Dimitri wrote:

Vince, What ?? You mean a spoon full is too much ?? Mind you that chili sounds good. I'd love to have that recipe and try it then sniper wrote: Dimitri: will it cure dandruff, athlete's foot and the megrims, too? I dont think so Dimitri

OK Dimitri, went down to Sydney last Friday for a funeral. Dropped out to see my parents and got the recipe off Mum for her Ring of Fire chilli sauce.

It is below mate. Good luck with it. Don't be scared to experiment a little, who knows, you may be able to improve it a little.

Ring of Fire Chilli Sauce/Spread

This Chilli Sauce is a simple chilli spread that is NOT a meal. It is a sauce that you spread on whatever you wish to give it a “little” spice that bites back, ie sandwiches, steak etc.

Ingredients

1 Cup of Chillies. Use a Chilli of your choice. I use Birdseye Chillies (a small chilli about 1” long and very hot) or Habanera Chilli (blisteringly HOT)
1 Cup of Vinegar. Use either white or brown vinegar according to your taste
1 Cup of Sugar
2 Apples Use apples to your taste (I use Granny Smith apples)
1 Cup of Onion Finely chopped.

Method

Chop the chillies into small pieces including seeds.
Peel the apples and chop into ¼” squares.
Place all the ingredients into a stainless steel or enamel saucepan (DO NOT use an aluminium saucepan as this will affect the taste and spiciness of the chilli). Simmer the ingredients in the vinegar until soft, don’t boil. If the liquid is getting low in the saucepan whilst simmering add a little water. When the chillies and apples are soft break them up into a pickle/chutney consistency and bottle when cool.


Notes:

You can make this as hot as you like by altering the quantity and type of chillies you use. You can also make as much as you like by using greater quantities (in proportion) of the ingredients.
Once bottled, keep this sauce refrigerated as it contains no preservatives.
You can use this sauce either cold or hot as desired.
Enjoy.


Cheers, Vince

Cheers Vince!

Going to have to make this sometime soon

Dimitri

Well, have we exhausted this thread? If so, then let's get one going on good chilli recipes. Reading all this stuff on tabasco has got my tastebuds watering. Maybe, just maybe, we can come up with a recipe that we can give to those aliens when they cross the border that'll make them soo thirsty, they'll stay in the desert. Let come, feed them good chilli, they'll run out of water & return to Mexico.
Keep it coming...

Vince,

Well I bought some Tepin (Chiltepin) pepper seeds They arnt as hot as Habanero chiles but more like Thai peppers at 50,000 to 100,000 Scoville Units so we will see how that goes

Dimitri

Dimitri wrote:

Vince, Well I bought some Tepin (Chiltepin) pepper seeds They arnt as hot as Habanero chiles but more like Thai peppers at 50,000 to 100,000 Scoville Units so we will see how that goes Dimitri

G'Day Dimitri. Seeds mate? Are you going to grow the peppers first?

You should be able to pick up some chillies at your local supermarket. I know that Woolworths carries about 3 or 4 different types of chillies over here, including Habanero. I actually grow the little birdseye chillies in our herb garden.

Cheers, Vince

Vince wrote:

G'Day Dimitri. Seeds mate? Are you going to grow the peppers first?

As a matter of fact I always grow myself alittle bit of a garden each year and I figured I should try to grow some hot peppers The seeds for them are expensive compared to most (4.60$ verses 2.00$)

I havnt really seen any really hot peppers here in stores though mainly the mild/medium types. Maybe I should go to a Latino store they carry them I think.

Since you grow hot peppers any tips I should know ?? Never grew them so its like shooting in the dark.

Dimitri