Any Chile Heads out there in AC land?

some young guy · « **Reply #20 on:** 2 Nov 2009, 05:27 pm »

Two of my favorite things to do with the chilies are sauces and pickles.

I make a sauce with Tabasco, Nacho and red jalapenos (and sometimes a habanero or two) macerated in nothing but red wine vinegar. They sit in there as they're collected and when I have what I feel is enough, I puree the whole mixture. This is very tasty and keeps almost forever (not that it takes long for it to disappear).

I use green jalapenos, yellow Hungarians and some of the more mild chilies for pickles. I make a lightly sweet brine from cider vinegar, sugar, garlic, black pepper, thyme, bay and salt. Not much better with your Bloody Mary!

Bill · « **Reply #21 on:** 7 Nov 2009, 12:19 am »

I lived in Taos, NM from 96-02 and was back there last fall through spring. The first thing I did when I got back was get take out from Orlandos in El Prado (north of Taos). Bean Burrito smothered with Hatch green chile. It got to the point where I was eating chile at every meal. Totally addictive.

For a snack, I would blister the chiles in a toaster oven, wrap them up in paper for about 10-15 minutes and then peel and eat them. Or better yet, fire them up over an hibachi until blackened and then repeat the aforementioned bag and peel thing.

Niteshade · « **Reply #22 on:** 7 Nov 2009, 12:24 am »

Oh- for a minuet I thought you were talking about the dish Chili. I love making chili! Steak Chili is one of the best winter foods available.

One of the ingredients is Rotel- a wonderful blend of chili peppers & tomatoes.

vinyl_guy · « **Reply #23 on:** 7 Nov 2009, 02:25 am »

Quote from: Bill on 7 Nov 2009, 12:19 am

I lived in Taos, NM from 96-02 and was back there last fall through spring. The first thing I did when I got back was get take out from Orlandos in El Prado (north of Taos). Bean Burrito smothered with Hatch green chile. It got to the point where I was eating chile at every meal. Totally addictive.

For a snack, I would blister the chiles in a toaster oven, wrap them up in paper for about 10-15 minutes and then peel and eat them. Or better yet, fire them up over an hibachi until blackened and then repeat the aforementioned bag and peel thing.

I know what you mean--Hatch green chile is addictive

lots of vitamin C to go with great flavor too. I enjoy whole raosted chiles as a snack too.

turkey · « **Reply #24 on:** 9 Nov 2009, 04:16 pm »

Quote from: Niteshade on 7 Nov 2009, 12:24 am

Oh- for a minuet I thought you were talking about the dish Chili. I love making chili! Steak Chili is one of the best winter foods available.

One of the ingredients is Rotel- a wonderful blend of chili peppers & tomatoes.

Rotel is good stuff. I use it everywhere

I even mix it with spaghetti sauce when I'm making pasta.

mackortoyota · « **Reply #25 on:** 20 Nov 2009, 01:27 am »

I make a knock your pants off hot sauce. I homegrown red habaneros, tending the plants daily. Then when the peppers are ripe, I cut them in eighths, remove the seeds, and puree them into a smooth paste. I then pickle this in tabasco instead of vinegar to perverse the heat. It takes a good 60 of them to fill the jar I use, and everybody that tried it agreed it's the spiciest thing they'd ever tasted it, and feared it since (including me). Only one person was ever brave enough to try some plain on a chip, when paid, and regretted it for days... I call it Marvin's Death Paste. I mix it in eggs, salsa, pasta, and chili.

turkey · « **Reply #26 on:** 5 Dec 2009, 06:57 pm »

I posted this picture in another circle, but I thought it fit here too.

Everyone needs a dog in a chili pepper costume, right?

budyog · « **Reply #27 on:** 5 Dec 2009, 07:08 pm »

Quote from: mackortoyota on 20 Nov 2009, 01:27 am

I make a knock your pants off hot sauce. I homegrown red habaneros, tending the plants daily. Then when the peppers are ripe, I cut them in eighths, remove the seeds, and puree them into a smooth paste. I then pickle this in tabasco instead of vinegar to perverse the heat. It takes a good 60 of them to fill the jar I use, and everybody that tried it agreed it's the spiciest thing they'd ever tasted it, and feared it since (including me). Only one person was ever brave enough to try some plain on a chip, when paid, and regretted it for days... I call it Marvin's Death Paste. I mix it in eggs, salsa, pasta, and chili.

I make one also called "Michael s butt burner sauce" from the Jamaican Hot Chocolate pepper I grow myself but with the seeds and all! You get to enjoy this sauce twice, once going in and once going......
I make about 6 different hot sauces now with all the different peppers I grow. I even roast many of the peppers over a wood fire to make roasted flavored sauces and I make some mild for the wimps.
I prefer the Jamaican pepper over the Habaneros, same family but beside the heat, to me it has more flavor. You can see a jar in my gallery.
I also put it on everything and in many things. It also cures colds real fast if you can handle it!

