1/4 cup cocoa powder
3/4 cup brown sugar
250 grams softened butter
1 teaspoon vanilla extract
1 cup caster sugar
2 cups plain flour
1 teaspoon bicarbonate of soda
400 grams dark chocolate (chopped)
Dried chillies (heat & quantity according to taste)
1/4 cup water
3 fresh red birds-eye chillies, finely chopped
First, make the candied chillies. Stir 1/4 cup sugar and 1/4 cup water in small saucepan over heat until sugar dissolves. Add chillies, boil for 2 minutes, cool and strain, discard syrup.
To make the cookies, preheat the oven to 180C. Cover some oven trays with baking paper. Beat the butter, vanilla, remaining sugars and egg in a bowl until they are light and fluffy. Add the sifted flour, cocoa, bicarbonated soda, chilli and chocolate.
Roll dough into balls and place well spaced on the oven trays, allowing for expansion. Bake 10-15 minutes each batch, leave to cool on trays.
This recipe makes up to 50 cookies. Enjoy!
Submitted Sunday 01st July 2012
4 Bhut Jolokia peppers, with seeds, chopped finely (redder ones are hotter!)
4 cayenne peppers, chopped finely
8 cloves of garlic, crushed
0.5 cup onion, minced
1tbsp vegetable oil
0.75 tsp salt
1.5 cup water
0.25 cup cider vinegar
3tbsp white sugar
1cm minced ginger
Juice of 1 lime and zest
700g Feijoas, peeled and diced
Fry off oil, peppers, garlic, ginger, lime zest, peppercorns, onion and salt for 10mins. Add water and Fejoas, then simmer for 20mins, stirring regularly. Remove from heat and cool. Blend and then add vinegar, sugar and lime juice. Bottle in sterilised bottles.
Submitted Monday 04th June 2012
2 large potatoes
1 tin tuna-steam or flaked tuna
1 lime juice & zest
1 tsp chilli flakes (hotness to suit)
1tsp dried coriander
Salt & pepper
Steam and mash the potatoes, then blend with the tinned tuna with a fork until it reaches a chunky consistency. Add the lime-juice season, coriander and roll by hand into sausage-shapes.
Finally, roll in fresh breadcrumbs and cook in the oven at 200C for 15-20 minutes or until the breadcrumbs are toasted.
Awesome - thanks to Rhea for this recipe!
Submitted Sunday 06th May 2012
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