Chilli Fever

Chilli Fever 

Chorizo, Tomato, Lime and Chilli Tapas

I am besotted by Chilli. From sweet and smoky Chipotle, to the blistering bite of Bird’s Eye or Scotch Bonnet, I am hooked on hot stuff. They add spice to your life in more ways than one, for Chilli is considered to be an aphrodisiac. Chillies have astonishing health benefits, lowering blood sugar, boosting circulation and thinning the blood. They clear congestion, reduce inflammation, and researchers at Harvard University believe Capsaicin can be used to target pain receptors.

I had originally intended my recipe page this month to be dedicated to Chilli preserves. I recently made a quick Fig, Shallot & Chilli Chutney, and it was a triumph that I wanted to share. However, my plan to tempt you with a cheeky Chilli Jam was thwarted.

Just as I sat down to write this column, dedicated to my love affair with the jalapeno, I noticed a recipe for a super Chorizo, Tomato, Lime and Chilli Tapas concoction, courtesy of the Author, Jude Calvert-Toulmin. Jude won ‘Come Dine With Me’ last year, with her larger than life personality and an exotic menu. She is a good friend of mine, and a very accomplished and imaginative cook. I sought her permission to share her tapas with the readers of Cotswold Style.

This is a two-stage recipe; you must prepare the tomato, chilli, lime and garlic sauce first. For the tapas dish, the inclusion of half a cup of sauce is absolutely essential to get the right flavour. Without the sauce, this dish is a clear night sky. With the sauce, it's a clear night sky with a big shining full moon.

Tomato, Chilli, Lime and Garlic Sauce

Ingredients:

2 x 400gm tins chopped tomatoes

2 cups granulated sugar

1 cup red wine vinegar

5 cloves garlic, chopped finely

2 cups water

1 tablespoon virgin olive oil

1 tablespoon chilli powder

1 tablespoon garlic powder

6 tablespoons lime juice

A pinch of salt

First step is to sterilise a large jar. Gently fry the garlic in the oil for one minute. Add the rest of the ingredients and boil gently for about 20 minutes in a covered pan. Leave to cool then liquidise. Bring to boil again, take off heat and pour into the jar. Leave to cool, then put the lid on.

Chorizo, Tomato, Lime and Chilli Tapas

Ingredients:

300gm chorizo

500gm cherry tomatoes cut in half

5 cloves garlic, crushed

2 red bird's eye chillies, thinly sliced

1 tablespoon virgin olive oil

Handful of fresh basil, shredded

Half a cup of tomato, chilli, lime and garlic sauce.

Salt and pepper.

Slice chorizo 5mm thick. Gently fry in oil, turning over all the time, for 5 minutes. Add garlic and chilli then fry for another 30 seconds. Add tomatoes, seasoning and basil. Cook for another 8 minutes, still on a gentle - medium heat whilst stirring constantly. Serve with a hunk of warm bread.

*With thanks to Jude Calvert-Toulmin