Author Topic: Growing some Calabrian chilies this year  (Read 7606 times)

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Offline Jet_deck

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Re: Growing some Calabrian chilies this year
« Reply #25 on: April 05, 2013, 12:26:05 PM »
Somewhere I read sun dried in salt, then into the sunflower seed oil.

Airforce One picking up some Tutto Calabria something.
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Offline Jet_deck

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Re: Growing some Calabrian chilies this year
« Reply #26 on: April 05, 2013, 12:47:01 PM »
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline Mmmph

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Re: Growing some Calabrian chilies this year
« Reply #27 on: April 05, 2013, 01:03:51 PM »
How many Scoville units do you believe there are in these?

« Last Edit: April 05, 2013, 01:07:17 PM by Mmmph »
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Offline Jet_deck

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Re: Growing some Calabrian chilies this year
« Reply #28 on: April 05, 2013, 01:25:13 PM »
The review says at least serrono hot.

http://www.growitalian.com/pepper-picante-etna-97-109/

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Offline TXCraig1

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Re: Growing some Calabrian chilies this year
« Reply #29 on: April 05, 2013, 01:32:34 PM »
Somewhere I read sun dried in salt, then into the sunflower seed oil.

Airforce One picking up some Tutto Calabria something.

Are you sure that's not tutta bella pizza?
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Offline Jet_deck

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Re: Growing some Calabrian chilies this year
« Reply #30 on: April 05, 2013, 02:25:01 PM »
Are you sure that's not tutta bella pizza?

I stand corrected.
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Offline Tscarborough

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Re: Growing some Calabrian chilies this year
« Reply #31 on: April 08, 2013, 09:18:21 PM »
If you grow those three next to each other, you will not get three different kinds, you will get a blend of the three, and the seeds will be even more so.  When I was growing peppers with passion, I always planted a jap in the middle of the bells to pick up the heat a little.  I also lost a good line of chocolate peppers to an upwind cayenne.

Offline TXCraig1

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Re: Growing some Calabrian chilies this year
« Reply #32 on: April 08, 2013, 09:37:12 PM »
Are you sure? I know the seeds may be hybrid, but I don't think the fruit of the parents will be.
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Offline Tscarborough

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Re: Growing some Calabrian chilies this year
« Reply #33 on: April 08, 2013, 10:45:29 PM »
They will, be sure of it.  Since they are all (I assume) closely related anyway, the difference won't be great, just a muttification of the individual pepper types.


Offline Serpentelli

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Re: Growing some Calabrian chilies this year
« Reply #34 on: April 08, 2013, 11:36:16 PM »
Heh...That's my local newspaper....

Me too!

And Reason #32 just added to the list of "Why I'm glad I no longer subscribe to the Star News!

I wonder if my looking at that "recipe" counts as one of my 5 free articles for the month? Gosh! I hope not!

John K
I'm not wearing hockey pads!

Offline tinroofrusted

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Re: Growing some Calabrian chilies this year
« Reply #35 on: May 01, 2013, 10:58:06 AM »
I ordered up some seeds to grown some Calabrian chiles this summer. Hope I'm not too late for the warm growing season! 

Here are some interesting links I ran across about Calabrian chiles and making chile oil.  Regarding Calabrian chiles, the center of production is Diamante http://www.fiery-foods.com/chiles-around-the-world/77-europe/1914-calabria-part-1-diamante-a-jewel-for-chile-lovers, which is on the northwest coast of Calabria.  They have a huge pepper festival every year which sounds like fun.  There are several different types of Calbrian chiles. They would broadly be broken down into the "long and thin" (like cayenne), "shorter and stubbier" (the type that Craig uses in his oil), and round (which are not so hot but also very delicious).  Here is a link to the page I found describing the various types:

http://www.fiery-foods.com/chiles-around-the-world/77-europe/1893-calabria-part-6-searching-for-the-peperoncini

Here is a link to a recipe (in Italian) for preserving Italian chiles.  The method is interesting in that it involves leaving them to dry in the sun for about 5 days before canning them in oil, vinegar, salt and dried mint.

http://www.deliciousalento.com/2011/08/peperoncini-piccanti-sottolio.html

For those without Google Translate, I am also posting the translation, which is a bit spotty but the basic meaning is clear:


MY "Hot peppers sott'' oil"

Ingredients :
-   500 gr hot peppers   like "tiaulicchi" or "devils"
-  500 grams of sweet peppers type "horn" (for a superhot coserva you can omit them!)
- Garlic  4 cloves

- Dried mint  to taste
- White wine vinegar to taste
- Salt to taste
- Extra virgin olive oil  to taste
- Glass jars airtight
Preparedness :
Clean up carefully with a cloth chilies, we remove the stalks and
 and let's put them in the sun to dry. It'll take 4-5 days to dry, but remember to bring them back home every day and dusk, to protect them from moisture.  When they are ready ( faded but not too dry, must not crumble! ) , tagliamoli one by one at the tip of scissors   (I leave the seeds, which give the maximum hotness!) .
 
Now add the white wine vinegar until if they absorb, leaving less of a finger at the bottom, saliamoli (it will be  the salt to preserve them! ) and condiamoli with dried mint and finely chopped garlic with garlic press. Let them thus, covered by a cloth, for a whole day and giriamoli from time to time. Consider the sterilized glass jars  (I do it   quickly in the microwave ) versiamoci chilies and ricopriamoli completely oil (you already know: oil extravergined 'oil!). Chiudiamoli tightly and let them rest  in the pantry for a few weeks, at least 3-4! This winter will be the perfect seasoning on just about EVERYTHING! 

