FAO: Todd in Texas (and all others of course!)

18 years ago

Here in Oz we do eat quite a lot of hot and spicy food thanks to where we are situated in the Pacific and our multicultural society (think of Indonesia, Thailand and India for example). But we don't have the intense chilli-loving characteristic that is obvious in so many people from Texas for example.

However I am a mutant. You replied to a poster's query about flavoursome chillies saying that your local restaurant serves serranos grilled or fried with lime and salt. I just about licked the screen and booked a flight! Could you possibly give me some more information? Any favourite recipes from anyone else will also of course be appreciated!

I followed Byron's 'tea treatment' for Scotch Bonnet and Red Habanero seeds last weekend as we are just coming into spring here. So fingers crossed. I also have Jalapeno, Tabasco and Serrano seeds coming in the post thanks to ebay. We just don't get as many varieties here unfortunately!

With Thanks

Reilly (female)

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Comments (9)

Todd_In_Texas
18 years ago
Hey Reilly,

I found a receipe on the internet that is probably close to the "Serranos in Lime Juice" that I get as a side at one of our local Mexican restaurants. Chilies Torreados
(Serranos in Lime Juice)

INGREDIENTS:

1 Dozen serrano chilies.
1 large fresh lime.

DIRECTIONS:

Wash the serranos but leave the stems intact (you use them as handles when you eat them). Cut the lime in two and squeeze the juice into a small sauce pan. Remove any seeds. Put the limes into the sauce pan and cover it. Bring it to a simmer and let it simmer for 3 to 5 minutes. Do not let the juice evaporate completely, you may need to add a couple of tablespoons of water if your lime is too small or your fire too hot. It does not take much cooking, just soften the chili.

The ones at the restaurant look pretty well done as they have some burn marks here and there. That's all there is to it but it is delicious and nutritious.

-Todd
Todd_In_Texas
18 years ago
...One more thing...

I think the restaurant's recipe had a hint of garlic salt added into it as well.
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reillyoz007
Original Author
18 years ago
Thanks for that Todd, much appreciated. I will be trying it out on the weekend! Not with serranos unfortunately but I can't wait so something else will have to do.

Reilly
calicap
18 years ago
I have a slightly different recipe for chiles toreados which turns out quite well. The serranos are placed whole on a hot grill (without oil), until the skin blisters a little bit here and there. Remove from the grill, and place them in a sauce made of a tablespoon of soy sauce, the juice of 1 lime, and a little bit of vegetable oil. The chiles keep for 2 or 3 days.
Todd_In_Texas
18 years ago
That sounds great calicap. A Chinese place around here serves some sort of jalapeno/soysauce stuff that is probably like what you're mentioning. It's very very good.

-Todd
debate
18 years ago
Hi Reilly!

As a Melbourne-based pepper head I do sometimes find I'm on my own, although I've never had any trouble tracking down a great curry.

Like you, I'm always on the good lookout for some decent chilli recipes (or hot pepper recipes, as they might be known in the US). I'm currently thrilled at a recent pick up from a Borders sale of an excellent chilli pepper recipe book which is going to keep me going for a fair while.

I've found that the chilli selection at Bunnings is getting better and better every year, some of which now have a real kick behind them... last year's Hot Mexican Jalapenos would have been easily 8/10 for heat.

I get a lot of my seeds from www.fireworksfoods.com.au, which has great variety, although germination rates in some varieties can be low... no rocotos or "matt's chilli" have now sprouted for two years in a row :-( :-( . Cross pollination can also be a problem. Still, it's the best source I've found around here.

Currently I've got about 20 varieties going and this year I'll have dozens more than I can use, so I'd be happy to donate a plant or six if you're looking for some more variety!

Rob
reillyoz007
Original Author
18 years ago
Hey Rob!

Nice to hear from someone close to home :). I basically decided to start growing my own as I was fed up with going to the supermarket or grocers and buying chillies labelled 'ball pepper hot' and 'long pepper mild' etc (our American friends will be horrified to hear that I'm sure!) LOL. Also the quality would vary from week to week - one week the hot chillies would be superhot and the next they would be so so.

I do cook a lot of curries (have a super Lamb/Beef Madras recipe if you or anyone else wants it) and the heat inconsistency in bought chillies was giving me the total irrits! There's also not a lot of recipes dedicated solely to the enjoyment of chillies on their own as you said. Can't wait to try Todd and calicap's recipes this weekend!

I've been a bit disappointed in Bunnings chilli plants for the last couple of years. I must say however that maybe it was where I planted them. I'm sure the first 2 died as soon as they saw the ground and last years effort is still the same size as it was 12 months ago. It's about to be pruned dramatically! This year (if my seeds germinate - please Santa - I've been such a GOOD girl) I will try some in pots as well I think.

I would love any spares that you have and am quite happy to pay you for them. Where are you in Melbourne BTW?

Reilly
debate
18 years ago
Hi Reilly,

I emailed you through the site a couple of weeks ago but no reply. Maybe your spam filter caught the emails?

Rob
HoosierCheroKee
18 years ago
Reilly, ma'am,

Here are some Southwestern Recipes I ran into online. Most of them I cannot eat due to fat and salt content. However, I love hot chilies. Enjoy.

Bill

FAO: Todd in Texas (and all others of course!)

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FAO: Todd in Texas (and all others of course!)

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