Pickled jalepeño chillies
Neither crazily hot, nor wimpishly mild, the jalepeño is a gutsy little pepper. It has a robust spicy flavour with a hint of green bell pepper. I love to mix this pickle with sour cream or soft cream cheese then pile into corn tortillas or with slices of avocado, chicken or strips of pan-fried or grilled steak. Alternatively use a tablespoon of chopped pickled pepper in cheese scone dough, scatter onto pizza or spread in sandwiches.
Ingredients
- Cider vinegar150 ml
- Lime1 ცალი
- Honey1 სუფრის-კოვზი
- Sea salt1 ჩაის-კოვზი
- Oregano1½ ჩაის-კოვზი
- Garlic2 კბილი
Instructions
4 steps- 1
Rinse the jalepeños, trim off the stalks then slice crosswise into 4-5mm rings.
- 2
Put the vinegar, lime zest and juice, sugar, salt and oregano into a saucepan with 200ml/7fl oz water. Place over a medium heat and bring to a simmer for 5 minutes. Add the sliced jalepeños and garlic. Simmer for 3-5 minutes, or until everything is hot.
- 3
Remove the pan from the heat and spoon the jalapeños and garlic into the warm jars, packing them to the brim. Tip the vinegar mixture into a jug, then pour over the chillies making sure they are completely covered. Seal immediately. Invert the jars for a minute or so before turning the right way up and leaving to cool. Leave for a week or so before using.
- 4
Store in a cool, dark, dry place for up to a year. Keep in the fridge for up to 10 weeks once opened.
Nutrition
1 serving ≈ 250 g
Nutrition values are estimates. - means data is unavailable.
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