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Homemade chilli poppers

Recipe from: 23 February 2011

Ingredients 15
Time 0 mins
  • Peppers:
  • 2
    bags Habanera/Jalapeno chilli peppers
  • 550
    white vinegar
  • 10
  • 5
    coriander seeds
  • 1
    bay leaf
  • 1
  • 80
    white sugar
  • Poppers:
  • 1
    cream cheese, per pepper
  • 7
    large squares of spring roll pastry
  • Peppadew mayo:
  • 4
    plain yoghurt
  • 4
  • 8


20 mins
Pickling the peppers:
Slice the peppers from top to tip, making sure you don’t cut all the way through. You want to be able to stuff it.
Bring the vinegar, sugar, salt and seeds to the boil.
Boil or heat your preserving jar in the oven until piping hot.
Once boiling, add the chilies to the vinegar, stir for a few seconds, add bay leaf and pour into the jar sealing tightly.
Leave to cool, and store for 2 weeks before using
Assembling the poppers:
Remove the seeds making sure not to split them in half. Stuff with cream cheese. Cut the spring roll pastry in half (2 rectangles per sheet). Place the pastry in front of you, with the short side closest to you, in order for you to roll upwards. Place the stuffed chilli horizontally on the pastry. Roll the chilli over with the pastry so it is covered by one layer. Fold the bottom of the pastry over the tip of the chilli, to make it tight to prevent leaking or splitting. Roll the chilli to look like a cigar.
Seal with a small amount of cream cheese, to hold its shape during frying.
Deep fry in hot oil, until crispy.
Serve with peppadew mayo or chilli sauce.
Peppadew mayo
Blend all the ingredients until smooth. Serve with the chilli poppers.

Reprinted with permission of How to Cook an Elephant.
To visit How to Cook an Elephant’s blog, click here



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