guess, if worse came
to
worse, I will pickle them again as I would hate to see them go to waste.

Scet

hi....is it possible to mail me some of your SMALLEST red birds eye (prik
kee nu) chilis???? I need to have some plants to grow and could use the
seeds if the chili is in good condition. I am in Florida and hope you are in
the states as well. I just returned from Thailand but was afraid of bringing
the seeds in to the USA customs really does check everything theses days.
If you can do this, please answer to this newsgroup so I can contact you and
tell you where to mail the precious chil and seeds and also send you some
renumeration for your trouble joel
"Dimitri" wrote in message
om...

"Scet" wrote in message
...
Hi, I have an abundance of fresh chilis due to some great growing
weather.
I
still have some pickled from last year so would prefer a good sauce
recipe
(not sweet) to use them in. Actually any great recipe that uses a few
chilis
or more would be great. Anyone have any ideas or recipes?

The chilis I have are jalepeno and birds eye. I have tried drying them
in
the past and and pickling. The pickling methods I tried had a 50/50
result,
if anyone has some tried and true pickling methods I guess, if worse
came
to
worse, I will pickle them again as I would hate to see them go to waste.

Scet


Smoke them:

Go here and then click on smoking at home.

http://www.gourmetsleuth.com/chipotle.htm

Dimitri

On 2005-01-18, Joel Smith wrote:

tell you where to mail the precious chil and seeds and also send you some

Have you shopped around. We have fresh whole Thai chiles in our local
supermarket.

nb

On 2005-01-18, Joel Smith wrote:

tell you where to mail the precious chil and seeds and also send you some

Have you shopped around. We have fresh whole Thai chiles in our local
supermarket.

nb

I think Scet is in Australia judging by the .com.au address but no worries,
Nick 'Prik kee noo' Cramer is the man you're after, just ping for him in
either this newsgroup or over at a.bin.food.

DC.


"Joel Smith" wrote in message
k.net...
hi....is it possible to mail me some of your SMALLEST red birds eye (prik
kee nu) chilis???? I need to have some plants to grow and could use the
seeds if the chili is in good condition. I am in Florida and hope you are
in
the states as well. I just returned from Thailand but was afraid of
bringing
the seeds in to the USA customs really does check everything theses
days.
If you can do this, please answer to this newsgroup so I can contact you
and
tell you where to mail the precious chil and seeds and also send you some
renumeration for your trouble joel
"Dimitri" wrote in message
om...

"Scet" wrote in message
...
Hi, I have an abundance of fresh chilis due to some great growing
weather.
I
still have some pickled from last year so would prefer a good sauce
recipe
(not sweet) to use them in. Actually any great recipe that uses a few
chilis
or more would be great. Anyone have any ideas or recipes?

The chilis I have are jalepeno and birds eye. I have tried drying them
in
the past and and pickling. The pickling methods I tried had a 50/50
result,
if anyone has some tried and true pickling methods I guess, if worse
came
to
worse, I will pickle them again as I would hate to see them go to
waste.

Scet


Smoke them:

Go here and then click on smoking at home.

http://www.gourmetsleuth.com/chipotle.htm

Dimitri

"Scet" wrote in
:

Hi, I have an abundance of fresh chilis due to some great growing
weather. I still have some pickled from last year so would prefer a
good sauce recipe (not sweet) to use them in. Actually any great
recipe that uses a few chilis or more would be great. Anyone have any
ideas or recipes?

The chilis I have are jalepeno and birds eye. I have tried drying them
in the past and and pickling. The pickling methods I tried had a 50/50
result, if anyone has some tried and true pickling methods I guess, if
worse came to worse, I will pickle them again as I would hate to see
them go to waste.

Scet



We tend to make chilli jam or freeze ours when we have too many. They're
usually locotos, which are juicy like the jalepenos and I suspect the
thinner-walled birds eyes would freeze even better. They'd be a bit
squidgy for eg slicing into a salad, but are great for chilli stews.

The jam recipe we use has some palm sugar in it, but isn't terribly
sweet, especially the way we make it - using way more chillies than it
calls for. I don't have the recipe on me, but it's in one of those
little cookbooks that they sell at supermarket checkouts - a thai one
with a chicken and basil dish on the cover. The dish is called "Chicken
with chilli jam and cashews", and includes the jam recipe.

The other main way I use it is to make large batches of stew (I call it
'chilli', but the chilli purists probably wouldn't):
Cook a couple of chopped onions and about 300-500g of mince in some oil
inna big pot, and add a half-dozen cloves of crushed garlic and a little
milk. While the milk is being absorbed, add a chopped head of celery (or
a half-head if you're not such a huge fan), a few chopped carrots and a
chopped capsicum or two. Once the milk is no longer in danger of
curdling, add some wine, some stock, a couple of cans of red kidney beans
and a couple of cans of chopped tomatoes. Finish with as many chillies
as you like and a good pinch of cinnamon, cook until the whole thing is
as soupy or stewy as you like it. Serve with flatbread, corn chips, rice
or toast, and with cheese on top.
I think it's the garlic and cinnamon that make this so addictive - I call
'em my natural msg.

