Tag Archives: Cayenne Pepper

Tomato Chilli Relish

Is this a chutney or a relish?   Chutney’s and relishes are often used interchangeably as condiment terms.  I think of relishes as needing less cooking time and using little or no sugar, so I’ve called this recipe Tomato Chilli Relish.

Picture 155

My tomatoes are still green and growing on my tomato plants but we do have a lovely red, ripe Cayenne Pepper, the second to ripen on our plants, we used the first in a spicy pasta dish and boy was it good!  Fiery hot but fabulous too!

cayenne

I’ve used powdered Cayenne for this batch as I want the chilli pepper for a chilli, madness probably in this hot weather but I have 14 more chilli peppers ready to ripen in the next couple of weeks so will use a fresh, homegrown one to make more relishes and chutneys.

tom cay relish

Tomato Chilli Relish

Ingredients

1 medium red onion. finely chopped
½ teaspoon Paprika
½ teaspoon Cayenne Pepper
½ teaspoon ground Cumin
375g Tomatoes, finely chopped
2 teaspoons balsamic vinegar
1 teaspoon demerara sugar (optional)
ground black pepper to taste

Method

Gently fry the red onion in olive oil for 2-3 minutes or until soft.

Add the Paprika, Cayenne Pepper & ground Cumin and cook out for a minute or so.

Add the tomatoes, I like to leave the skins on my tomatoes for chutney’s and relishes, balsamic vinegar and sugar to the pan with the onion and spices and simmer until it thickens up, around 20-25 minutes.  The sugar will bring out the flavour of the tomatoes.

tom relish

Serve with cold meats and cheeses, I pop some in chicken sandwiches, delicious and perfect for summer eating!

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From the Seed to the Pepper

I wrote about planting Cayenne Pepper seeds earlier this year, a handful germinated successfully and they are now nearly ready for picking!

cayenne

At the moment there are around 12 peppers of varying sizes on the plants, with more flowers still appearing so hopefully a steady supply over the summer.  I will dry a few too to extend their use over the Autumn months.

cayenne 1

So far only one of the peppers is turning red, I’ll be very interested to cook with it to see just how hot it really is!  I first read that it was the seeds that gave most of the heat to a dish when left in, but recently I heard a TV chef say that it was the white pithy membrane inside the pepper.  We like our chlli hot so whatever it is, it all goes in!

cayenne red

There is something so satisfying in planting seeds, watching them push their way through the soil and grow into strong plants that bear fruits or vegetables that are free from pesticides and could not have been grown in a more simpler way.

I am very proud of my herbs this year too, I have parsley, sage, thyme, basil and oregano all sunning themselves on my kitchen window.

Cayenne Pepper

 

Warming Paprika Chicken

This is a very easy mid week meal to put together, the Paprika and the Cayenne Pepper (which you can ramp up or down depending on your love of heat!) give the dish that lovely warming feeling, perfect for the damp, chilly weather.  Serve with plenty of crusty bread to mop up those saucy flavours!

Warming Paprika Chicken

Prep Time:  20 minutes
Cooking Time: 1 hour
Serves 3-4

Chicken Paprika Collage

Ingredients

6 medium sized chicken thighs
1 tablespoon Paprika
2 medium sized white onions, sliced
1 tablespoon plain flour
Cayenne Pepper (I used around ½ tsp)
400g tin of chopped tomatoes
200ml Chicken stock (I used Maggi Stock Pot)
1 large red pepper, deseeded and cut into strips
sea salt and ground black pepper

To finish:
100ml soured cream (or to your taste)

Method

Fry the chicken thighs in olive oil until golden brown, transfer to a plate and then gently fry the onions in the same oil in the pan until softened.  

Add the flour, Paprika and Cayenne Pepper and cook out until the oil and juices have been absorbed.  Add the chopped tomatoes and chicken stock and bring up to a simmer.  Season with sea salt and black pepper.

Place the chicken thighs into a casserole pan/dish and cover with the tomato, onion, spice mix.  Put the lid on and bake for around 30 minutes.

Add the chopped red pepper at this stage and bake for another 30 minutes.

To finish add the soured cream and lightly stir in.  

chicken paprika3

 I have to say it’s not the prettiest dish to photograph but it really does taste delicious! 

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Spotlight on Spice: Cayenne Pepper

Made from dried ground cayenne chillies, cayenne pepper is one of the most readily available, easy-to-use sources of capsaicin, a healing substance that gives all peppers their fiery heat.  Cayenne Pepper has so many incredible health benefits, this wonderfully fiery chilli pepper is part of the capsicum and nightshade family.  It is rich source of vitamin A and C, vitamins B1, B3, B5 & B6 plus calcium, iron and manganese.

cayenne pepper1

It is a powerful circulation booster and where cardiovascular health is concerned, cayenne pepper claims to stop heart attacks, nourish the heart with vital nutrients, remove plaque from the arteries, improve circulation, rebuild blood cells, lower cholesterol, emulsify triglycerides, remove toxins from the bloodstream and improve overall heart health.  

It can also help with digestive ailments, being a gastric stimulant and digestive aid.  Cayenne can help to remove fungal infections or parasites from the digestive system.  It can lower high blood pressure,  speed up metabolism and is antibacterial and anti-fungal.  Its anti-inflammatory action is said to reduce the pain and swelling of arthritis.  It really is a medicinal wonder spice.

Cayenne also causes us to sweat, an important process of detoxification and if you are feeling the cold it can impart a wonderful warming feeling to your extremities.  

Cayenne Pepper can be added to soups, risotto, scrambled egg, etc or taken in hot water, tincture or capsule form.  

I came across this the other day, will attempt to grow my own small crop this year, at 75p, it’s worth a go to have fresh, home-grown chillies!

cayenne seeds

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