Try Sambal Oelek. It's yummy.

Hi Spatz

I got these from the harvest forum and would of tried them if I got more tomatoes.

Cayenne Pepper Sauce
3 pounds hot peppers (for example, Anaheim, Hungarian, Jalapeños)
1/3 cup minced garlic
4 cups sliced onion (about 2 medium as bought)
1/3 cup stemmed, chopped cilantro
3 cans (28 ounces each) diced tomatoes
3 cups cider vinegar (5%)
2½ cups water
* Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.
Yield: About 5 pint jars
Procedure:
1. Wash and rinse pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.

2. Wash, trim and slice peppers and onions into rings, using a mandolin slicer or a food processor.

3. In a 10-quart Dutch oven or stockpot, mix together all ingredients. Bring to a boil and boil 1 hour. Reduce heat slightly and simmer 1 additional hour. Turn heat off, and cool mixture slightly.

4. Puree vegetables in a blender about 2 minutes per blender batch. Return pureed mixture to stockpot and bring carefully just to a boil. (The mixture will start to spatter as it gets close to boiling; heat slowly while stirring constantly, being careful not to get burned by splashing sauce.) Turn off heat.

5. Fill hot sauce into hot, clean pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.

6. Process in a boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, 12 to 24 hours and check for seals.
Notes: This is a very hot sauce. Some suggested uses include:
Add a small amount to a soup to give it a "spicy-hot" bite.
Stir a small amount into vegetable dishes to give them an extra "zing."
Pep up your cheese dip with a small amount to make it a "hot" item.
Add some to that pot of chili you're cooking up  make it fiery!
Process in BWB for 10 min. in pints or half pints only.

Smoky Tomato Ketchup
Hot, spicy, and addictive and a good way to use excess tomatoes of any kindÂeven cherries. Slightly adapted from a recipe Mary Broeker provided for use in The St. Paul Farmers Market Produce Cookbook (C 1999 by
St. Paul Growers Association)

5 lbs. ripe tomatoes, coarsely chopped
1 large onion, finely chopped
1 large poblano chili, finely chopped
2 jalapeno chilies, coarsely chopped
4 (2-5) canned chipotle chilies, chopped
1/2 cup cider vinegar
1 cup brown sugar, packed (dark brown preferred)
1 tsp. celery seed
1 1/2 tsp. mustard seed
1 tsp. black pepper
1 1/2 tsp. salt (canning salt if youÂll be canning it)
Combine all ingredients in large, heavy nonreactive pot and bring to a boil over medium heat. Reduce heat and simmer 1 1/2 hours, stirring occasionally, until vegetables are...

You might wanna try making chilli beer :) Just blanch some whole chillies for 15 seconds in boiling water, then drop one into each bottle when bottling up!

I'm gonna try it this week! Will set the batch brewing this weekend.

PP

I have a simple recipe I use to make a Chilli Jam which is resonably mild and very versatile. A friend even has it on toast for breakfast!!

500g red capsicum, seeded & roughly chopped
350g ripe tomatoes
200g chillis (weighed once seeds have been removed - you can leave seeds/membrane to increase the heat level if so desired)
125 ml white vinegar
2 cups sugar
60g jamsetta.

Process the capsicums, chilis and tomatoes until fine consistency.
Heat with the vinegar until just boiling and simmer for around 5 mins.
Add the sugar and Jamsetta and stir until sugar is dissolved.
Bring back to the boil and simmer again for 5 minutes.
Bottle in sterilised/warm jars.

Regards,

Fiona

Thanks so much for all these recipes and suggestions! They all sounds yummy (except for the chilli beer, sorry PP).

Haven't harvested the chillies yet as they are still happy on the plants. Temperatures are very low during the night so they are naturally chilled.

Might also smoke and dry some for seasoning. :)

CHILLI JAM
250g chilli 250g sultanas 6-8 cloves garlic 3 cupssugar
3 cups vinigar 2tbspns grated ginger 3tspns salt
Remove seeds&stems of chillies place in stainless steel pan
with vinigar,sultanas,ginger andgarlic crushed with salt
boil until soft,add sugar and stir-cook 15-30min more until reasonably thick . Cool, puree in blender and bottle
in sterilised jars keeps well