It’s no secret – we love chili peppers. And we like them as close to freshly picked as possible. Bursting with freshness, flavour and aroma.
Dried chilies tend to be too overpowering for us. Besides, they lack the complex flavour profile of fresh ones.
Pickled chilies are a great way to preserve that just picked flavour, and they are quick and easy to make.
Nicely decorated bottles of chili pickle are a simple, yet eye-catching gift, especially when you use a whole medley of different colours and sizes of chilies.
When making pickled chili gifts select chili varieties to suit the receiver. For chili heads use extra hot varieties like habanero and tabasco. For soft mouths use milder varieties like Jalapeno and Hungarian wax.
If you don’t grow your own chilies you’ll find a ready supply at your local greengrocer or supermarket.
In die 12de eeu het die beroemde geneesheer en filosoof Maimonides kruiebaddens en hoendersop voorgeskryf vir die behandeling van verkoues.
Meer as 800 jaar later, bevestig die New England Journal of Medicine dat Maimonides reg was. Navorsers het bevind dat hoendersop ‘n ligte antibiotika en ontstuwingsmiddel is, en dat dit geïrriteerde lugweë streel. Tradisionele Chinese genesers maak vandag nog van hoendersop gebruik om verkoues te behandel.
Om vinnig ‘n genesende hoendersop te maak, sit hoender, uie, wortels, peper en ‘n knippie sout in ‘n pot met water. Bring tot kookpunt. Voeg ‘n brandrissie, peper en knoffel by. Kook stadig tot die hoender uitmekaar val. Skep die vet af en giet die sop deur. Voeg ‘n paar dun skyfies suurlemoen by en bedien stomend warm.
Hier is een van my gunsteling hoendernoedelsop resepte. Om die genesende krag van die sop te versterk sit ek ekstra gemmer, knoffel en brandrissie by.
In the 12th century the great physician and philosopher Maimonides prescribed herbal baths and chicken soup as remedies for the common cold.
More than 800 years later, the New England Journal of Medicine confirmed that Maimonides was right. Researchers found that chicken soup was a mild antibiotic, decongestant and throat soother. Chinese healers to this day also use chicken soup to treat colds, though they do add some herbs, like ginseng, to their brew.
To make a healing chicken soup simply add chicken, onion, carrots, pepper and a pinch of salt to a pot with water. Bring to a boil. Add a chilli pepper and garlic. Boil slowly until the chicken is soft and tender. Skim off the fat and pour through a sieve. Add a few squirts of lemon juice and serve steaming hot. Sip slowly.
Here’s one of my favourite chicken noodle soup recipes. To boost its cold fighting properties I add loads of ginger, garlic and chilli pepper.
Technically this is not a chutney. It’s more like a traditional Cape Malay blatjang which is essentially a tangy chili sauce. It’s quick-and-easy to make and it will keep almost indefinitely in an airtight container in the refrigerator. Adjust the ‘heat’ to suit your palate.
This hot chilli sauce is a firm family favourite and it never fails to get compliments. It’s based on a style widely used in the West Indies. Basically it’s habanero peppers, tropical fruit, yellow mustard, and a few other ingredients thrown in for good measure. And it’s super quick-and-easy to make.
This mild but addictive zesty tomato salsa is low in kilojoules and loaded with healthy phyto-nutrients and lycopene. Various studies revealed that men that eat lots of tomatoes had a greatly reduced risk of prostate cancer due to the lycopene in tomatoes.
This tomato salsa is a delicious match with any braai meal, it also adds a bright note to any Mexican dish.
I prefer to use ripe (red) Jalapeno peppers but you can use any chili pepper you like. And if you don’t have fresh peppers, dried peppers will do just as well.