Aussie Pepper Update Thread - Page 3

Grub · November 17, 2006

So do you like Peruvian Purple? I have about six in my front bed and was wndering if PP will taste okay as well as look good.

Spatzbear · November 17, 2006

Thanks for the answer, Michael. They look the same, except for the size and heat.

Grub, I like PP for its looks and sometimes for cooking. It's fiery hot (for my taste buds) so I'm careful when I use it. One pod normally takes care of enough heat for me in one dish. But I'm not as seasoned a chilihead as plenty others around here. I just love to grow them all and use them sparingly in heaps of recipes.

I put one pod into a small jar of pickled cucumbers last season, and it gave the cucumber slices a really nice heat kick. Wouldn't have wanted more than that. The chilli was nice to eat, too, after I took the seeds out. I can be a bit of a wuss at times.

**mdvpc** · November 17, 2006

Peruvian Purple is not my favorite, neither is Black Hungarian, but they are both good.

Grub, I sent you this email, but for some reason my emails are stuck in my outbox here at Tomatoville;

Grub-I am going to have to make you an honorary chile-head, New Mexican style-by the way, ice-cold beer is what you drink with this food, a michelada is the way to go-if you dont know what a michelada is, let me tell you. You take a beer glass, put in about one inch of lime juice, put in ice cubes, put salt on the rim of the glass (like a margarita) and pour in the beer. The beers they use here are Sol mainly, but Tecate would be fine also. During the hottest part of the summer, michelada with comida Mexicana is great.

Spatzbear · November 17, 2006

Wow, that sounds like a great drink! Must dry that this summer. Thanks for that 'recipe'.

Michael, what's your favourite chilli then? I know, it's like asking 'what's your favourite tomato?'. You can list a few, if you like.

Grub · November 17, 2006

Same Michael. My reply is in my Outbox. I sent the following:

HAHAHHA... my tongue is on the ground.

Here we just pop some lime in the neck of a Corona, but this sounds MUCH better. I'm keen to try it.

What's more, SOL is on SPECIAL right now!!!!

I can imagine the chilli, the beer, the sweat and the satisfaction. I'm there in spirit and soon in body and soul.

Cheers.

Grub · November 30, 2006

Remember the chilli or hot-pepper hedge idea for the front garden bed?

It's coming along

Beware the dog. HIs name is Rusty.

Mantis · December 1, 2006

And he is

giardiniere · December 1, 2006

Quote:

Originally Posted by Grub

Beware the dog. HIs name is Rusty.

In case you're bitten, instead of a rabies shot, you should get a tetanus shot, huh? Nice looking garden there, BTW.

Grub · December 1, 2006

Hahaha.

He's good. He keeps the neighbour's cats away.

VGary · December 1, 2006

Hot Pepper Jelly Recipes

Hot Pepper Jelly

5 lb. sugar
3 c. cider vinegar
1/2 c. jalapenos peppers, chopped fine
2 tbsp. lemon juice
1 c. red bell peppers, chopped fine
1 c. green bell peppers, chopped fine
2 pkg. fructose

Boil for 2 minutes. Add 2 packages of fructose. Wait for 10 minutes. Fill hot boiled jars with jelly and seal.

HOT 'N SWEET PEPPER JELLY

2 (12 oz.) jars apple jelly
2 tbsp. minced red bell pepper
2 tbsp. minced jalapeno pepper
4 tsp. cider vinegar

Stir jelly in a small saucepan over medium-low heat until melted and smooth.
Stir in peppers and vinegar. Pour into 3 hot, clean, 6 oz. jars, dividing peppers equally among them. Stir to distribute peppers evenly. Cover loosely and refrigerate. When cold, tighten lids. Makes 2 1/3 cups.

"HOT" PEPPER JELLY

2 lg. bell peppers
6 1/2 c. sugar
1 1/2 c. cider vinegar
1/4 c. fresh Jalapeno peppers

Seed peppers and grind, saving juice. Measure 3/4 cup pulp and juice in a pan. Add sugar and vinegar to pepper mixture. Bring the mixture to a rolling boil. Add 1 bottle of Certo - return mixture to a rolling boil and boil for 1 minute, stirring constantly. Add a few drops of green food coloring - pour into hot sterilized jars and seal.

