bold Chilli Pepper print 🌶️ High quality print in A4, A3 and A2 Print size options Printed on 230gsm Matt paper. Let me know if you have any questions or hit me up on Instagram @the_teflon_dan
Learn how to preserve your massive chili pepper harvest so you can enjoy your chili peppers for much longer.
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Peppers, form an integral part in most dishes when it comes to enhancing its flavor. Most peppers are green when unripe, changing to red, orange or even brown on ripening, while some remain green throughout. Of the 50,000 varieties of pepper available worldwide, the prominent ones, have originated in Mexico, parts of South America, and […]
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Learn how to make this Salt and Pepper Chips recipe and your wallet will never have to suffer from expensive Chinese takeaways again.
Do you have a bumper crop of peppers in your garden this year? Learn nine methods for preserving peppers; includes preserving hot peppers & sweet peppers
A sweet and spicy chilli jam recipe. Perfect to give as a gift or keep stocked in the fridge
If you like red pepper flakes, like the kind you find at your favorite pizza restaurant, you are going to love how easy it is to make your own!
Recently my dad gifted me a bottle of oil infused with ornamental peppers from his garden. Trey and I were so excited because we both like spicy foods and I cook with oil often. My dad also hinted that this might make a good post for my blog. 😉 And I could not agree with…
Make this quick and easy Besan Chilla (or cheela), a savoury Indian pancake recipe made with chickpea or gram flour, onions, tomatoes, herbs and spices. It makes for an easy and balanced lunch/breakfast!
Jalapeño peppers are hands down the most popular hot pepper around, but do you know it comes in different shades? That's right — there are green jalapeños and red jalapeños. What's the difference? Is one spicier than the other? Do they taste different? Are the red versions hard to find? Let's
Although I call this chilli jam, I don't mean by this that it's the sort of thing you'd spread on your toast at breakfast (though smeared inside a bacon sandwich, it could be a real help one hungover morning) but rather a chilli jelly — chelly? — that glows a fiery, flecked red and is fabulous with cold meats or a cheese plate. And just a small pot of it makes a gorgeous present. "Jam sugar" is a sugar that has pectin added to it and is very good for setting jams and jellies which are low in natural fruit pectin. It is easily bought in most UK supermarkets but sadly is difficult to find elsewhere. If you can’t get jam sugar then you can use granulated sugar and add a 1.75 ounce box of regular powdered fruit pectin to the sugar and vinegar at the beginning of step 2 (or use the amount of powdered pectin recommended on the packaging). Powdered fruit pectin can be bought from canning suppliers. And please read the Additional Information section at the end of the recipe before proceeding. For US cup measures, use the toggle at the top of the ingredients list.
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