Spicy Chili Crisp
foodonastump
12 months ago
last modified: 12 months ago
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foodonastump
12 months agolast modified: 12 months agolat62
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pickled Jalapeno pepper rings are too spicy!
Comments (21)This is the recipe that i used, from the blog Homesick Texan- but did not cook in oil first and left out most of the vegetables (just a few carrots here and there). Pickled jalapenos (escabeche) Ingredients: 1 pound of jalapenos, cut into rings 1 small head of cauliflower, cut into florets 3 carrots, peeled and cut into rings 1 small onion, cut into rings or slivers 6 cloves of garlic, minced (6 teaspoons) 1 tablespoon of canola oil 6 teaspoons of peppercorns 6 teaspoons of cumin seeds 6 sprigs of cilantro 2 cups of white vinegar Salt Water Six pint jars, sterilized Method: 1. Cook the peppers, carrots, cauliflower and onion in the oil on medium heat for ten minutes or until onion is clear. 2. In each jar, place the equivalent of 1 minced clove of garlic (1 teaspoon), 1 sprig of cilantro, 1 teaspoon each of peppercorns and cumin seeds. 3. Divide pepper mix between the six jars. 4. Add 1/2 cup of vinegar to each jar and then fill the rest of the jar with water, leaving 1/2 inch at the top. Add a dash of salt. 5. Seal and then give jar a good shake. 6. Refrigerate overnight and they should be ready within 24 hours. Will keep in the refrigerator for a month. Makes 6 pints Here is a link that might be useful: Homesick Texan - Cool off with Hot Jalapeno Pickles...See MoreThe Hottest Chili Pepper Is NOT the Ghost Chili!
Comments (14)My opinion is that anything over 1 million scoville's is HOT Enough! Sure you can taste some flavor for about 10 seconds of the various flavors of different pods. But once the pain sets in, its all the same. I grew some chocolate bhuts from seed this year that a friend gave me. Some of the plants turned out to be chocolate bhuts and others turned out to be red/orange bhuts. Both of them were DAMN! HOT! I saved seeds from both the chocolate and the red/orange ones and will see what they produce next year. I didnt do anything to isolate any blooms so its anyone's guess what next season will bring ;) I froze some of em, and i dried and ground some into powder. I like spicy hot foods, so i use them quite often to zing things up. We all know that their are tons of different superhot peppers out there. As far as which pepper is the hottest debate, i agree with smokemaster that its a tool for seed sellers to try to make a quick buck....See MoreQuestion about chili crisp
Comments (14)Dumplings, spices, or both? 😜 I'll give the basic recipe 'base'. Where everyone starts, then customizes. Seems every Asian family and restaurant has their own version. I add a couple other homemade spice blends to mine. But if i have just the basics it is still good. 1 cup gochugaru,(korean chili flake) 1/2 cup sesame seed, toasted until slightly golden 1/4 cup garlic flake or dried mince is fine 1/4 cup onion flake or mince 1 and 1/2 cup oil, i use avocado Mix all the dry ingredients together Heat the oil low and slow in a wide saucepan or enameled dutch oven to aprox 290-300º Turn off the burner if gas. Move off the heat if elec stove. Add your spices to the hot oil gently all at once. It will sizzle and bubble but not spit. Stir a bit to incorporate. Leave to cool down 20-30 minutes and add 1 tBsp soy sauce or tamari 1 tBsp toasted sesame oil *I do add lots of other things like in the SeriousEats list. Lots of extra seeds like pepitas, sunflower seeds, toasted. I like the extra crunch. Mushroom powder, cumin, cardomon, ginger powder, paprika, sumac... *It is the perfect mild spice for me. DH would like it a bit spicier. For an even more mild you could cut down the chili flake and add more paprika, sumac, or red bell pepper flake *I have fermented black bean paste in a separate jar. I add a tBsp sometimes when a jar is half empty for something different This is the exact chili flake i've been purchasing. And the sesame seed. Have not purchased the others...just a visual. Judging by my amazon history i go through about 4 pounds of chili flake a year. Just noticed a much better price on 3 and 5 pound bags. I also use if for kimchi. Just made a big batch so i need to order more. I thought i had another jar of crisp but DH wiped it out last night with cheese and crackers. I'm planning to leave my pepitas whole for the holiday batch. Being a nice green color. I usually pulse the sunflower seed and pepitas in my spice grinder. Chunky, not powdered. Some use soy nuts or peanuts. Once i had so many add-ins i needed to add a bit more oil but that is easy enough to do. A pound is maybe 4-5 cups? So that is aprox 16 6oz jars? I've never done the math....See MorePlease post your best hummus recipe.
Comments (38)1 can chickpeas, rinsed and drained 1 ear corn 1 jalapeño 2 Tbsp tahini juice + zest of 1 lemon 1 handful cilantro (about 1/2 cup) 1 clove garlic 2 Tbsp olive oil + more as needed 1 tsp kosher salt + more as needed Over a gas burner set on high (or on a grill), set the ear of corn and the jalapeño over the open flame. Char both on all sides, turning occasionally as the flame scorches the vegetables and turns them dark in spots. This process will take 8-10 minutes, and keep an eye on your veggies so they don’t become too charred and burn (or, catch on fire – but you’d have to be really negligent for that to happen I think). Set aside to let them cool. While the charred veggies cool, in the bowl of a food processor whiz together the tahini, the garlic, the lemon juice and zest, 2 Tbsp of olive oil, and 1 tsp of salt, until the mixture is very smooth. Add in the chickpeas, and process until the texture is smooth and creamy, adding additional olive oil as needed to keep the mix smooth (usually another tablespoon or two), about 1 minute. Add in the cilantro, and pulse until the cilantro is chopped very finely and mixed in well with the chickpeas, 6-7 times. Be sure there are no large chunks of cilantro remaining. When the corn and jalapeño are cooled, gently cut the kernels off of the ear of corn, and carefully stem and seed the jalepeño. Dice the jalapeño very finely, and then gently stir the diced pepper and the charred corn kernels into the hummus. Taste, and adjust for seasoning – I added a good pinch of salt here. Serve immediately, or chill in the refrigerator for up to 4 days....See Morejakkom
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