5 Hot Peppers That Are Productive and Loaded With Flavor.
I've been exploring the world of peppers more in the last few years than I ever have. I grew over 30 types of peppers last year. Five of the hot peppers I grew stood out both for their productivity and their flavor. These peppers range from 10,000 on the Scoville scale to around 150,000 on the Scoville scale. Many hot peppers are basically hot with little or no taste. The peppers on this list are different. They all hit you with a burst of flavor before the heat sets in. People who like to cook should be able to find several culinary uses for these peppers.
Chapters
Intro 0:00
Brazilian Starfish 0:33
Sugar Rush Peach 1:30
Aji Mango 2:46
Aji Pineapple 3:20
Aji Lemon Drop 4:22
Aji Rico A Mildly Hot Pepper With Good Taste:
3 Peppers That Look Hot, But They're Not:
Taste Testing 3 Sweet Peppers:
How to cross pollinate pepper plants by hand:
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White Chicken Chili from Dried Beans | BONE BROTH SOUP RECIPE | Instant Pot
We love making white chicken chili from dried beans in the farmhouse. Hearty, cozy filling, and made with gut healthy homemade bone broth, this soup is a fall staple in our home.
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I am on a fall recipe roll lately. Since sweater weather and cozy blankets get just about everyone excited, its only natural.
You know what I love about fall more than anything else? Soup. Soup. And more soup.
I love it so much. Its easy, filling and I can incorporate every single food group into one magical little dish. During the summer I still make soup (because the bone broth factory doesn't get shut down on 100 degree days!) but no one is ever overly excited to eat it.
I usually knock the thermostat down a few notches on soup making day, so I don't get as many groans when I bring a piping hot stainless pot and six heavy ironstone bowls to the table.
It all goes down a little easier with cast iron cornbread or homemade whole grain sourdough bread.
During the fall, I have a glorious excuse to keep a perpetual pot simmering on the stove. Cold weather.
Sure, autumn brings with it the need to pack up more than five pairs of flip flops and ten bare feet in the van for every outing, but at least I can make soup to my heart's content.
White chicken chili is my current favorite, because I don't really have to serve anything else with it for my family to feel full.
When I make tomato soup, or butternut squash soup, I usually have to come up with something protein-y to go with it, or my hungry gang of growing hooligans complains that they're hungry less than an hour later....or while I'm still doing the lunch dishes.
With the chicken, beans and broth, this soup (chili, whatever you want to call it) keeps us all going until the next meal, when I pull the pot right back out to go for round two. Because why cook twice when you can cook twice as much once?!
Why is bone broth good for you
Bone broth is rich in minerals, calcium and magnesium, and very easy to digest. Its also a great source of amino acids. I first became aware of its incredible gut healing properties when reading the GAPs book by Dr. Natasha Campbell Mcbride.
Since we make a lot of whole chickens, we end up with a lot of bones for bone broth. And I never let a bone go to waste without first getting all of the gut healthy gelatin out of it!
I shared how to make bone broth in the Instant Pot in this post.
For this recipe, I cook everything in bone broth to get more of the good stuff into my family's bodies. The white beans soak up the bone broth like little broth sponges. We end up going through almost a gallon for this one recipe. It serves our family for two meals.
White Chicken Chili from Dried Beans Recipe
Serves 8
I make this big old batch of white chicken chili one time and it carries us through two full meals, with a little to spare.
White Chicken Chili from Dried Beans Ingredients
Chicken
1 whole chicken
1.5 cups water
Beans
1 pound great northern beans
1/2 gallon bone broth
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Award Winning White Chicken Chili!
Great chili recipe for these cold winter nights! This recipe is a family favorite and won an award!
White chicken chili
2 pounds chicken breast
Can of great northern beans
1/4 cup white wine
3/4 cup chicken broth
2 cups 1/2 & 1/2
2 cans diced green chiles
1 1/2 cups grated or chunked Monterey Jack cheese
1/2 cup sour cream
1 onion, chopped
1 1/2 tsp chili powder
1 tsp cumin
1 tsp salt
1/2 tsp pepper
1 tsp hot sauce
-Dice the chicken breast into bite-sized chunks & cook until done in 2 TBSP butter & 2 TBSP olive oil. Remove from pan.
-Deglaze pan with 1/4 cup white wine (or chicken broth)
-Cook diced onion until softened
-Make a Roux of 6 oz butter & 1/4 cup flour
-Whisk chicken broth & half-n-half into roux, until it’s a smooth white sauce.
-In crock pot, put cooked chicken, onion, beans (with liquid), diced green chiles, & cheese.
-Add the white sauce, sour cream, and chili powder, cumin, salt & pepper, and hot sauce.
