Hello again, everyone. We’ve been looking at some serious hot stuff lately and, if I’m honest with you, I really have been suffering from it. It’s been hard work, assessing the flavours of and writing about such brutal products. So, this week, I’d like to swing the pendulum back the other way and show you something incredibly mild, instead:
This is Silli Chilly – A weirdly spelt chilli jam from our good friend, Stephen Dixon, over at Hot Pods. And it’s quite unlike anything else that I’ve ever tried.
Hola, mi amigos. My apologies for the lateness of today’s recipe but I had no idea what to make, until last weekend came around. Then the warm weather rolled in and suddenly, I had the perfect fit. An idea that’ve been holding onto since the end of last year’s growing season.
This is gazpacho. A traditional spanish dish that’s most easily described as “raw tomato soup”.
Yet that doesn’t really sell its uniqueness, its depth of flavour or the freshness which makes it a perfect home for the habanadas that I’ve been saving, in my freezer.
Because yes, they do taste almost exactly like habaneros but they still have something special to them, besides their lack of heat. A refreshing wetness, reminiscent of watermelon or the juiciest of cucumbers.