A great way to preserve chillies. I have used this recipe for ripe home grown serrano and fresno chillis and they taste terrific. For the chilli lover they are great to eat straight from the jar with cheese.
Note: Wear kitchen gloves when cutting chillies especially if you have children and/or pets. It can stay on your fingers even after hand washing.
Wash chillies thoroughly, remove stalks and any bruised or marked bits. Do not remove seeds.
Place chillies, salt and water in a bowl and stir until salt is dissolved. Cover and stand 24 hours. Drain and rinse chillies.
Pack chillies into hot sterilised jars. Combine vinegar, extra salt and peppercorns in a pan. Bring to boil, cover and simmer gently for five minutes. Remove from heat; stand for a few minutes then pour over chillies. Seal while hot.
Store in a cool, dark place for six weeks before using. (Yes, Its hard to wait that long but worth it!) Refrigerate after opening.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Recipe (2116g) | ||
Recipe Makes: 1 Serving | ||
|
||
Calories: 373 | ||
Calories from Fat: 23 (6%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 2.6g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 41482.5mg | 1430 % | |
Potassium 1792mg | 47 % | |
Total Carbohydrate 52.5g | 15 % | |
Dietary Fiber 10.8g | 43 % | |
Sugars, other 41.7g | ||
Protein 10.7g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 373
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.