Big Green Chiles and Jalapenos
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
For the stuffing:
Mustard powder – 5 tsp
Jeera/Cumin powder – 2 tsp
Methi/fenugreek powder – 1 tsp
Turmeric powder – 3 tsp
Amchoor/Dry mango powder -1 tsp
Salt – 5 Tsp (adjust the salt to taste)
Mustard Oil – 1 Cup
Red chile pepper – 1-2 Tsp
Asafoetida/Hing – 1/2 Tsp
Black Onion seeds/Kalaunji – 1/2 Tsp
Saunf/Fennel seeds – 2 Tsp lightly crushed
Instructions:
Wash and wipe the chiles of any extra moisture. Lay the chiles on paper tower for 2-3 hrs to dry naturally.
Combine all the above spices & gently crush in mortar/pastel, one by one.
In a karahi/wok pan heat mustard oil. Add onion seeds to oil till they splatter. Let the oil cool. Now gradually add (3-4 spoons) of cooled oil to spice mix. Mix the spices & oil well. (it should form a pasty wet stuffing which we will fill into chiles).
At this stage I suggest that you use gloves to make sure your hands don’t have a burning sensation after the stuffing process. Now start stuffing chiles with the spice paste, generously filling each piece. Once done slowly transfer each stuffed chilli into a dry glass jar. (make sure you wipe off all moisture & air dry).
Now top up your chiles in the glass jar with remaining oil. You might feel that the oil is excess, but it is required to ensure that the pickle doesn’t attract mold.
Tightly close the lid & preferably keep exposed to sunlight for 2-3 weeks. Make sure you shake the Jar daily. The pickle would be ready in 2-3 weeks, this is evident when chillis are softened & the juices in the bottle have blended well.
From mycreativeflavors.com