Guest guest Posted February 26, 2006 Report Share Posted February 26, 2006 does anyone have a recipe to make this powder as I can't seem to buy any ready made. thanks, Shell. - <cl.britton Saturday, February 25, 2006 8:11 PM Hot Pepper and Garlic Jelly > I recently catered the pre-wedding ceremony cocktail party for one of my very good friends down in the Outer Banks, NC. One of the favorite things was the cheese platter the bride's father had put together of all sorts of gourmet cheeses from his deli. I had brought along a few jars of this, and we set it out with the cheeses. Paired with an extra sharp cheddar, this jelly practically sings. It's actually fabulous with almost any kind of cheese, or by itself on a cracker. It can also be mixed into cream cheese for a super-fast dip, or melted down and used as a glaze. Pictures of the finished recipe can be seen at http://28cooks.blogspot.com > > I've also included some super-easy canning tips that won't require any special equipment. > > Hot Pepper and Garlic Jelly > yield (6) 1/2pt jars > > 1 red bell pepper, minced > 1 c fresh hot peppers, chopped > (I use any combination I happen to have on hand - banana, jalapenos, habaneros, etc) > 1/2 c minced garlic > 1 1/2 c vinegar > 6 c sugar > 2 tsp cracked black pepper > 1 pkt liquid Certo > > Place all ingredients in large saucepan and mix well. Bring to a boil, stirring often. Boil for 5-6 minutes. Remove from heat and add Certo. Stir well. Pour into 1/2 pint jars and seal. > > *The easiest way to can is this - wash and dry canning jars thoroughly. Place lids and rings in a pot of barely simmering water. Once jelly is ready, fill a jar, leaving about a 1/4 " headspace. With tongs, remove lid and ring from water, place on jar, and tighten, although not all the way. Turn jar upside down on a dishtowel. Repeat with remaining jars. Allow to cool for 10-15 minutes. Turn upright and allow to seal. Tighten rings on all jars. If any of the jars don't seal, simply store in the refrigerator once cool. The other jars can be stored in a pantry for 8 months to a year, if it lasts that long. > > Enjoy! > Christiane > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 9, 2006 Report Share Posted March 9, 2006 Shell, I'm so sorry to have overlooked this request. No, I don't have a recipe of my own for this powder - nor one I have tried :-( BUT I did google and found this for you: http://www.recipesource.com/ethnic/asia/indian/02/rec0263.html Good luck! Best love, Pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 10, 2006 Report Share Posted March 10, 2006 Thanks very much for the recipe, I'll give it a go. Shell. -- ------- I am using the free version of SPAMfighter for private users. It has removed 275 spam emails to date. Paying users do not have this message in their emails. Try www.SPAMfighter.com for free now! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2006 Report Share Posted March 11, 2006 Thank you Pat/Veggie Hound . I printed out the recipe--it sounds a little different than the standard curry recipe that I create for recipes on an as needed basis. It looks like it would be great tasting, but a tad hot. This looks like it makes a lot--enough for 6 months to 1 year from my calculations. Is this an [east] Indian spice mixture? What part of India is it from? Does anyone know why at kind of red chillies the recipe refers to? There are many kinds of red chillies where I shop at my local Coop both fresh and dried. Kathleen M. Pelley Knitters are Real Purls veggiehound <veggiehound Thursday, March 9, 2006 7:17:02 AM Re: Sambha Powder. Shell, I'm so sorry to have overlooked this request. No, I don't have a recipe of my own for this powder - nor one I have tried :-( BUT I did google and found this for you: http://www.recipesource.com/ethnic/asia/indian/02/rec0263.html Good luck! Best love, Pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2006 Report Share Posted March 11, 2006 > I printed out the recipe--it sounds a little different than the standard curry recipe that I create for recipes on an as needed basis. It looks like it would be great tasting, but a tad hot. Decrease the chillies? >This looks like it makes a lot--enough for 6 months to 1 year from my calculations. Yeah. Probably. I don't have the recipe in front of me, but perhaps you could scale it down a bit? > Is this an [east] Indian spice mixture? What part of India is it from? Can't answer. I wasn't the one who asked for the recipe. I only googled and gave a link, to help out. I thought it was worth posting BECAUSE the spelling of the spice mix was different to the one given above in this subject line (provided by the original poster) and I thought knowing the alternate spelling might help to find the one she was looking for. In a dried powder, I would use dried rather than fresh red chillies. Best love, Pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2006 Report Share Posted March 11, 2006 Kath - There's also a recipe (not tried by me - I don't use this particular mix) here that is in more manageable amounts: http://www.fatfreekitchen.com/spices/sambar.html I should add that it's from South India. Does this help??? Otherwise, ask Shell - she was the one who made the inquiry in the first place. I'm just yer humble dogsbody :-) love, pat Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2006 Report Share Posted March 12, 2006 Sambhar is a traditional south Indian dish that contains a mixture of lentils and vegetables. It is usually eaten as an accompaniment to rice. The recipe should last atleast a year, since it is roasted, the powder will not lose its taste. You could also sprinkle some of the powder over stir fry vegetables like Okra, Potatoes, Colocasia, etc. You can find a link for the recipe for Sambhar here. http://www.sysindia.com/kitchen/main_dishes.html#Sambhar. If you are interested I could post my mom's recipe for the same. Cheers, Seetha Kathleen Pelley <kmpelley wrote: Thank you Pat/Veggie Hound . I printed out the recipe--it sounds a little different than the standard curry recipe that I create for recipes on an as needed basis. It looks like it would be great tasting, but a tad hot. This looks like it makes a lot--enough for 6 months to 1 year from my calculations. Is this an [east] Indian spice mixture? What part of India is it from? Does anyone know why at kind of red chillies the recipe refers to? There are many kinds of red chillies where I shop at my local Coop both fresh and dried. Kathleen M. Pelley Knitters are Real Purls veggiehound <veggiehound Thursday, March 9, 2006 7:17:02 AM Re: Sambha Powder. Shell, I'm so sorry to have overlooked this request. No, I don't have a recipe of my own for this powder - nor one I have tried :-( BUT I did google and found this for you: http://www.recipesource.com/ethnic/asia/indian/02/rec0263.html Good luck! Best love, Pat Quote Link to comment Share on other sites More sharing options...
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