Jam and Jelly Recipes ---
This Link will take you to any of the following Recipes.
www.pepperfool.com/recipes/jams_idx.html

Ancho-Mango Jam
Apple-Pepper Jelly
Apple Pepper Jelly #2
Apricot Habanero Jelly
Apricot Jalapeno Jelly
Autumnal Jalapeno Jelly
Charlie's Pepper Jelly #2
Chile Jam
Chile Pepper Jelly
Cranberry Pepper Jelly
Datil Pepper Jelly
Diablo Jalapeno Jelly
Double Hot Pepper Jelly
Easy Jalapeno Jelly
Gillian's Pepper Jelly
Grand Marnier - Habanero Marmalade
Habanero-Fruit Jam
Habanero Jelly
Habanero Jelly #2
Homemade Mango and Jalapeno Jelly
Hot Pepper-Apple Preserves
Hot Pepper Jelly
Hot Rhubarb Jam
Jalepeno-Garlic-Apple Jam
Jalape O Jelly
Judy's Jalapeno Jam
Microwave Strawberry-Jalepeno Jam
Muscadine Habanero Jam
Napalm Jam
Orange-pineapple Marmalade
Pepper Orange Marmalade
Pepper Pot Jelly
Quick Habanero Jam
Raspberry-mango-orange Jam
Red Chile Jam
Saguaro Cactus Fruit Jam
Sharon's Peach preserves
Tomato and Chile Jam
Western-Style Pepper Jelly

bizzarbazzar · December 2, 2006

VGary, I want to try that 1st hot pepper jelly recipe, but how large are each of the packets of fructose? I buy fructose in bulk ..... Thank you

Spatzbear · December 6, 2006

Well, I hope you don't mind, Grub, that I post my update here now.

This is a Long Red Habanero which I overwintered. It has been given me some fruit for the last 2 months, but is now really looking good. The first few fruit only had a little heat kick, but the last ones were quite hot. Must taste the current ones.

This is a Yellow Habanero. Overwintered, too. These are the first two ripe fruit. It took them ages to change from green to orange/yellow. Haven't tasted them yet.

Grub · December 7, 2006

Welcome Spatz.

You can see I've changed the original head of this thread to make it more accommodating of all Antipodean chilliheads.

Plants look great. Never grown red hab. but I'm surprised it was mild going on my orange hab, which is the devil's creation. I will have to try it then.

Keep us posted.

Grub

Grub · December 9, 2006

Got heaps of flowers and serious fruitset on Anaheim, Numex Big Jim, Jalapenos, (orange hab. doesn't count as its three years' old and loaded as ever), Red Cheese, Red Ruffled and Long Sweet Yellow.

Spatzbear · December 11, 2006

I'll be really interested to hear your taste notes on all those varieties. I like all those names.

We had a terrible night up here. 4C!!!! with a fierce icy wind. This is ridiculous! And then we go to another extreme of 39C days!!
A few chillies have suffered frost burn and look terrible. Some may recover but I might lose some.

Really not happy this morning.

November 17, 2006	#33
mdvpc Tomatoville® Moderator Join Date: Jan 2006 Location: San Antonio, Texas Posts: 4,386	Peruvian Purple is not my favorite, neither is Black Hungarian, but they are both good. Grub, I sent you this email, but for some reason my emails are stuck in my outbox here at Tomatoville; Grub-I am going to have to make you an honorary chile-head, New Mexican style-by the way, ice-cold beer is what you drink with this food, a michelada is the way to go-if you dont know what a michelada is, let me tell you. You take a beer glass, put in about one inch of lime juice, put in ice cubes, put salt on the rim of the glass (like a margarita) and pour in the beer. The beers they use here are Sol mainly, but Tecate would be fine also. During the hottest part of the summer, michelada with comida Mexicana is great. __________________ Michael

December 1, 2006	#40
VGary Tomatoville Honoree Join Date: Jan 2006 Location: Louisville, Kentucky Posts: 460	Hot Pepper Jelly Recipes Hot Pepper Jelly Recipes Hot Pepper Jelly 5 lb. sugar 3 c. cider vinegar 1/2 c. jalapenos peppers, chopped fine 2 tbsp. lemon juice 1 c. red bell peppers, chopped fine 1 c. green bell peppers, chopped fine 2 pkg. fructose Boil for 2 minutes. Add 2 packages of fructose. Wait for 10 minutes. Fill hot boiled jars with jelly and seal. HOT 'N SWEET PEPPER JELLY 2 (12 oz.) jars apple jelly 2 tbsp. minced red bell pepper 2 tbsp. minced jalapeno pepper 4 tsp. cider vinegar Stir jelly in a small saucepan over medium-low heat until melted and smooth. Stir in peppers and vinegar. Pour into 3 hot, clean, 6 oz. jars, dividing peppers equally among them. Stir to distribute peppers evenly. Cover loosely and refrigerate. When cold, tighten lids. Makes 2 1/3 cups. "HOT" PEPPER JELLY 2 lg. bell peppers 6 1/2 c. sugar 1 1/2 c. cider vinegar 1/4 c. fresh Jalapeno peppers Seed peppers and grind, saving juice. Measure 3/4 cup pulp and juice in a pan. Add sugar and vinegar to pepper mixture. Bring the mixture to a rolling boil. Add 1 bottle of Certo - return mixture to a rolling boil and boil for 1 minute, stirring constantly. Add a few drops of green food coloring - pour into hot sterilized jars and seal. Jam and Jelly Recipes --- This Link will take you to any of the following Recipes. www.pepperfool.com/recipes/jams_idx.html Ancho-Mango Jam Apple-Pepper Jelly Apple Pepper Jelly #2 Apricot Habanero Jelly Apricot Jalapeno Jelly Autumnal Jalapeno Jelly Charlie's Pepper Jelly #2 Chile Jam Chile Pepper Jelly Cranberry Pepper Jelly Datil Pepper Jelly Diablo Jalapeno Jelly Double Hot Pepper Jelly Easy Jalapeno Jelly Gillian's Pepper Jelly Grand Marnier - Habanero Marmalade Habanero-Fruit Jam Habanero Jelly Habanero Jelly #2 Homemade Mango and Jalapeno Jelly Hot Pepper-Apple Preserves Hot Pepper Jelly Hot Rhubarb Jam Jalepeno-Garlic-Apple Jam Jalape O Jelly Judy's Jalapeno Jam Microwave Strawberry-Jalepeno Jam Muscadine Habanero Jam Napalm Jam Orange-pineapple Marmalade Pepper Orange Marmalade Pepper Pot Jelly Quick Habanero Jam Raspberry-mango-orange Jam Red Chile Jam Saguaro Cactus Fruit Jam Sharon's Peach preserves Tomato and Chile Jam Western-Style Pepper Jelly __________________ *"We believe we mere debtors to God in relation to each other and all men, to improve our Time and Talents in this Life, in that manner in which we might be most useful." Shaker Covenant 1795*

