Making hot gifts for Christmas
Fed up with buying the same boring Christmas gifts year in, year out? Sick of socks? Had enough of hankies? Then join us at World of Chillies and have fun creating your own fabulously hot, chilli- inspired gifts this festive season. Chillies are such a versatile fruit that they lend themselves to many different types of edible presents.
Why not try conjuring up some Habanero jelly? Perfect for livening up that boring old leftover turkey on Boxing Day. Or spice up your Christmas tippling with some Chilli Vodka? Make attractive gifts for your recipients to keep and use well into the New Year, and create some Chilli Oil and Pickled Chillies. Convince your friends and family that chillies can be sweets too, and make some amazing Chilli Chocolate Fireball truffles.
The mention of the word “chilli” may cause your more sensitive relatives to quake in fear, but use these imaginative and flavourful recipes to create gifts for them and we're sure you'll change their minds! Who could fail to become a chilli convert after enjoying these delicious treats?
Aztecs made the first chocolate as a spiced drink rather than a sweet but with these Fireballs, you can get the best of both worlds. They make a great spicy treat for the chilli lover with a sweet tooth.
Ingredients
1 Chocolate Habanero chilli, minced or finely chopped
300g dark chocolate
55g caster sugar
50ml water
120ml double cream
cocoa powder
Directions
Using a heavy-based saucepan over a low heat, dissolve the sugar into the water, stirring well.
Add the Habanero and simmer for 2-3 minutes. Then turn the heat right down and add the chocolate and cream, stirring until the chocolate has all melted.
Pour mixture into a wide bowl and refrigerate until set. Roll into small bowls, roll in cocoa powder and pop into sweet paper cases. Keep in the refigerator and don’t forget to warm people that these are hot chocolates!
Makes 6 – 7 half pound jars of jelly
This is a classic recipe for hot Habaneros and makes a delicious hot, sweet jelly that is a perfect accompaniment to buffets, sandwiches and cold meats. It can spice up even the plainest of dishes. You can make this with any type of Habanero, such as the evn spicier Red Savina, but the Chocolate Habanero has the most refined flavour so is best suited to this jelly. Chocolate Habanero jelly is a great way to store your chillies and enjoy them on a daily basis and jars also make great gifts to chilli lovers.
Ingredients
3 red sweet peppers
5-10 Chocolate Habanero peppers, orange
12 fl oz white vinegar
3lbs caster sugar sugar
3oz liquid fruit pectin
Directions
Blend the sweet peppers and Habaneros in a food processor, removing the seeds and stems from the sweet peppers but just the stems of the Habaneros first.
Add the blended peppers and the sugar to a very large, non-corrosive saucepan, bring to the boil and simmer for 20 to 30 minutes.
Meanwhile, sterilise 7 half pound jars and their lids in a hot oven, boiling water or dishwasher and put to one side. Add the pectin to the boiling mixture and bring to a full rolling boil for 2 – 3 minutes. Ladle directly but carefully into the jars and seal with the lids.
Makes 1 litre Chilli Vodka
Ingredients
4 Habanero or 12 Jalapeno Chillies
1 litre vodka
Directions
Prick the chillies all over with a sharp skewer or quarter them if they won't fit into the bottle. Empty a little of the vodka out and stuff the chillies in.
Store in a dark place for 3-4 weeks. Remove the chillies and decant into decorative bottles ready for your Christmas gifts!
Ingredients
500g fresh chillies
1 litre cider, rice or distilled vinegar (must be 6-7% acidity)
15 peppercorns
5 bay leaves
6 tbsp sugar
3 tbsp salt
Directions
Remove any damaged fruit, make a couple of tiny slits into each chilli and wash thoroughly in salt water. Pack the chillies, peppercorns and bay leaves into pre-sterilised wide-mouthed jars filling to 1cm below the rim.
Heat the vinegar with the sugar and salt until they have dissolved and the mixture is almost boiling. Pour into the jars with the chillies, cool a little and seal. Refrigerate and leave for at least 2 weeks.