[CH] Recipe for Dan and others

Brent Hudson (Brent@moonlighting.co.za)
Fri, 14 Jul 2000 16:28:26 +0200 

Hi Dan and the other knuckle draggers..

Recipes:


Olive oil peri peri:
Ok, this oil is not really even a recipe, its so basic that I feel stupid
calling it a recipe:

What I do:

I remove the inside of the Habaneros, (I've taken to using latex gloves
after a regrettable event while performing ablutions just after cutting a
few up), and save the seeds for replanting. I've been told that the fleshy
pulp between the pips holds the highest concentration on Capsaicin, so I
leave as much of this on as possible.

After removing all the pips I slice the Chillies into strips about 4mm in
width (sorry we're metric here).
These strips are then dried completely, the first time I did this I did not
dry them properly and they rotted in the oil. I find it best to dry them in
a shaded spot, as direct sun seems to dry them too quickly.
Be sure to do this in a dry climate, too much humidity and they will rot.

Give then about 1 week drying (that's in our climate so you will have to
adjust according to yours), I stir them every day or so just to ensure that
they all dry evenly.

After this its as simple as dropping the dried strips into Olive oil, I
normally fill the jars about 20% with the dried strips then top up with oil,
I prefer it plain, however I have had good results by adding a garlic clove
or rosemary.

now comes the worst part....

To get a hot oil you will have to wait a minimum of 2 weeks, but preferably
1 month, I invert the jars every other day for the first week.

What to do with the oil......??

well I do anything from using it on my steaks to frying breakfast eggs, be
careful if you are not a complete head, Capsaicin dissolves best in oil and
alcohol, so you can end up with a vicious sauce, the best part is the
Habanero taste is not lost, and can be immediately identified through the
olive oil..



that's about it... I call it Brent's Golden Hell... next time I'll give my
sweet / sour Habanero recipe


.........actually its my Moms sweet / sour recipe... bless the old girl...


Cheers
Brent






















-----Original Message-----
From: owner-chile-heads@globalgarden.com
[mailto:owner-chile-heads@globalgarden.com]On Behalf Of McWilliams, Dan
Sent: Friday, July 14, 2000 3:27 PM
To: 'Chile-Heads@globalgarden.com'
Subject: [CH] Sudden Tepin Growth Spurt and Welcome Brent - Two
Unrelated Events


Hi Brent,
	Welcome to the list. From your description I'd say your knuckles are
pretty close to draggin' like the rest of ours. I mean that in only the best
possible way. That peri peri sauce sounds great. Could you share the recipe
or is it a commercial product? I have been looking for a good oil based
sauce. Anyway glad to have you aboard.
 	Someone posted about a sudden growth spurt in their Tepin. I have a
Chiletepin growing. It was always the smallest of my plants since
germination in the basement. It has been outdoors for almost (2) months.
During the majority of that time, while the rest of the little pepper plants
were getting bigger and even putting out peppers, the Tepin just didn't
hardly grow at all. Then this week it suddenly exploded. We have had alot of
rain up until the beginning of this week and the rest of the week it has
been hot and humid. It's still relatively small but the new leaves are much
bigger than any others. It also grew alot of leaves near the bottom of the
plant so its much bushier too.
	>>>Brent T. wrote: "Anyway, for many or perhaps most fruits, each
fertilized seed causes some certain amount of fruit flesh surrounding that
seed to grow, resulting in larger fruits when there are more seeds and
smaller fruits when fewer seeds."

I have not found this to be true with my peppers - hot or mild - as a
general rule. I grew Cascabellas last year that were 1-1/2" lg but
completely totally packed with large seeds. Yet some of the biggest peppers
I had, the Cornio da Toros and Turkish Cayennes, put out less seeds. I was
amazed when I opened these large peppers that the seeds were so scarce.
Maybe they were abberations.

Keep the Knuckles Draggin and the Lip-fires Burning,
The Chile Cheesehead,

Dan McWilliams

Better eat vegetables and fear no creditors, than eat duck and hide from
them.
--The Talmud