Hot Pepper Pickles

1 servings

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Hot Pepper Pickles Ingredients

12 Hot green chiles *	4 ts Salt
6 Fresh lemons or limes; (I	1 tb Tumeric

Instructions for Hot Pepper Pickles

* (I use 1/2 red) Cayenne type works well, but I have done this w/Habanaros and Thai Dragons as well. Cut the chiles in half lengthwise. Remove seeds for appearance Place in a glass bowl and add the lime or lemon juice, salt and tumeric. Mix and store tightly closed at room temperature for a week. (Alert-Botulism police coming.) At the end of the week they are ready to be served. Yes, they are hot and quite tasty with Indian food or just as a snack. With this combination I really dont feel there is a chance of botulism or much else surviving the salt and lemon/lime. Posted to CHILE-HEADS DIGEST by RST G on Jul 01, 1999, converted by MM_Buster v2.0l.

Main Ingredient: PepperCuisine: Uncategorized

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