-Cook on low for a couple hours until bubbly, stirring occasionally.
Enjoy!
Fermented chili sauce ????️ #shorts
Ingredients
- 500g red chillies, sliced (i used cayenne pepper but any chillies will work)
- 2 tbsp salt
- 500ml filtered water
- 100ml vinegar (I used coconut, but plain white or cider vinegar also works well)
- 0.5 tsp xanthan gum (this is optional but recommended for a homogenous smooth sauce)
Method
1. Start by washing the chillies well, then dry them and slice into 1cm slices (this is going to get blended, so don't stress too much about the consistency)
2. Place the sliced chillies into a preserving jar.
3. In a separate container, dissolve the salt into the water. Once the salt is completely dissolved, pour it over the sliced chillies.
4. Now you need to hold the chillies down so they are completely covered. I used a vac pack bag with some water. You could also use a small saucer.
5. Place a lid on loosely, so the gas can escape.
6. Leave this to ferment for 1-3 weeks, depending on how hot your kitchen is. It's summer here in Queensland, so only took a week for me but if you're somewhere colder, you might want to leave this for 3 weeks. There's no right or wrong amount of time here, use your intuition and go with what you think works. But you're looking for the chillies to start being quite active with bubbles forming and the water starting to turn cloudy.
7. Once you're finished with the fermentation stage, drain the chillies from the brine and place them into a high-speed blender.
8. Blend on high with the vinegar until you have a smooth sauce. With the blender still running, add your xanthan gum and continue to blend for 1 more minute.
9. Store this in the fridge for up to six months, and to be honest, you will probably have finished it all well before it goes off.
Jamaican Beef & Butter Beans Recipe - West Indian Lima Beans Butterbeans
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If you need Jamaican curry powder, note this is not the same as Indian. Please see our other videos on how to make this.We also have many more recipes from Jamaica including jerk, beef, jerk chicken, belly pork, rice and peas, fish tea, curry chicken, fried dumplings, bammy, escoveitch fish, fried fish, steam fish, patties, sweet potato, yam, rum punch and lots of other food from around the world on all our other sites from Ethiopian recipes to Filipino recipes and Curries.
The Jamaican spiced bun is shaped like a loaf of bread and is a dark brown colour. It is commonly eaten with cheese and is also eaten with butter or alone with a glass of milk. Jamaican spiced buns can be toasted. It is also popular in other Caribbean nations.
Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply jerk spice mixes to fish, shrimp, shellfish, beef, sausage, lamb, and tofu. Jerk seasoning principally relies upon two items: allspice (called pimento in Jamaica) and Scotch bonnet peppers (similar in heat to the habanero pepper). Other ingredients include cloves, cinnamon, scallions, nutmeg, thyme, garlic, and salt. Plantain is one of the common names for herbaceous plants of the genus Musa. The fruit they produce is generally used for cooking, in contrast to the soft, sweet banana (which is sometimes referred to as the dessert banana). Breadfruit (Artocarpus altilis) is a species of flowering tree in the mulberry family, Moraceae, growing throughout Southeast Asia and most Pacific Ocean islands. Callaloo (sometimes calaloo or kallaloo) is a popular Caribbean dish originated from West Africa served in different variants across the Caribbean. The main ingredient is a leaf vegetable, traditionally either amaranth (known by many local names, including callaloo or bhaaji), taro or Xanthosoma. Cassava (Manihot esculenta), also called yuca, mogo, manioc, mandioca, and kamoteng kahoy, a woody shrub of the Euphorbiaceae (spurge family) native to South America, is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy, tuberous root, a major source of carbohydrates. Scotch Bonnet, also known as Boabs Bonnet, Scotty Bons, Bonney peppers, or Caribbean red peppers (Latin: Capsicum chinense) is a variety of chili pepper. Found mainly in the Caribbean islands, it is also in Guyana (where it is called Ball of Fire), the Maldives Islands and West Africa. Soursop is the fruit of Annona muricata, a broadleaf, flowering, evergreen tree native to Mexico, Cuba, Central America, the Caribbean and northern South America: Colombia, Brazil, Peru, and Venezuela. Soursop is also produced in sub-Saharan African countries that lie within the tropics. Annatto, sometimes called roucou or achiote, is derived from the seeds of the achiote trees of tropical and subtropical regions around the world. Sorrel The roselle (Hibiscus sabdariffa) is a species of Hibiscus native to the Old World tropics, used for the production of bast fibre and as an infusion. Pimento or allspice is probably the number one ingredient in Jamaican cooking and for sure the man man when it comes to any form of jerk. Dried pimento berries are in appearance similar to whole black pepper.
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