How To make Spicy Red Onion Poblano Chile Relish

How to Make Texas Chili (Award Winning Homemade Recipe)

In this video I’m gonna GIVE you my award winning Texas style chili recipe.

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Now chili is a really complex recipe, there are a billion and one ways to make it and this is just ONE way, and the key to an award winning chili at home is to make it your own. That’s the key to any award winning recipe.

In this recipe we’re using
3 ½ lbs ground beef
½ onion
3 garlic cloves
4 tbs chili powder 3 Fiesta / 1 Gephart
2 tsp smoked paprika
¼ cup tomato paste
1 bell pepper
2 tsp cumin
½ tsp oregano
1 tsp cayenne pepper
1 TBS OG - add to taste at end
1 TBS WOW -add to taste at the end
3 Roma tomatoes

We’re also adding
Mirepiox
(thats ½ chopped onion, ¼ cup chopped carrots, ¼ cup chopped celery)

2 TSP Better than Bouillon or use beef broth in place of water
2 TBS masarina or flour to thicken if necessary or desired

Condiments at my house
Onions
cheese
Salsa verde to taste
Chili piquin to taste
Habanero to taste
Beans of your choice, yes i said beans haha

Now here is the biggest pro tip that the chili champs use – brown your meat over high heat before adding it to the dish. This will take your recipe to a whole other level of flavor nirvana.

Now let's get fired up and make us a Texas bowl of red!

Let's Ferment Peppers! The Perfect Base for Delicious Hot Sauce - Pepper Geek

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This video is all about fermenting peppers (and other fresh produce). Lacto-fermentation is an excellent preservation method that also has health benefits. The unique, acidic, funky flavors produced in a ferment are incredible.

In this video, I put together a very simple Belizean style fermented hot sauce. The ingredients are just peppers, onion, carrots, garlic, and salt. The flavor came out amazing! Patience is required to get good results, but the wait is well worth it.

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pH Meter:


Airlock lids:


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Timestamps:
0:00 Intro
0:40 About fermentation
1:50 Burping and airlock lids
2:34 How to ferment peppers
8:20 One month later & pH testing
10:14 Taste test
11:42 Storage and common questions

NOTE: I had to blur the calculation at 5:05 in the video due to a mistake. It should have read: 430x0.02=8.6g.

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Thanks for watching Pepper Geek!
#fermentation #hotsauce #peppers

Jalapeño Hot Sauce Recipe (Quick & Delicious) - Pepper Geek

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In today's video, we're making a delicious jalapeño hot sauce from scratch. Homegrown jalapeños make a great starting point for a medium-heat hot sauce. This hot sauce recipe makes a perfect base for experimenting with your favorite flavors, so feel free to expand on it and share your results!

Print and review the recipe here!
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HABANERO HOT SAUCE:


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Timestamps:
0:00 Intro
0:48 Ingredients list
2:15 How to make jalapeño hot sauce
6:24 Taste test
7:09 Bottling

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Thanks for watching Pepper Geek!
#peppers #gardening #spicy

Chiles & Peppers #6 - Poblano Chiles

Doug has some poblano chiles to sample today, fresh and roasted, dried ones that were rehyrdated and a restaurant-prepared chile relleno.

The Great Chile Book, Mark Miller -
Chipotle - Smoky Hot Recipes for All Occasions, Leda Scheintaub -
The Santa Fe School of Cooking Cookbook, Susan Curtis -
Dishing Up New Mexico, Dave DeWitt -
Tex-Mex from Scratch, Jonas Cramby -

Rick Bayless
Texas Cooking Today
Pepper Geek -
Chilli Chump -

Basic Salsa
1 28-oz can of fire-roasted tomatoes
1 med-large white onion
1 med-large red onion
5-6 cloves garlic
juice of one lime
1. Cut onions in half and place on hot grill. Cook each side 5-10 minutes. Roast garlic in a pan or in a foil pouch on the grill. Let all items cool.
2. After removing all papery bits from the onions and garlic, remove an outer layer or two from the onions, quarter the onions and add those with the tomatoes with juice, garlic and lime juice to a food processer or blender. Pulse until a slightly chunky consistency is reached.
3. I split the salsa into three portions at this point and make different kinds. About 350 g of the current mixture can be processed with 60-80 grams of milder chiles: poblano, anaheim, banana, etc. With hotter chiles like serrano or jalapenos, 20-30 grams can be plenty. Tiny, fiery Tabasco-type chiles gave me a flame thrower salsa with just 12 grams. Re-hydrated dried chiles can also be an excellent choice. Also pay attention to salt and add cilantro if you enjoy that.

Music: Find Your Way Beat, Nan Kwabena

Why I always have Pickled Onions in my fridge.

A day without pickled onions in my fridge is a sad day.

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► Useful Kitchen Gear
- Budget Whetstone for sharpening:
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro #PickledOnions

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Spicy Salsa - The Short Version