On Fri, Dec 5, 2008 at 2:31 AM, Mugsy Lunsford <[EMAIL PROTECTED]> wrote:
>
> At 8:53 AM +1100 11/30/08, mex sara said:
>
>>http://www.taste.com.au/recipes/18719/capsicum+chilli+jam
>>
>>i have tried that one v nice i used fresh chilli [medium bitey]  and
>>soft dried tomatos its the roasting that makes it
>
> wow, roasting makes all the difference in the world!
>
> thanks for that one, I tried it two ways and wound up going back to
> mix it all together with slight adjustments - the original is a bit
> too sweet for me, so I swapped out 2/3 of the sugar for mangos &
> molasses, tossed in an orange to get a bit more acid, and then traded
> half the vinegar for tamarind pulp (which is available and cheap now
> that we have latino groceries - yay!)

in a month or two there will be mucho mango .. right now a bit expensive
the tamarind sounds good too ...


> Thought I hadn't set it properly and was half-heartedly setting up to
> reprocess, but realized that my test jar was the only one that hadn't
> gelled. Looking forward to tasting it as it settles, it's nice and
> tangy with plenty of bite, but since it's mostly yellow bells with
> some poblanos and sweet hungarians, there's no lingering pain.  Great
> recommendation, thanks, I wouldn't have thought of that, and now I've
> got a dozen pints. :)

hells bells thats curries forever or something neat for the holiday gift baskets
i am going to give your creative modifications  a try ... sometimes if
i come up with
something v.good mark my brother will pinch it for the restaurant if
so i'll make sure
they call it Mugsy Jam !!
> --
>  Mugsy<http://www.macgeekofdogtown.com>"A child of five could
> understand this. Fetch me a child of five."  - Groucho
>
> >
>

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