November 17, 2006	#31
Grub Tomatovillian™ Join Date: Jan 2006 Location: Sydney, Australia Posts: 2,722	So do you like Peruvian Purple? I have about six in my front bed and was wndering if PP will taste okay as well as look good.

November 17, 2006	#32
Spatzbear Tomatovillian™ Join Date: Jan 2006 Location: Adelaide Hills, Australia Posts: 349	Thanks for the answer, Michael. They look the same, except for the size and heat. Grub, I like PP for its looks and sometimes for cooking. It's fiery hot (for my taste buds) so I'm careful when I use it. One pod normally takes care of enough heat for me in one dish. But I'm not as seasoned a chilihead as plenty others around here. I just love to grow them all and use them sparingly in heaps of recipes. I put one pod into a small jar of pickled cucumbers last season, and it gave the cucumber slices a really nice heat kick. Wouldn't have wanted more than that. The chilli was nice to eat, too, after I took the seeds out. I can be a bit of a wuss at times.

November 30, 2006	#36
Grub Tomatovillian™ Join Date: Jan 2006 Location: Sydney, Australia Posts: 2,722	Remember the chilli or hot-pepper hedge idea for the front garden bed? It's coming along Beware the dog. HIs name is Rusty.

December 1, 2006	#37
Mantis Tomatovillian™ Join Date: Jan 2006 Location: Oz Posts: 1,241	And he is

December 2, 2006	#41
bizzarbazzar Tomatovillian™ Join Date: Sep 2006 Location: Butte, MT Posts: 811	VGary, I want to try that 1st hot pepper jelly recipe, but how large are each of the packets of fructose? I buy fructose in bulk ..... Thank you

December 6, 2006	#42
Spatzbear Tomatovillian™ Join Date: Jan 2006 Location: Adelaide Hills, Australia Posts: 349	Well, I hope you don't mind, Grub, that I post my update here now. This is a Long Red Habanero which I overwintered. It has been given me some fruit for the last 2 months, but is now really looking good. The first few fruit only had a little heat kick, but the last ones were quite hot. Must taste the current ones. This is a Yellow Habanero. Overwintered, too. These are the first two ripe fruit. It took them ages to change from green to orange/yellow. Haven't tasted them yet.

December 7, 2006	#43
Grub Tomatovillian™ Join Date: Jan 2006 Location: Sydney, Australia Posts: 2,722	Welcome Spatz. You can see I've changed the original head of this thread to make it more accommodating of all Antipodean chilliheads. Plants look great. Never grown red hab. but I'm surprised it was mild going on my orange hab, which is the devil's creation. I will have to try it then. Keep us posted. Grub

December 9, 2006	#44
Grub Tomatovillian™ Join Date: Jan 2006 Location: Sydney, Australia Posts: 2,722	Got heaps of flowers and serious fruitset on Anaheim, Numex Big Jim, Jalapenos, (orange hab. doesn't count as its three years' old and loaded as ever), Red Cheese, Red Ruffled and Long Sweet Yellow.

December 11, 2006	#45
Spatzbear Tomatovillian™ Join Date: Jan 2006 Location: Adelaide Hills, Australia Posts: 349	I'll be really interested to hear your taste notes on all those varieties. I like all those names. We had a terrible night up here. 4C!!!! with a fierce icy wind. This is ridiculous! And then we go to another extreme of 39C days!! A few chillies have suffered frost burn and look terrible. Some may recover but I might lose some. Really not happy this morning.