Thread: Original Recipes By Tango

heres mine.

Originally Posted by crump

heres mine.

mate she looks nice

forgot to add, it tasted bloody good too.

Top marks, very nice job.
Can't award a winner till I see Hiline's promised photo's but will have to be good to compete!

Originally Posted by Tango51

Top marks, very nice job.
Can't award a winner till I see Hiline's promised photo's but will have to be good to compete!

i had to cheat a little

the kids didn't like the look of all the basil leaves so i had to chop mine up very small

i'll post the pick tomorrow

Originally Posted by Tango51

I agree with them, Jalapenos are very very mild and I use them for flavouring mexican dishes and that's about all.
It is a HUGE leap to Habaneros tho.
What strain of Habanero do you grow?
What does it look like when it is ripe?

I grow the orange ones. They ripen to the colour of the skin of a good navel orange and come to a small point on the bottom. They look just like the one pictured in a USDA booklet "Growing chillies and their uses". I got a small quantity of seed from a now defunct and sub-divided commercial nursery about 10 years ago, and have been replanting using saved seed since. I may have to find some fresh seed as I notice a gradual decline in vigour from the saved seed. Two bushes produce more than my family can use and the neighbours are no longer interested. I have given away a lot of seedlings over the years. I run the whole fruits through a blender and freeze half-teaspoon lots in small ice cube trays. They keep well done this way. You are correct about wearing gloves to chop Habanero. You also need to thoroughly wash the knife and board before re-use, and thoroughly wash hands after removing the gloves before you touch any part of your skin just in case. The stuff is brutally painful if it gets on any tender body parts. Habanero have a rich flavour when not used to excess. I once grew some Scotch Bonnets but gave up as we were overrun with chillies from growing four varieties, Bird's Eye, Scotch Bonnet, Jalapeno, & Habanero.

Interesting.
I like scotch Bonnets, good to stuff and bake!
Birds Eye are a staple here at our place, great balance of heat and taste.
I have a good supply of frozen whole chillis as I use two if cooking something as the norm.
I also have a great stock of dried chilli various varieties, I got an unmarked Indian flake from my local Asian shop that is absoooolooootely insane.
A teaspoon of this gear in a saucepan of con carne and KABOOM!
Don't know what variety, sadly.

Originally Posted by Brian Hjelm

I grow the orange ones. They ripen to the colour of the skin of a good navel orange and come to a small point on the bottom. They look just like the one pictured in a USDA booklet "Growing chillies and their uses". I got a small quantity of seed from a now defunct and sub-divided commercial nursery about 10 years ago, and have been replanting using saved seed since. I may have to find some fresh seed as I notice a gradual decline in vigour from the saved seed. Two bushes produce more than my family can use and the neighbours are no longer interested. I have given away a lot of seedlings over the years. I run the whole fruits through a blender and freeze half-teaspoon lots in small ice cube trays. They keep well done this way. You are correct about wearing gloves to chop Habanero. You also need to thoroughly wash the knife and board before re-use, and thoroughly wash hands after removing the gloves before you touch any part of your skin just in case. The stuff is brutally painful if it gets on any tender body parts. Habanero have a rich flavour when not used to excess. I once grew some Scotch Bonnets but gave up as we were overrun with chillies from growing four varieties, Bird's Eye, Scotch Bonnet, Jalapeno, & Habanero.

Regarding getting chili on your hands; UK Chile-Head lookup "Hunan hand".