I have an abundance of cayennes and jalapenos.
I want to make a chili garlic paste/and or grind my cayennes.
I would like to try and pickle or somehow preserve the jalapenos.
Anyone have any favourite recipes they’d like to share?
Sambal Oelok is one we’ve enjoyed – immensely! (I’m linking to the journal because ves’s comment says it all. :-)
Thanks graibeard! That’s EXACTLY what I was looking for regarding a chili/garlic recipe!
Pickled peppers, yes! In fact I made a series of pickles – chili being an essential part of the brew!
I dissolved 500g of sea salt – as I can recollect with 2 l water and added 1 litre vinegar. Allowing this to cool in pickle jars I lined the bottom with vine leaves (important to prevent the white ‘flor’ that can build up on the surface). Placed a mixture of olives, cucumber, pieces of beetroot (for colour), chunky chip = fries sized pieces of turnip, and chili; more or less depending on the desired heat/variety. In some pickle jars I also experimented with mango, lemon and limes (mmmm great!). Worked like a treat!
The pickled cucumber was great in my home-made tartar sauce, the heat was masked by the mayo but still retained flavour.
PS I also added some garlic pieces too.
One of my favorites is Escabeche – a wonderful pickled concoction of jalapenos, garlic, carrots, onions and cauliflower.
I guess I’m strange… I love carrots – any way on earth except pickled! Conversely I loathe cucumbers, Dr. Johnson was right in my opinion! – except pickled, same goes for turnip… chacun a son gout! :)