Cherry Chilli Hot Sauce
I’ve been growing chillies for a couple of years now , inspired by the huge long slim cayenne chillies growing in the porch of Scuba Ninja’s house when I visited Sydney some years ago.
I tried an experiment this and grew some indooors in pots and some outside amongst the Basil patch in the aromatic area of my raised garden.
Whilst the outside ones were planted as a way of using up my glut of seedlings and expecting them not to flourish , they have far exceeded all my expectationa and I now have several chilli trees , that when costed in garden centres would easily set you back £10 + , the ones inside in the heat , are small yet they still produced some lovely chillies , I was worried having seasoned the outside ones that I would loose them all to the first frosts.
So I have uplifted them and planted them in huge pots , with a view to saving them.
That will be the second part of the experiment , to see if the conservatory will be too cold for them over winter , so one will remain in there , a sacrificial one really and one will come into the house near the window , lets watch this space.
Only one is currently being re housed at this stage of the events to Stu of Subsource fame . He’s the spikey mohawked one.
Any ideas from my UK readers that live nearby for any adoptive parents will be most welcome.
Matron , I know you have a huge audience , if you know anyone that may be able to re house and over winter them , much appreciated.
Cherry Bomb Chilli Hot Sauce
Makes 10 ounces – 35 tablespoons
Ingredients:
10 Chillies, destemmed and minced
1 green onion, sliced [ 1 Spring Onion : FAO ; GW in NZ ]
5 garlic cloves, minced
½ teaspoon of olive oil
1 teaspoon of cumin seeds
1 cup of water
¼ cup of white vinegar
¼ cup of water
Directions:
Place Chilli, green onion, garlic, olive oil, cumin, and 1 cup of water in a stainless steel pot.
Simmer over low heat until water has mostly evaporated.
This will take 10 – 15 minutes.
Place Chilli mixture into a blender with the white vinegar and ¼ cup of water and puree until it is completely smooth. Pour the Chilli sauce in a bottle with a lid and refrigerate until needed.
4 comments Sunday 11 Oct 2009 | Porl | Foodie, Garden, Recipe
whats a green onion here. A spring onion?
Yes I’ll re edit it
Been a cracking year for chillies this year, everyone I know who grows them have done really well.
We’ve only got two and have plenty of chillies off them, you can never have too many chillies, though, IMO 🙂
So yeah, we’ll take a plant off you, there’ll be plenty of space in the greenhouse once the toms have died off if you want to store some backups in there, it’s not heated though, so does get cold in winter.
Hmmm…should do something about that really.
Of course that would involve us getting our arses into gear and meeting up! Been AGES! Our weekends get swallowed up, I swear.
Hey my web guru boss actually popped by , love to you Fee