17 FIERY CHILLI RELISH (Dangerous!!!) • 1 cup of red or green chillies • 1 cup finely chopped apple • 1 cup caster sugar • 1 cup finely chopped onion • 1 cup white vinegar • Salt and pepper to taste Combine all ingredients in a medium sized pan and stir over heat, without boiling, until sugar is dissolved. Bring to the boil and cook, uncovered, for approx 25 minutes until mixture is reduced and thickened. Spoon relish into hot sterilized jars and seal while hot. Store in a cool, dark place and allow 3 weeks for flavours to develop. SWEET CHILLI SAUCE • 125g fresh red chillies • 125g sultanas • 2 teasps chopped fresh ginger • ¾ cup white vinegar • 1½ cups white sugar • 2 teasp salt Wash chillies. If you don’t want to include the seed, slit and remove them. Put chillies in a blender with sultanas, garlic, ginger and enough vinegar to make a paste. Pour mixture into saucepan and add ¾ cup water, the sugar and salt. Bring to the boil and simmer, stirring occasionally, until the sauce has slightly thickened – about 40 minutes. Bottle and seal. Store in a cool, dark place – will keep for about 2 years. Refrigerate after opening. Here’s some recipes using chillies.... you can make them as hot or not as you like. (Be very carefully handling chillies – it’s best to wear rubber gloves. Sometimes even the fumes from these recipes cooking will bring tears to your eyes). SPICE UP YOUR LIFE! CHILLI CHUTNEY • 1½ cups fresh chillies • 1½ cups apples, peeled, cored and diced • 1 onion • 1½ cups sugar • 1½ cups white vinegar • Salt to taste Remove seeds from chillies, and put chillies, apple and onion through a mincer (or blender) Put mixture in a pan, add sugar, vinegar and salt. Cook for 1½ hours until mixture thickens. Bottle and seal. Store in a cool, dark place. CHILLI TOMATO PASTE – Good for pizza bases. • 6kg ripe tomatoes, peeled and sliced • 2 sticks celery, roughly chopped • 1 large onion, chopped • 1 medium sized chilli, sliced thinly and deseeded • 1 teasp basil • 2 tabls. Olive oil • 2 tabls. salt. Place tomatoes, celery, chilli and onion in a pan. Tie basil in a muslin bag and add to the pan. Simmer until tomatoes are very soft (about 1 hour). Remove muslin bag and put tomato pulp through a sieve. Place pulp in a baking tray or cake tin and add the olive oil and salt, stirring to mix. Place on a lowset shelf of oven at about 60 – 80 degrees and cook for 4 – 6 hours. Stir every now and then. Place in hot sterilized jars and seal quickly. Allow 2-3 weeks for flavours to mature. Store in cool, dark place – will keep for about 12 months. AUNTY LYN’S
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