Chili Powder

Edymnion(7a)March 1, 2012

Was rummaging around and found a big ziplock bag full of dehydrated naga morich peppers I grew last year and forgot about.

Few minutes de-stemming and a quick run through the blender later...

Even after dehydration and being sealed away for 6 months, the fumes off these things were still lethal. I have no idea what to use this for other than very frugal use in stews, but at least its in a useable form now.

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tsheets(5)

Top Shelf label, you got there!! ;-)

    Bookmark   March 1, 2012 at 2:03PM
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esox07

I kinda like that label.
Bruce

    Bookmark   March 1, 2012 at 2:30PM
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Edymnion(7a)

Duct Tape, is there nothing it cannot do?

    Bookmark   March 1, 2012 at 2:52PM
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esox07

Have you ever tried to use it in place of toilet paper?
Bruce

    Bookmark   March 1, 2012 at 3:57PM
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Edymnion(7a)

Can't say I have Bruce, can't say I have. But any port in the storm?

    Bookmark   March 1, 2012 at 4:07PM
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ottawapepper

Too funny Bruce and Edymnion.

Edymnion, I just responded to a past post and saw I had included a recipe for my Caribbean BBQ Sauce in the chain.

If you're looking for a way to use your Chili Powder, try subbing a teaspoon (or half) for the Scotch Bonnet. It'll light you up in a nice way ;-) It works great on pork and chicken.

Caribbean BBQ Sauce

2 (or more) scotch bonnet chilies (or whatever chili you like), fresh or dried
1 cup orange juice (also nice with pineapple)
1 cup honey
1/3 cup Soy or Worcestershire sauce (I prefer Soy)
1 TBS ginger
1/2 tsp allspice
2 cloves garlic
1 tsp dried thyme (1 TBS fresh)

Blend together well in a blender and then simmer in sauce pan for 5-10 minutes.
Let stand in fridge overnight for fullest flavour .

    Bookmark   March 1, 2012 at 6:52PM
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simsedward

Now...THOSE look like the hands of a hard worker....

    Bookmark   March 1, 2012 at 9:00PM
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ottawapepper

simsedward, you seem to have a hand fetish.

Not judgin, just sayin ;-))

    Bookmark   March 1, 2012 at 9:53PM
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