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Chili garlic paste


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First batch of chili garlic paste from my garden, ripe (red) Jalapenos and garlic.  This is the best year I've had with the jalapeno peppers, I got over half a bushel from three plants.  I thought four pints would be enough, based on how fast I'm eating it, I better make 12 pints.  I like the jalapenos better then some of the other peppers because I like hot, but not too hot and the jalapenos when they're ripe are also a bit sweet.

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Edited by Gerald Boggs
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Looks good. I'll trade you for some of my homemade bulgoki sauce.

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5 minutes ago, Gerald Boggs said:

If only you weren't so far.

I see your point. The Hazmat charges and all...:D

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Damn your eyes...now ya got me hungry,,,,,

 

 

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In case any of you are thinking about making your own chili paste, I would recommend making use of latex gloves, safety glasses, long sleeved shirt and maybe even a face shield.  I did the gloves and safety glasses this time, next batch will have me all kitted up.

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On ‎10‎/‎6‎/‎2017 at 7:29 AM, Gerald Boggs said:

In case any of you are thinking about making your own chili paste, I would recommend making use of latex gloves, safety glasses, long sleeved shirt and maybe even a face shield.  I did the gloves and safety glasses this time, next batch will have me all kitted up.

Haha, I learned this the hard way the first time I made stuffed jalapenos. After hollowing out the peppers, my fingers were on fire for what seemed like the next three days, lol!

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First time after I made a chilli relish (without gloves) I washed my hands several times until I couldn't smell the chilli anymore. Job done I thought. I went to have a shower. Now it would appear that Head&Shoulders works better at lifting the capsicum than normal soap. Rinsing my forge-hot scalp in searing desperation I didn't account for gravity taking the lava-liquid down. I'm sure it must have flowed more than half way down but that is where I remembered learning about a new kind of pain.

Edited by Charles du Preez

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16 hours ago, Jason McEntee said:

Haha, I learned this the hard way the first time I made stuffed jalapenos. After hollowing out the peppers, my fingers were on fire for what seemed like the next three days, lol!

With Jalapenos? I thought these were on the very low end of the Scoville scale? This year I got a pepper plant at the green house, thinking they would be ordinary chillies. Instead, some weird tiny shriveled peppers started growing on it, and a lot of them. I found out they most likely are Scotch Bonnets. It only takes a few crumbs of that to make a good spicy meal and they also taste wonderfull. Of course I had cut them up bare handed when I wanted to dry a batch. For the next few days I had very spicy fingers :huh:

Jeroen Zuiderwijk

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  • 5 months later...

What do you typically cook your chili garlic paste for? The only thing I love as much as knives and D&D (yes I'm a nerd) is food.

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  • 3 weeks later...
On 10/8/2017 at 11:41 AM, Jeroen Zuiderwijk said:

With Jalapenos? I thought these were on the very low end of the Scoville scale?

Late in seeing these. 

Jalapenos are, but for myself, I've found as I've aged, I like my HOT, a little less hot.  And if anyone is trying to make their own Sriracha, Hoy uses ripe (red) Jalapenos.  I made that mistake a few years ago by using the skinny Thai peppers, way to hot for me.

On 3/12/2018 at 4:40 PM, Tanner C. said:

What do you typically cook your chili garlic paste for? The only thing I love as much as knives and D&D (yes I'm a nerd) is food.

Everything but with ice cream.  I put a bit of spice on almost every meal.

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