SOME LIKE IT HOT!!!!

SOME LIKE IT HOT!!!!!

So let’s talk Chillies. Why does this small, hot-tasting pod set our world on fire. Deriving from the capsicum family, this tantalising pod of various forms, colour, size and strength of flavour excites our taste buds like no other spice. We take masochistic pleasure in adding it to our food.

We make this powerful pod it into powders, hot sauces, relishes and pickles and we continue to cultivate it to find an even hotter chilli than the present world record holder, The Carolina Reaper.

There are 1,000’s of varieties of chillies, as growers will always continue to try and create the World’s Hottest Chilli. The names given to some of these hotter than hot chillies who have also been proud World Record Holders in the past are the Trinidad Scorpion, 7 Pot Primo, 7 Pot Douglash (extremely rare), Komodo Dragon, Naga Viper and my personal favourite, 7 Pot Brain Strain. These chillies have all been rated by the Scoville scale which is a measurement of the pungency (spiciness/ heat) of chilli peppers and other spicy food. The letters SHU (Scoville Heath Units) will often follow the heat measurement based on the chemical compounds responsible for the sensation – these are called capsaicinoids.

Although there a numerous varieties of the Hot Peppers, some of the more commonly used in the home and readily available in our supermarkets are the Scotch Bonnet, Jalepeno, Habanero, Serrano and Bird’s Eye.

Anyone who knows me and are followers of my Mary’s Kitchen page (www.facebook.com/marypremiercru) will know that I am a lover of chilli and use it in a great many foods. Let’s just talk about the enormous health benefits surrounding the chilli pepper. Studies have shown that chillies can significantly control insulin levels after eating. It is an overlooked circulation booster and can have a dramatic impact on our heart health, and it is a powerful antioxidant.

Presently I am perfecting some hot sauces, powders and pickles using various

types of chilli peppers. One of my all time favourites is pickled jalepenos which can be used in a variety of ways. I love them with scrambled eggs and omelettes. They are a must with tacos and all mexican food. Nachos dressed in cheese, sour cream and guacamole are missing their crowning glory without – pickled jalepenos. So why not have a go and pickling your own. It couldn’t be easier but I recommend wearing disposable gloves when handling any type of chilli.

10 MINUTE – PICKLED JALEPENO PEPPERS

MAKES 2 X 8 OZ JARS

12 Green Jalepenos, 1 Scotch Bonnet, 2 garlic cloves, 2 Havana Gold Chillis, 2 Red Bird’s Eye. (slice all chillies and garlic thinly)

1 cup white spirit vinegar (or you can use White Wine or Apple Cider Vinegar

1 cup of water

2-3 tbsp of organic raw sugar (the sugar helps to take some of the heat out of the pickles – lessen the amount of sugar for more increased heat or leave out all together.

Add water, vinegar, garlic and sugar to pan. Bring to boil. Take off heat. Add all chillies to hot mixture. Leave to sit for 10 minutes. In the meantime sterilise you jars in boiling water. Spoon chillies into jar, top up with brine, put lid on.

Keep in fridge – once opened for 2 months.

Once I have perfected my hot sauce, I will share this recipe with you. In the meantime, enjoy this easy to make recipe of pickled jalepenos.

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Thank you for stopping by.

Mary Joan Calder

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