Yield: 1 Servings
|1 \N||-(up to)|
|1½ pounds||Fresh hot peppers (any kind you like)|
|1 \N||Good sized handful cayenne peppers (optional - adds color to mix)|
|1 pack||(1-lb) peeled baby carrots (up to)|
|2 \N||Heads garlic; peel and separate cloves|
|¼ cup||Black peppercorns|
|¼ cup||Whole corriander seeds|
|\N \N||White vinegar to cover|
Date: Sun, 21 Apr 1996 20:44:10 -0700 (PDT) From: Lorraine Heidecker <lheid@...> I'd like to share my solution to the wussification of the sorte bought pickled jalapenos. Like many of you, I despise "crisp, tamed" (yecch) peppers, but I am no into canning. (I'm scared I'll goof up and kill someody) So I cold pack pappers myself, and keep them in the fridge until eaten. It takes less than an hour and they last for the 3 - 4 weeks it takes me to eat my way through them. (added bonu8s - my significant other who can't take hot peppers, loves the fcarrots and the garlic cloves in this mix.) I slice each jalapeno on one side so the vinegar can get inside it better but I don't know if that's really necessary. Cooking time for the peppers depends on how soft you like them - 5-10 minutes for crisp, 10-15 minutes for soft. Alll measurements are approximate as I eyeball the amounts on all of my creations. (God willthe woman SHUT UP and give us the recipe ???)
Put the carrots on to boil in the vinegar. Stab each pepper with a paring knife. After the carrots have cooked for about 10 minutes, add everything else to the pot. Simmer 5 (crisp) to 15 (soft) minutes depending on your taste. Pour mixture into old mayo jars or what ever else large glass jars you have on hand that have a cover. Cover (not too tight) and let cool for an hour or so. Then refrigerate. You can east these right away but if you way for a few days the vegetables (carrots and garlic) will get hotter.
CHILE-HEADS DIGEST V2 #301
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .