Wednesday, November 22, 2017

Candied Jalapenos

Candied Jalapenos

There aren't words that exist to describe how addictive these little savoury, sweet, spicy, crunchy, garlicky pickled jalapeno rounds are. Put them on sandwiches, tacos, rice or bake them into cornbread. You'll need more and more! This recipe yields between 4 and 6 half pints. 


  • 3 pounds fresh firm, jalapeno peppers, washed
  • 2 cups cider vinegar
  • 6 cups white granulated sugar
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon celery seed
  • 3 teaspoons granulated garlic
  • 1 teaspoon ground cayenne pepper


  1. Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.
  2. Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside.
  3. In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
  4. Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.
  5. *If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill or added to potato salad or, or, or… In short, don’t toss it out!
  6. Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.
  7. Allow to mellow for at least two weeks, but preferably a month before eating. Or don’t. I won’t tell!


Tuesday, November 21, 2017

Hot Chilli Chutney

Hot Chilli Chutney

I doubled up on the below ingredients in a big saucepan and upon noticing I had not enough cumin powder, added cumin seeds instead.
Made the above of 3 large and 1 small jar 😅

  • 450g chillies (I used mixed chillies)
  • 1 onion, finely chopped
  • 6 cloves garlic, crushed
  • 4 tablespoons ground cumin
  • 2 tablespoons turmeric
  • 25g root ginger, peeled and grated
  • 1 tablespoon salt
  • 2 thirds of a cup of olive oil
  • 3 tablespoons sugar
  • 1 and a quarter cups white vinegar
  • If you find it is too hot (as in spicy), add some lemon or lime juice to cool it down a bit...
  1. Finely chop chillies, including seeds.
  2. Mix together the chillies, chopped onion, garlic, cumin, turmeric, ginger, salt and oil.
  3. Transfer to a heavy based pan and allow fry relatively slowly for 15 minutes, stirring often to prevent sticking.
  4. Add sugar and vinegar allowing sugar to dissolve and then bring to the boil. Cover pan and boil for 15 minutes stirring occasionally. Turn heat down and allow to cook for a small while longer.
  5. Pack into sterilised jars, then seal. If you have button topped lids, make sure the button pops down when the jar has cooled to ensure a proper seal.
This should keep for a long time, but make sure that once opened, that you keep it in the fridge just to be sure. I reduced the amount of oil from the original recipe because it seemed far too runny. 
You should probably give it a quick stir each time before use given the oil content. Very yummy tho!!!

Added note>>> Probably worth adding grated lime zest to this as a taste experiment..

Thursday, November 2, 2017

Monday, September 11, 2017

Hot Chilli Sauce & Pickled Chillies


A rainy day so well suited for a day of preserving. I have lots of chillies to use up, so I made the following. The recipes are all quite similar with minor variations on each.

Hot Chilli Sauce


8 Ohnivec and 4 other Chillies
1 large Carrot (homegrown is best!)
1 Onion
3 tbsp Sugar
1 and a half Cups of Water
Pinch of cumin (optional)
Half a cup of Cider vinegar and half a cup of Red Wine vinegar

Pour the water and vinegar into a saucepan. Add the sugar at a low heat and ensure it dissolves. Chop up the carrot and onion and add to the pan.
Put the chopped chillies and cumin in the saucepan after 7 mins or so and simmer until soft consistency is achieved.
Put into a blender and blend until nice consistency.
Bottle it up and enjoy!!

                                                         Spicy Passata Relish


12 Chillies (I used 2 Lemon Drop, 3 Hot-scotch, 6 Ohnivec and 1 Sante Fe)
1 Large Onion (chopped roughly)
1 Carrot (sliced)
3 tbsp Golden Caster sugar
1.5 Cups of Water
½ tsp of Cumin
½ Cup Cider Vinegar
½ Cup Red Wine Vinegar
1 Large Tomato (I used Brown Sugar, but any decent sized tomato with some flavour will do)

Add the chopped onion and carrot to the water and vinegar mix in the saucepan.
Add the sugar and stir until dissolved on a low heat. Gradually increase heat and when approaching soft consistency, add the roughly chopped tomato, chopped chillies and cumin powder.
Simmer until all have a nice soft consistency keeping a lid on the saucepan.
Add to the blender and whizz up! Taste and add to sterilised jars.

Taste Test> This is nice and tangy with a nice after kick to it!! Slightly thicker than a sauce, so well suited for using as a spicy passata type sauce. 

                                                     Spicy Chilli Sauce


12 Chillies (I used 8 Ohnivec and mixed others)
1 medium Onion (chopped roughly)
1 Lime juiced
2 and ½ tbsp Golden Caster sugar
1 Cup of Water
1 tbsp of Fish Sauce
1 tbsp of sliced Ginger
250ml White Vinegar
250ml Cider Vinegar

Add the sugar to the water and vinegar mix in the saucepan and stir until dissolved on low heat. Add the chopped onion, lime juice, ginger and fish sauce and increase heat.
When approaching soft consistency, add the roughly chopped chillies. Simmer until all have a nice soft consistency keeping a lid on the saucepan.
Add to the blender and whizz up! Then add to sterilised bottles.

Taste Test> A nice sweet to sharp taste..This is a chilli sauce and so more suited to bottles.

                                                      Pickled Chillies

Pickled Jalapeno Recipe


Friday, September 1, 2017

Chilli Pics end August






Candied Jalapenos

Candied Jalapenos There aren't words that exist to describe how addictive these little savoury, sweet, spicy, crunchy, garlicky pic...