Pickled Chilies
1h 10m
This is a versatile condiment that can make any dish more spicy and acidic. You can use any chili peppers you want, based on your desired spiciness level, but jalapeño and serrano chilies work really well. This recipe is simple to execute and can be stored in the refrigerator for up to a month.
It pairs really well with fish, chicken, crudo and cheesy recipes.
Thinly slice 3 red finger chilies and add them to a bowl
Thinly slice 3 green finger chilies and add them to the bowl
Peel and thinly slice 3 garlic cloves and add them to the bowl
Add 1 tbsp of sugar
Add 1 tbsp of salt. Macerate by hand while wearing disposable gloves
Press cling film directly on the mix. Let it sit for 1 hour at room temperature to release the juices
Add ½ cup of white wine vinegar and combine. Let the mixture sit for at least 1h at room temperature to set the flavors and textures
The pickled chilies are ready. Transfer them to a serving dish or store them in a jar in the refrigerator for up to a month
Enjoy it with fish, chicken, crudos, or even over a cheesy pizza!
Yield 2 cup
Red Finger Chili
3
Green Finger Chili
3
Small Garlic
3 cloves
White Wine Vinegar
½ cup
White Sugar
1 tbsp
Salt
1 tbsp