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Monday, November 19, 2012

Devil's Rib West African Pepper Relish Recipe

Devil's Rib West African Pepper Relish Recipe

West African piri-piri hot peppers are used as a spicy seasoning in West African spicy pepper relish recipe.

Dip your French fries in devil's rib West African pepper relish
Dip your French fries in devil's rib West African pepper relish

Devil's Rib West African Pepper Relish Recipe


Ingredients

2 sweet red peppers, chopped

2 sweet green peppers, chopped

1 piri-piri African hot pepper, diced

2 medium onions, chopped

1/4 cup white vinegar

½ cups white sugar

1 teaspoon salt



Directions

Seed the peppers and chop finely with the onion and hot pepper. Put into a bowl, cover with boiling water and let stand for 5 minutes. Drain and cover again with boiling water, let stand for 10 minutes longer. Place in colander or cheesecloth bag let drain overnight. In the morning add the vinegar, sugar, and salt. Boil for 20 minutes. Place in hot sterilized jars and seal.

Different types of red hot peppers

Different types of red hot peppers and tips for handling to make your Harissa red hot pepper paste recipe


Hot peppers should not be stored in plastic bags as this will lead to fruit breakdown and decay.

Peppers are sensitive to ethylene gas and should not be stored with produce such as tomatoes, apples, bananas, and avocadoes.

Oils from hot peppers can transfer to knives and cutting surfaces, so wash tools and surfaces with warm, soapy water after use to prevent the oils from transferring to other foods.

Mature peppers of many varieties start green, and gradually turn yellow, then red, as they ripen.


Five Hot peppers that originated from Africa

Devil's Rib is an extremely hot habanero chili from Ghana. They are slightly ribbed and turn from a shiny green to bright red as they ripen. The plants are sprawling bushes that can be grown either in the ground or large pots.

Cheeky, the small, roundish fruit is about 20 mm in diameter and change from lime green to orange to red as they mature. They are very hot, and their deep lobes make them look somewhat like the cheeks of a vagabond, hence the name.

Fatali is a Habanero relative; this prolific plant can grow tall. The plant produces good yields of wrinkled extremely hot fruits that turn from pale green to bright yellow when mature. They have a fruity, almost citrus-like flavor making it a very attractive hot sauce.

Pettie Belle is bell-shaped, making this variety possibly the smallest bell pepper in the world. They are hot, but measuring around 37,500 SHUs they are still one of the milder habaneros. The medium-tall, bushy plants can be grown in the ground or larger pots, though they will need support to stay upright.

Piment Curry is a Mauritius pepper that is thin-fleshed, wrinkled fruit is about the size and shape of the forefinger, turning from green to red as they ripen. Mauritians like to eat this chili green, either gently fried in oil or coated in a spicy batter made from chickpea flour and deep-fried.

The capsaicin in peppers causes the heat you experience while eating hot peppers. The more capsaicin in the pepper, the hotter it is. This unique, natural chemical is found prominent in the seeds of the pepper.


The hot pepper’s power is concentrated in the placenta, the central core of the fruit that contains the seeds, otherwise known as the pith, and the thick veins that attach the placenta to the pepper wall. Removing the seeds, then, usually results in removing the placenta and veins, thus cooling the fruit’s heat.



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Getting Your Goat

Easy Goat-Meat-Recipes Cookbook
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