They warm the body and the heart! DELICIOUS





Here is a link to a cookbook available on Amazon about Calabrian cooking:

http://www.amazon.com/dp/0393065162/?tag=pizzamaking-20

Photo of Calabrian chile festival in Diamante:

http://www.flickriver.com/photos/mardiam40/5016630597/

Offline jeff v

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Re: Growing some Calabrian chilies this year
« Reply #36 on: May 01, 2013, 11:25:03 AM »
Nice find tinroof! That recipe looks pretty consistent with what I've been finding.

On another note, I've had this pic for awhile so I don't remember where it came from but I like it. Viagra Naturale.  :-D
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Offline TXCraig1

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Re: Growing some Calabrian chilies this year
« Reply #37 on: May 01, 2013, 08:24:45 PM »
I think the drying is an important step. The ones you buy in the jar with oil look like they have been dried.

What about the mint? I've seen it in several recipes.
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Offline DenaliPete

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Re: Growing some Calabrian chilies this year
« Reply #38 on: May 01, 2013, 08:54:43 PM »
Can these oils be made with some parts peanut oil in addition to the olive oil?  Sometimes I think I want to go with a more neutral flavored oil.

Offline TXCraig1

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Re: Growing some Calabrian chilies this year
« Reply #39 on: May 01, 2013, 09:43:50 PM »
Can these oils be made with some parts peanut oil in addition to the olive oil?  Sometimes I think I want to go with a more neutral flavored oil.

It should be made to deliver the flavor you want. Don't do what I do simply because i do it.
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Offline Jet_deck

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Re: Growing some Calabrian chilies this year
« Reply #40 on: May 01, 2013, 09:53:12 PM »
This chili experiment could turn out to be great, if some of you briany types can duplicate their process.  Why is there so little on the interweb about these chili's and how to exactly prepair them.  Maybe I should consider taking Italian at a night class or by CD.  Or, I guess I could just by more Calabrian Chili's from Amazon. :-D
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Offline jeff v

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Re: Growing some Calabrian chilies this year
« Reply #41 on: May 01, 2013, 11:17:29 PM »
I think the drying is an important step. The ones you buy in the jar with oil look like they have been dried.

What about the mint? I've seen it in several recipes.

Hmm, I've never thought hey were dried but also never really paid attention. The mint sounds odd to me.
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Offline jeff v

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Re: Growing some Calabrian chilies this year
« Reply #42 on: May 01, 2013, 11:20:34 PM »
Why would you dry them only to preserve them in oil? Doesn't make sense to me.
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Offline tinroofrusted

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Re: Growing some Calabrian chilies this year
« Reply #43 on: May 01, 2013, 11:32:35 PM »
Why would you dry them only to preserve them in oil? Doesn't make sense to me.

Maybe the idea is that you remove some of the moisture which would help in preserving them, but not too much. The recipe quoted above (and which I now see was unearthed by Craig earlier) cautions that you shouldn't dry them to the point of becoming brittle.  Also, when you take out some water, then they probably are more receptive to soaking up that delicious olive oil. Sort of like a sponge. 

The jar I got (which is cherry peppers from Italian Harvest) lists the following ingredients: Hot whole calabrian pepers, extra virgin olive oil, vinegar and salt. No herbs. And they are really delicious too.  They cost me $14 for a 6.7 oz. jar at Claro's Italian deli. Very expensive, but worth it!  I would love it if I could grow some that would taste anywhere near as good. 

Offline jeff v

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Re: Growing some Calabrian chilies this year
« Reply #44 on: May 01, 2013, 11:43:07 PM »
Maybe the idea is that you remove some of the moisture which would help in preserving them, but not too much. The recipe quoted above (and which I now see was unearthed by Craig earlier) cautions that you shouldn't dry them to the point of becoming brittle.  Also, when you take out some water, then they probably are more receptive to soaking up that delicious olive oil. Sort of like a sponge. 

The jar I got (which is cherry peppers from Italian Harvest) lists the following ingredients: Hot whole calabrian pepers, extra virgin olive oil, vinegar and salt. No herbs. And they are really delicious too.  They cost me $14 for a 6.7 oz. jar at Claro's Italian deli. Very expensive, but worth it!  I would love it if I could grow some that would taste anywhere near as good.

This made me want to check the labels for two different sizes I have for Tutto Calabria (retail and food service size). They taste the same, and I don't pick up any basil. Maybe slight oregano or even mint(power of suggestion?)
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Offline TXCraig1

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Re: Growing some Calabrian chilies this year
« Reply #45 on: May 02, 2013, 08:48:41 AM »
Maybe the idea is that you remove some of the moisture which would help in preserving them, but not too much.

I think this is right.
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Offline Jet_deck

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Re: Growing some Calabrian chilies this year
« Reply #46 on: May 02, 2013, 10:01:25 AM »
If you cut one in half, the skin is very, very thin and the "meat" isn't much thicker.  I don't think the salt adds much in the form of preservation as it does to help the oil absorb.  The vinegar probably does most of the preservation?
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Offline TXCraig1

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Re: Growing some Calabrian chilies this year
« Reply #47 on: May 02, 2013, 10:24:57 AM »
If you cut one in half, the skin is very, very thin and the "meat" isn't much thicker.  I don't think the salt adds much in the form of preservation as it does to help the oil absorb.  The vinegar probably does most of the preservation?

I would say in this case, vinegar is more of a flavoring, but it certainly aids preservation as well.
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Offline TXCraig1

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Re: Growing some Calabrian chilies this year
« Reply #48 on: May 03, 2013, 01:10:46 AM »
I finally got them big enough to plant. They really grow slow in the cold weather we've been having. It's been two months to this point. Next year, I'm going to start the seeds in January.
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Offline tinroofrusted

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Re: Growing some Calabrian chilies this year
« Reply #49 on: May 03, 2013, 07:59:12 PM »
Got my seeds!


 

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