Yield: 1 servings
|12 \N||Hot green chiles *|
|6 \N||Fresh lemons or limes; (I prefer limes)|
* (I use ½ red) Cayenne type works well, but I have done this w/Habanaros and Thai Dragons as well.
Cut the chiles in half lengthwise. Remove seeds for appearance Place in a glass bowl and add the lime or lemon juice, salt and tumeric. Mix and store tightly closed at room temperature for a week. (Alert-Botulism police coming.) At the end of the week they are ready to be served. Yes, they are hot and quite tasty with Indian food or just as a snack. With this combination I really don't feel there is a chance of botulism or much else surviving the salt and lemon/lime.
Posted to CHILE-HEADS DIGEST by RST G <synapse7@...> on Jul 01, 1999, converted by MM_Buster v2.0l.