I am a chilli lover, I'm guessing dissensus harbours one or two! Lets get your recs for chilli related antics, sauces, growing etc.
you guys are really lucky cause to start the thread I am going to give you the recipe for probably the greatest chilli oil known to man. People have got horrendously addicted to this stuff I warn you, its a recipe I got off my sisters mexican partner.
You need:
Steralised Jar
Enough Chipotle chillis to filled the jar (very important they are chipotles, thats where all the smokey flavours comes from) you can buy from mexgrocer "morita" kind not brown.
Onion
Cider Vinegar
Extra Virgin Olive Oil
So first you need to soak the chillis in water for about half an hour, drain them, then add cider vinegar to just cover the chillis and cook on a low heat for around half an hour until most of the vinegar is gone and the chillis have softened up a bit (some will do more than others).
Whilst they are cooking in the vinegar fry sliced up onion untl soft and then add to the chillis for the last 5mins. Put it all in jar, fill up with extra virgin olive oil and leave for 2 weeks until the oil is red/orangey. It goes well with most dishes either pour oil over food (remembering to always top up so the chillis are covered) or take a chilli out and eat bits of it with your meal.
Theirs another chilli sauce I've had quite a bit but havnt got the recipe for it yet. Its made form habaneros (I think) and is kind of bright green paste, really fiery but also similarly addictive.
you guys are really lucky cause to start the thread I am going to give you the recipe for probably the greatest chilli oil known to man. People have got horrendously addicted to this stuff I warn you, its a recipe I got off my sisters mexican partner.
You need:
Steralised Jar
Enough Chipotle chillis to filled the jar (very important they are chipotles, thats where all the smokey flavours comes from) you can buy from mexgrocer "morita" kind not brown.
Onion
Cider Vinegar
Extra Virgin Olive Oil
So first you need to soak the chillis in water for about half an hour, drain them, then add cider vinegar to just cover the chillis and cook on a low heat for around half an hour until most of the vinegar is gone and the chillis have softened up a bit (some will do more than others).
Whilst they are cooking in the vinegar fry sliced up onion untl soft and then add to the chillis for the last 5mins. Put it all in jar, fill up with extra virgin olive oil and leave for 2 weeks until the oil is red/orangey. It goes well with most dishes either pour oil over food (remembering to always top up so the chillis are covered) or take a chilli out and eat bits of it with your meal.
Theirs another chilli sauce I've had quite a bit but havnt got the recipe for it yet. Its made form habaneros (I think) and is kind of bright green paste, really fiery but also similarly addictive.