If you Can's Stand the Heat....

If you can't stand the heat, add less chili!

I have great admiration for the people who write newspaper headlines and billboards. I never buy a newspaper, and have absolutely no interest in reading or watching the news. I have enough news about my life and the people I know to keep me busy. If there is something of interest, I usually pick up a snippet from Keith. Otherwise I am a total ignoramus!

Billboards on the other hand, I always read. I drive down Main Road slowly, due to the traffic, and catch all the juicy bits. I can then decide for myself exactly what the story is about!

Some priceless ones after the Tiger Woods debacle: " More babes in the Woods" and " Tiger : Birdie count up to 11!" - You really didn't need more than that to know exactly how his life was unfolding.

When I came up with my heading / billboard for this post, I was very proud of myself. It has a 2 fold meaning, which makes it twice as clever! Firstly we had a blisteringly hot weekend in Cape Town and secondly I was in the kitchen all weekend cooking with chillies.

I firstly made Mild Red Pepper Jelly. Great recipe from Brownie, as always. Mild tasting and suitable even for children.


I then upped the ante, and moved on to Chili Jam. Not that hot (by my standards), but leaves you with a warm glow and pleasant sweetness.

Lastly I made Peri Peri sauce. A wonderful mixture for those who can stand the heat, but still appreciate god taste and not just good burn. Made with roasted red pepper and long hot red chili blized together with lemon juice, olive oil, garlic and salt.


Here is the Chilli Jam (adapted from Nigella's recipe)

200g Long Red Chillies (de-seeded and de-vaned)
150g Sweet Red Peppers (de-seeded)
2 inch Knob of Ginger (peeled and cut into 3)
3 Garlic cloves (Peeled and slightly bruised)
250ml Apple cider Vinegar
350ml Red Wine Vinegar
1kg Jam Sugar (available at any good supermarket)

1.	Sterilize your jars and keep hot.
2.	Put the chillies into a food processor and pulse until they are finely chopped. Add the chunks of red pepper and pulse again until you have a vibrantly red-flecked processor bowl.
3.	Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring.
4.	Scrape the chilli-pepper mixture out of the bowl and add to the pan. Bring the pan to the boil, then leave it at a rollicking boil for about 10 minutes, until setting point is reached (105°C).
5.	Take the pan off the heat and allow it cool.
6.	After about 40 minutes, or once the red flecks are more or less evenly dispersed in the jelly (as the liquid firms up, the hints of chilli and pepper start being suspended in it rather than floating on it), ladle into your jars. Seal tightly. If you don't wait for it to cool before bottling, the chillies will float in the jelly, which will not effect the taste, but the presentation.