Free Recipe Sun-Cured Pickled Jalapenos
Recipe Type: Free Recipes
Recipe Preparation: stir
Cooking Ingredients for Sun-Cured Pickled Jalapenos Recipe
1 c Jalapeno chiles; stemmed &
-seeded, cut in 1/4-inch
-strips
1 tb Coarse salt
1 tb Mustard seed
1 ts Cumin seeds
1/4 c Oil; peanut preferred
1 ts Chopped fresh ginger
2 tb Fresh lemon juice
Sun-Cured Pickled Jalapenos Preparation
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@sky.net> on Aug 30, 1997
Cooking Temperature:
Recipe Serves: 1
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