Chili Beer Sauce

[Chris]

What do they do? Put a Portugese man-o-war in the beer?

[drsmurto]

Just picked 2 dozen jalapenos. Tossing us whether to make the sauce, jam or smoke them.

Chris - can you add your jam recipe to this thread?

[Chris]

The first part was the same...

Simply puree the chili and combine with the malt vinegar, Worstershire sauce and salt.
Add maltodexrin and mix well. If the mixture is too dry, add some of the ale. Aim for a thin paste consistancy.

Then...

Add 2 heaped tsp of raw sugar and stir to dissolve. Add a good whack of pectin (I told you it wasn't precise) and stir in. Add the remaining ale (do not reduce first in this version) and let simmer for 30 or so mins until it becomes a bit gluey. Bottle it hot.

And as for whether to make ther sauce/jam or smoke the chili... do both! That'd be really tasty.

Smoked chili and anchovie sauce- another of my favourites!

[drsmurto]

So many options!

Ended up freezing them but will do something with them on the weekend. Might use the birds eye chillies for the sauce and then see if i can smoke the jalapenos in the hooded BBQ once i get myslef some oak chips.

Its almost onion season in the hills (they picked them a few months ago but they leave them to dry out for a few months) so i can normally pick them up for $1/kg. Kevs onion jam will be made.

Who would have thought this site would be full of gourmands as well as brewers?

[Chris]

Whole onions preserved in stout!!! Brown ale is good too.

[Andy - Go Hawks!]

Doc, if you want dried or smoked chili, do it yourself!

BBQs are great for both (if you have a roasting hood), or you can do it on the stove. Let me know if you want to know how.

And jalapenos are great pickled if you want to preserve the buggers. Really easy to do too.

Chris,I have two chilli plants, a Jalapenos and a Habanero both of which are too hot (for me cos Im a wuss) to add in large quantities to my food or drink.
I hate to chuck the leftovers out so I would love to know how to dry them properly so I can store them for a rainy day.
Any tips would be most welcome!

Cheers
Andy

[Chris]

Drying chili is very easy- even Mexicans can work it out

Simply air dry- either on the plant, or in a bowl. Anywhere really.

If you are looking to preserve chili, you can always pickle (in brine) or put into oil.

Aside from that, smoking (as listed above) is a great way to go. It adds a lot of flavour. The BBQ is the best opion, but you can do it in a saucepan.

[Andy - Go Hawks!]

Thanks Chris,the oil sounds tempting!
As for the Mexicans,well compared to us English their culinary skills are miles ahead
Dried chillies here I come!

Cheers
Andy