Scottdazzle · « **Reply #28 on:** 5 Dec 2009, 10:52 pm »

Fellow chili lovers: Chile is a country in South America; chili is a family of spices. Thought you might be interested. No offense intended.

srb · « **Reply #29 on:** 5 Dec 2009, 11:00 pm »

Quote from: Scotthobby on 5 Dec 2009, 10:52 pm

Fellow chili lovers: Chile is a country in South America; chili is a family of spices.

Per Merriam-Webster Dictionary:
Main Entry: chili
Variant(s): also chile or chil-li \ˈchi-lē\

Steve

electricbear · « **Reply #30 on:** 6 Dec 2009, 12:57 am »

I recently made some chili vodka. I started off with a bottle of Smirnoff red label vodka and added some habaneros and kung pao peppers that I grow. I then added some Tien Tsin and finished up with some Piquin.
The vodka started to take on a green tinge after about 3 months. Now 6 months later I have some super hot vodka. This stuff is not for the novice. It would be great in a bloody mary but I drink it neat. Warms you up nicely on a cold day. The few souls who have tried it can't cope with more than a sip or two but for a seasoned campaigner it is quite pleasant.

turkey · « **Reply #31 on:** 7 Dec 2009, 03:46 pm »

Quote from: Scotthobby on 5 Dec 2009, 10:52 pm

Fellow chili lovers: Chile is a country in South America; chili is a family of spices. Thought you might be interested. No offense intended.

I call them chili peppers or chiles. Both are correct.

Haven't you ever been to a Mexican restaurant and seen things like chile relleno on the menu?

Scottdazzle · « **Reply #32 on:** 7 Dec 2009, 04:23 pm »

I stand corrected.

Note to self: repeat after me, do not try to correct others, do not try to correct, do not, do not.

macrojack · « **Reply #33 on:** 7 Dec 2009, 04:28 pm »

Scotthobby - Your avatar made you do it.

srb · « **Reply #34 on:** 7 Dec 2009, 04:34 pm »

Quote from: Scotthobby on 7 Dec 2009, 04:23 pm

I stand corrected. Note to self: repeat after me, do not try to correct others, do not try to correct, do not, do not.

It takes a lot of restraint, let me tell you! With all of the rampant misspellings ("Are You Smarter Than A Fifth Grader?") and the incorrect usage of words (bass and base, effect and affect, there and their, website and web sight, etc.), I keep a muzzle next to me.

Steve

vinyl_guy · « **Reply #35 on:** 7 Dec 2009, 04:46 pm »

Quote from: srb on 7 Dec 2009, 04:34 pm

Quote from: Scotthobby on 7 Dec 2009, 04:23 pm
I stand corrected. Note to self: repeat after me, do not try to correct others, do not try to correct, do not, do not.

It takes a lot of restraint, let me tell you! With all of the rampant misspellings ("Are You Smarter Than A Fifth Grader?") and the incorrect usage of words (bass and base, effect and affect, there and their, website and web sight, etc.), I keep a muzzle next to me.

Steve

I think a lot of misspellings are the result of being poor typists. I'm old school--I dictate into a mini recorder and my assistant types everything except short emails-- so I am typing challenged when I post on AC. I lot of times I go back and modify a posting when I see that I butchered a word or transposed letters.

srb · « **Reply #36 on:** 7 Dec 2009, 04:59 pm »

Quote from: vinyl_lady on 7 Dec 2009, 04:46 pm

I lot of times I go back and modify a posting when I see that I butchered a word or transposed letters.

So do I, even if it's a different day, which is then reflected in the Edit tag (automatically inserted when over an hour old). If I see it, I fix it. Because when they ask that question "Are You Smarter Than A Fifth Grader", I want to say - Yes!

But "web sight"?

Anyway, just finished a batch of pan-toasted Habanero chili/chile/chilli (but not chilly) flakes. Yum. Like to even have a little vial with me if I go out to lunch.

Steve

vinyl_guy · « **Reply #37 on:** 8 Dec 2009, 01:59 am »

Quote from: srb on 7 Dec 2009, 04:59 pm

Anyway, just finished a batch of pan-toasted Habanero chili/chile/chilli (but not chilly) flakes. Yum. Like to even have a little vial with me if I go out to lunch.

Steve

Steve,

you are a true Chile-head

Laura

turkey · « **Reply #38 on:** 9 Dec 2009, 07:11 pm »

We got a new fridge on Monday and in the process of cleaning out the old one I found 7 different kinds of hot sauce, pickled hungarian hot peppers, pickled jalapenos, Hellish Relish, hot pickles, and a couple of jars of salsa. There was also a bottle of jalapeno mustard.

Then there were the several dozen frozen chiles in the freezer.

macrojack · « **Reply #39 on:** 9 Dec 2009, 08:03 pm »

Turkey - Your refrigerator really has a hard road maintaining cold temps with all that heat on board.