Sun-cured pickled jalapenos

Yield: 1 Servings

Measure Ingredient
1 cup Jalapeno chiles; stemmed & seeded, cut in 1/4-inch strips
1 tablespoon Coarse salt
1 tablespoon Mustard seed
1 teaspoon Cumin seeds
¼ cup Oil; peanut preferred
1 teaspoon Chopped fresh ginger
2 tablespoons Fresh lemon juice

Sprinkle the chile strips with the salt; toss and let them sit for 10 minutes. Toast the mustard and cumin seeds on a hot skillet, stirring constantly, for a couple of minutes until the seeds begin to crackle and "pop". Heat the oil to 350 degrees Fahrenheit, remove from the heat, stir in the ginger, and let it simmer for 2 minutes. Remove and discard. Stir in the chiles, seeds, and lemon juice and pack in a sterilized jar. For 5 days, set the jar in the sun in the morning on days when it is at least 70 degrees Fahrenheit and bring it in at night. Shake the jar a couple of times each day. YIELD: 1 Pint

Serving suggestions: Serve these chiles on sandwiches, hamburgers, or as a side relish for grilled or roasted meats. Posted to CHILE-HEADS DIGEST V4 #105 by Bob Batson <bob@...> on Aug 30, 1997

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