Chinese Pickled Chiles

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.

Heat Scale
Submit Recipe

Quick Recipe

what you need:

5 oz green chiles
1 cup rice vinegar
1/2 cup sugar
1/2 tsp salt

directions:

1. Wash the chiles and pat them dry with a paper towel.

2. Slice and deseed the chiles. Place the chiles in a sterilized glass bottle.

3. Put vinegar, sugar and salt in a saucepan to boil until sugar and salt has dissolved completely.

4. Pour the hot vinegar mixture into the bottle with chiles.

5. Let it cool completely before storing in the refrigerator.

6. The chiles are ready to be eaten in 2 – 3 days. They are best consumed within a month.

Notes:

The easiest way I found to deseed the chiles is to place them on a strainer with holes big enough for the seeds to fall through but not for the chiles to fall through. Give it a shake.
Be careful when handling chiles. Use a rubber gloves as a precaution. Do not touch your eyes or any part of your body or it’ll burn. Make sure you wash your hands with soap after. If you do accidentally get burn, use cold milk or yogurt to ease it.

From curiousnut.com