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Receta Sun Cured Pickled Jalapenos
by Global Cookbook

Sun Cured Pickled Jalapenos
Calificación: 5/5
Avg. 5/5 1 voto
 
  Raciónes: 1

Ingredientes

  • 1 c. Jalapeno chiles, stemmed & seeded, cut in 1/4-inch strips
  • 1 Tbsp. Coarse salt
  • 1 Tbsp. Mustard seed
  • 1 tsp Cumin seeds
  • 1/4 c. Oil, peanut preferred
  • 1 tsp Minced fresh ginger
  • 2 Tbsp. Fresh lemon juice

Direcciones

  1. Sprinkle the chile strips with the salt; toss and let them sit for 10 min. Toast the mustard and cumin seeds on a warm skillet, stirring constantly, for a couple of min till 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 min. Remove and throw away. 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.
  2. YIELD: 1 Pint
  3. Serving suggestions: Serve these chiles on sandwiches, hamburgers, or possibly as a side relish for grilled or possibly roasted meats.