About me

As a lover of all things hot, and a keen amateur chef, I use chillies as much as possible. I thought it would be nice to share some of my favourite recipes with you. Time permitting, new recipes will be added as often as possible. Please also feel free to submit your own tried and tested hot recipes.

Main Courses

Picking / Canning

Pepper-Due's are perfect for picking. They remain crunchy and sweet, and are great sliced and added to a salad for a vibrant red addition and a nice bite!

Tannie Drienie's Pepper-Due's - Makes approx 2 large mayonnaise size jars

Wash and de-seed Pepper-Due's, by cutting the top off and digging seeds out with a small spoon
Soak the de-seeded chillies for 12 hours in a brine solution of 2 litres water and 130g table salt
Drain the chillies fully (no nead to rinse)
Sterilize the jars and lids. Tip: use a baby bottle sterilizer if you have access to one
Dissolve 800ml white sugar in 1 litre white spirit vinegar and add 5ml pickling spice (or to taste) Tip: warming solution eases dissolving of sugar
Pack the jars with the chillies, making sure there is no space at the top, and fill with the sugar and spice water
Close the lid tightly, then back 1/2 turn (this will allow any pressure to escape)
Place jars into a large pan full of hot water and boil for 3 minutes. Tip: fill enough to allow lifting of jars afterwards
Remove jars from water (carefully) and then tighten lids
Let the Peppa-Due's rest for about 4 weeks before eating. Once opened keep refrigerated and use within 1 month

Tannie Johanna's Pepper-Due's - Makes 1 large mayonnaise size jar (adjust for your own quantities)

This recipe seems to produce hotter chillies, which could be attributable to the lack of brining.

Wash and de-seed Pepper-Due's, by cutting the top off and digging seeds out with a small spoon
In a pan add 1 cup white spirit vinegar, 1 cup water and 1/2 cup sugar. Boil for 5 minutes
Add Pepper-Due's to the boiling liquid and simmer for 10 minutes
Drain and pack into sterilized jar(s)
Fill with boiling vinegar solution (be careful as this mixture may be over 100 degrees ceclius due to the sugar
Screw lids on tightly and store for at least 2 weeks before using
Once opened keep refrigerated and use within 1 month

Starters & Snacks

Pepper-Due Savoury Drops

These sweet and piquant drops make a great pre-braai starter. The combination of sweet, sour and a little heat always go down well when I host a braai - or you can prepare some and take along with you to a braai! Takes about 10-15 minutes to prepare, and an hour to chill.

Ingredients

1 x Jar Pepper-Due's (see pickling recipes above)
1 x block feta
1 x Tblsp fresh basil
1 x jar olive and sundried tomato tapenade

Method

Crumble Feta in a bowl and add the basil and Tapenade. Mix together until a crumbly mix is formed
Spoon the mixture into each Pepper-Due
Arrange on a plate and cool in refrigerator
Serve cold and watch the look on your guest's faces

Try also: Set out on an oven tray and bake or grill for 15 minutes, or until soft and the cheese mixture is starting to run

Feta topped Krimzon Lee

These fiery large chillies are perfect for creating an incredibly "moreish" snack. Takes around 30 minutes to prepare

Ingredients

Ripe Krimzon Lee chillies
Feta cheese
Olive Oil (for drizzling)

Method

Leaving stalks on, slice the chillies lengthways and remove seeds and membrane (if you want extra heat, leave a couple of seeds in)
Slice Feta and place into chillies. Don't overstuff, as the cheese will simply run out when melted
Drizzle a little Olive Oil over the cheese
Place under a medium grill until Feta is melted and the chillies are soft
Serve warm and use the stalks as a "handle"