#chillies

[scr4n]

American hot pizza from Dominos 🍕🔥

[dduane]

YAY, the windowsill Habaneros have started budding!! …I was starting to wonder what was going on with these guys. :)

(sigh) These aren't the white Habs I was originally after (for illustration purposes as much as anything else). Those can wait till next year. But historically these—a standard Capsicum annuum x chinense from Unwin—have grown well on the windowsill of our south-facing kitchen window. So we'll see how they do this year. @petermorwood's been missing having homegrown Habs available...

(immediately runs off elsewhere online to shop for liquid plant fertilizer...)

[aplacetocrash]

[hengheng7]

Spicy Cambodian chillies on the market in Siem Reap

[auntie-cistamine]

Food post! Today I bought some Kashmiri chillies, ground them into powder and used them to make a lamb rogan josh. It was super tasty!

[ladymetroland]

God according to my allergy test i have soooo many allergies and it cuts out like 90% of my diet

[zackloupart]

Road to Roswell

[thevegans]

Vegan chilli con carne 🌶️ 🍚

[thegenesisgarcia]

wingstop or chilies ?

[etlu-yume]

Sketchy Veggies - Reds [2019]

Procreate, iPad Pro, Apple Pencil.

[scr4n]

Spicy Chicken Pizza 🍕🔥

spicy chicken, double crushed chillies, pepperoni 🌶️

[highsummonertemptress]

Pizza Express • American Hot 🍕

[aplacetocrash]

[timmytimtim75]

[hengheng7]

Spicy Chillies on the thi Market

[chrislaumanson]

What's this? More food posts and no art? Yup, sounds like me!

I like to try and grow things to use in my cooking - I have a great time in general growing Nightshades. Chillies are the things I grow most consistently well, but I've had success with tomatoes in the past, too.

This year I had a pretty decent crop of jalapenos and tabascos, and I knew exactly what I wanted to do with them - make a hot sauce. And that's what I did today, to stave off the sadness and make use of the plants I grew!

I kept it simple - I fried the finely chopped chillies with garlic in olive oil, then boiled them in distilled vinegar for about ten minutes, seasoned with salt and pepper, and stabilised with arrowroot powder before bottling it up in a sterilised container.

It's very spicy, even though by weight there aren't a huge quantity of tabascos in there. But the jalapenos give it an unusual sweetness, as I can never tell when to harvest them green so they always ripen to a sweet red.

I decided to leave the pulp in, instead of straining it, to achieve a more intense flavour - I'm unlikely to keep it for too long anyway, so I'll be able to use it up while it's still safe. Just going to let it mature and develop for a couple of weeks before I let it loose on some wings or maybe pizza!