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Chilli Festival Flaming Bonnet Sauce (Alpha Sauce)

14 Scotch Bonnet peppers, seeded, 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
1 shredded carrot
6 peppercorns
Juice of 1 lime
1/8th cup apple juice

Fry off oil, peppers, garlic, ginger, peppercorns, onion, carrot and salt for 10mins. Add water and simmer for 20mins, stirring regularly. Remove from heat and cool. Blend and then add vinegar, apple juice, sugar and lime juice. Bottle in sterilised bottles.

Submitted Sunday 18th September 2011

Hot Plum & Damson Chutney

1/2 pint cider vinegar
1/2 pint malt vinegar
1lb brown sugar (demerara or soft dark brown sugar)
1lb plums, deseeded, sliced in quarters
1lb damsons, deseeded, sliced in half
2tsp salt
1tbsp ground cinnamon
1tsp cayenne pepper
1tsp hot chilli powder
1tsp ground nutmeg
1 medium-large onion, diced finely
1/2 to 1 inch ginger, finely chopped
5 cloves
75g sultanas
75g raisins

Boil all ingredients together for 40mins, stirring regularly. Once the chutney can be "parted" by moving the spoon across the pan base, and the mixture takes a second to cover the base, the mixture is ready. Pot the mixture into sterilised jars (by earlier heating to 120C in the oven for 20mins).

Submitted Sunday 18th September 2011

Thai spice sauce

6 - 8 Chilli's (dependent on taste i use ghost pepper)
1 x lime
half cup of water (100ml)
1 x garlic clove (or paste)
1 x clump of ginger (fingernail size)
1 x handful of coriander
i cap of rice vinegar
tomato puree (to thicken)

Blend all of the ingredients (except coriander) and simmer until water evaporates then add coriander and blend again. Bottle and use as additive or directly


Submitted Tuesday 30th August 2011

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