Hot Stuff Recipes
RASPBERRY HABANERO JAM BEWARE HOT STUFF!
Hot Stuff! This recipe was inspired from Chef #64642's Molly53 Recipe #460931. This is good spread over brie wrapped in puff pastry and baked, served with crackers. Try it spread on a wrap with your favorite meats. Or a side for that yummy Recipe #82119 FYI: An easy way to mince the chili's is place in blender with some of the apple juice. Always use gloves to protect yourself from the heat!
Provided by Rita1652
Categories Raspberries
Time 50m
Yield 7-8 1/2 pint
Number Of Ingredients 6
Steps:
- Combine raspberries, chili`s, pectin, water, and lemon juice in an 8-quart non-stick pan.
- Bring to a boil over medium-high heat, stirring constantly.
- Add sugar all at once.
- Return mixture to a rolling boil, stirring constantly.
- Boil hard for 1 minute.
- Remove from heat.
- Ladle hot jam into hot jars, leaving a 1/4-inch headspace.
- Place lids and screw on bands fingertip-tight.
- Process in a boiling water bath for 10 minutes, adjusting processing time for elevation as necessary.
- Let rest for 12-24 hours.
- Label.
Nutrition Facts : Calories 511.5, Fat 0.5, Sodium 19.6, Carbohydrate 131.4, Fiber 5.5, Sugar 118.4, Protein 1.3
FRESH HORSERADISH HOT STUFF
The root contains highly volatile oils which are released by enzyme activity when the root cells are crushed. The whiter the root, the fresher it is. Keep the root chilled to preserve the heat. Vinegar stops the enzymatic action of the processed root and stabilizes the degree of hotness. Keep the horseradish chilled after making and seal as soon as using. Add at the end of cooking to keep as much heat for the dish.
Provided by Rita1652
Categories Sauces
Time 15m
Yield 1-2 cups, 20 serving(s)
Number Of Ingredients 4
Steps:
- Place 3 ice cubes in a food processor.
- Remove peel with a sharp knife or vegetable peeler.
- Cut into pieces the size of the ice cubes and rinse.
- Placing root in food processor with salt and pulse till fine.
- Add chilled water only if needed. I try not to because I don`t like it watered down.
- Let sit in processor for 3-4 minutes to produce heat. Then add vinegar and pulse to blend.
- If the heat is not desired go ahead and add the vinegar without waiting.
- Jar the ground horseradish keeping the fumes away from eyes and nose. It`s powerful! So do be careful.
STUFFED HOT PEPPERS
I use Anaheim Chillis or Hot Banana Peppers for this recipe, but you can use any pepper of your choice. Be very careful when seeding the peppers. It is important to wear gloves and not touch your face. If you do get pepper burn on your skin, rub olive oil on the affected area. I make these to freeze.
Provided by Keeferop
Categories Cheese
Time 1h45m
Yield 24 stufffed peppers, 24 serving(s)
Number Of Ingredients 11
Steps:
- Core hot peppers. Take out as many seeds as possible. Be very careful!
- Mix the rest of the ingredients and stuff peppers.
- Place on a baking sheet and a few tablespoons of olive oil over the peppers.
- Bake at 250 F for 45 minutes. Ready to eat or freeze.
HOT-STUFF CHILI
Eat this hearty chili as is or over rice.
Provided by Sheila Lukins
Number Of Ingredients 15
Steps:
- Heat the oil in a large pot over low heat. Add the onion; cook 10 minutes. Crumble in the sausage; brown over medium-high heat about 10 minutes. Stir in remaining ingredients. Simmer, uncovered, for 45 minutes, stirring occasionally.
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