Here find you a range of chilli purees made with differents chillies. Perfect to flavour some mashed potatoes as an example!
A puree made from fresh chilies is the absolute kick!
Pureed foods are, for many reasons, very popular. Of course, for example, the quite simple production of the respective purées is advantageous, and the result is usually excellent. The following article refers to chilli purees and shows more interesting facts about the spicy food.
How does the preparation of this puree work?
Purees are usually made from fruits or vegetables. This is the reason why they taste so wonderful and fruity. For the production, ideally, all the fruits can be used. Undoubtedly the best-known and also the most popular puree is the banana puree and the good old mashed potatoes. To prepare a chilli puree, the pods must first be cooked in boiling water for about 15 minutes. This has an important effect, as the chilli peppers, through the process, soften a bit and, as a result, can be further processed into puree more easily. The heat also kills possible germs, in advance. Now the precooked fruiting bodies, together with natural preservatives, such as vinegar or oil, are pureed. The thus obtained puree must then cool off and can then be stored into glass jars. The food is now, if unopened, good for use for several months. However, once the jars are no longer sealed, they must definitely be stored in the refrigerator.
Are there different types of puree?
Of course, the individual purees differ, depending on which variety of chilli is used for the porridge. Each puree develops a very strong taste specific to their own kind. The variety of the pods used is also responsible for the later color of the fruit puree. There are the tasty variations not only in red, but also in a bright, orange tone.
How does each variety taste?
How the purees ultimately taste, of course, depends on which type of chilli is processed into the puree. For preservation, as already mentioned, other ingredients, such as vinegar or oil is pureed with the chilli fruit. To further refine the taste of the puree, they often also contain spices. Of course, all of these ingredients additionally influence the taste of the chilli puree. Since these preparations consist almost exclusively of chilli, they are naturally also correspondingly hot. Depending on the variety, the heat is perceived longer and more intense.
What fits this taste?
The chilli purees are used in the kitchen, for example, as an addition to many different sauces. Since the ingredients and also the production of those of the Sambal Oelek are very similar, the spicy porridge can also be used similarly for cooking. Of course, that's not all! A fruity-hot puree of chilli can also fit wonderfully to other cooking methods. For example, the chilli purees taste great on freshly grilled meats. Such a chilli puree also goes wonderfully well with bread and can therefore also be served spread. In short, a fiery chilli puree wherever normal or hot chili peppers are to be used fits well with everything. But be careful, the heat is really not to be underestimated, since the chilli content in the purees is naturally extremely high. This is usually at least 85 percent. For this reason, the hot purées also easily reach levels of heat at the top of the scale. We expressly want to mention here that this taste is really not for the palates of children, so pay high attention to this.
Where are the tasty chilli purees produced?
Many of the chilli purees are made in southern European countries, such as Italy and Portugal. There, due to the climate, of course, there are perfect conditions for chilli breeding. However, there are also manufacturers of this delicacy that produce in the United States. Especially in the southwestern United States, the spicy chilli peppers have been an integral part of local cuisine for several thousands of years. This of course depends on the indigenous people of each part of the continent, who have known the power and taste of chilies for a very long time. The special purees from the United States are not so easy to obtain in Europe, except of course in the Pepperworld Hot Shop. The main producers of chili puree supply their customers from the following countries:
How do you handle the chilli purees?
As already described, these foods are really very hot, so they should be carefully dosed. During use, it is advisable to use a separate spoon. This way you will prevent the essential oils of the chilies from coming into contact with other foods. These would very quickly take on the hot taste of the chilli puree. Furthermore, as always, a safe handling of the food is required. To avoid possible irritation of the mucous membranes, it is recommended to work with gloves while using the puree. If this is not possible and the hands do come into contact with the ingredient, under no circumstances should the content get near or on the face. However, since this can hardly be avoided, make sure the hands are thoroughly washed immediately after completing the work with the hot content. In the event that something gets into the mucous membranes, the area must be rinsed out under running, cold water.
What is the fiery conclusion?
For a delicious chilli puree, not many ingredients are required, even the production itself is not really difficult. Since the purees are very similar to Sambal Oelek, they can be used in many ways in the kitchen. The fruity purees can always be used to replace in recipes the use of fresh chilies. Often the products on the market come from southern countries, such as Italy or Portugal. Due to the different varieties, which are processed into puree, of course, deviations in the taste and even in the color of the purees arise. The main ingredient of this pudding is and always will be the hot chilli. For this reason, the purees reach very high levels of heat and are therefore to be treated with caution and of course they are not advised for children. For adults, certain rules have to be applied when dealing with the chilli purees, so for example, gloves should be worn. When the hands come into contact with the purees, they must be cleaned afterwards. The danger that the mucous membranes are attacked when the content approaches the face is very high.