Good luck with whatever you decide to do

K
--
nil illegitimi carborundum

posted by: "Scet"

The chilis I have are jalepeno and birds eye.

Well, it seems to me that where Serranos are called for, 1/2 & 1/2
Jalapenos and piquinos should be quite adequate unto the cause!

Where 'chili paste is called for, you can always make your own by grinding
fresh chiles (including the seeds, but not the stems), and adding vinegar
and salt to make a coarse, thin paste. Add garlic, onion and other herbs
and spices to your heart's content!

**********************

Lime Sauce (Prik Manow)

Good with almost anything, especially seafood. Don't try to keep it more
than one day.

Makes about 1/2 cup

4 Serrano chiles
3/8 cup lime juice
3 Tbs. fish sauce

Remove the stems, but not the seeds from the chiles, chop finely and
combine with the other ingredients in a small serving bowl.

Recipes from "Thai Home-Cooking from Kamolmal's Kitchen".

*********************************

Garlic Sauce (Nam Jim Gratiem)

Makes 3/4 cup

½ cup water
½ cup white vinegar
½ cup granulated sugar
1 tsp. ground chili paste
2 tsp. (4 cloves) finely chopped garlic
½ tsp. salt

Combine all ingredients in a stainless steel or enamel saucepan and boil
slowly until volume is reduced by half. It will thicken more as it cools.
Recommended room temperature consistency is a little thinner than unwhipped
heavy cream. Adjust by adding water or additional boiling, 'til you've got
what you like.

Use immediately or store in a covered jar in the 'fridge for up to two
months. Bring to room temperature before using.

*****************************

I know this is pretty sparse. More to follow.

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/
For info on a free (you pay only postage) herbal AIDS remedy, write to:
PO Box 9, Wichian Buri, Petchabun, 67130 Thailand. Enclose a self-addressed
(including country) envelope and $1 or equivalent for return postage.

"DC." wrote in :

There's a bottle of Portuguese Piri-piri sauce around the house, the
Mrs likes it on her grilled chicken but being the tight fisted person
that i am, i read the label & contents & makes my own. Here's how i
did it... changing it a bit according to the great Musgovian
tradition.

Chillis ( all sorts & types but i had Jaimacan scotch bonnets)
spring onions/scallions is what you call them.
ginger
garlic
a few pickled red peppers(bell is what you call them) or just fresh.
salt & sugar
a drop of wine vinegar or any type of vinegar.
and whatever else you fancy... coriander, parsley, anchovies, capers
etc. they're all good.

Blitz the lot in a blender & marinate your choice of meat for a few
hours if not longer. Oven cook, grill, BBQ etc.

If you make a large batch, pour it all into a clean sterilsed jar &
let it settle before pouring some veg. oil over to seal the top of the
sauce & prevent it from going off. You can also use this as a spicy
dip anytime.

Sounds wonderful. Maybe I should start growing chillies. %^D

sq

snip dip anytime.

Sounds wonderful. Maybe I should start growing chillies. %^D

sq

I don't know where you live but the climate here in the UK is just about OK
for it. I normally start around now or in Feb. Just go to a Chinese
supermarket & buy some chillis, plant some of the seeds into a small growing
tray or pot & by April/May they're big enough to go into a bigger pot &
chance going outside. By June/July onwards you should have a nice crop. I
normally grow Thai or the Chinese large red chillis but without a doubt, the
Jaimacan scotch bonnets, i think you call them Habs in the States are my
favourite because they are the hottest, just one of those fresh off the
plant is enough to fire up my sambal blacan & send me reaching for a bottle
of tiger or lime juice.

DC.

"Scet" wrote in message
...
Hi, I have an abundance of fresh chilis due to some great growing weather.
I
still have some pickled from last year so would prefer a good sauce recipe
(not sweet) to use them in. Actually any great recipe that uses a few
chilis
or more would be great. Anyone have any ideas or recipes?

The chilis I have are jalepeno and birds eye. I have tried drying them in
the past and and pickling. The pickling methods I tried had a 50/50
result,
if anyone has some tried and true pickling methods I guess, if worse came
to
worse, I will pickle them again as I would hate to see them go to waste.

Scet

Thanks to everyone that responded.....I will definately try what has been
suggested.

Joel, sorry mate, I am in Australia so won't be able to send you any
unfortunately.

Scet