Hot Giardiniera
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.
Ingredients:
1 cup carrots, diced small
1 cup cauliflower florets, chopped into tiny florets
4-8 serrano peppers, sliced thin ( I usually use 6 for a medium heat but, if you like it really hot use all 8)
2 stalks celery, sliced thin
1 red bell pepper, diced small
1/4 cup kosher salt
1 red bell pepper, diced small
1/4 cup kosher salt
2 cups water
3 cloves garlic, diced small
2 1/2 tsp. dried oregano
1 tsp. red pepper flakes
1/2 tsp. dried basil
1/4 tsp. fresh ground black pepper
1 3/4 cup Canola oil
1/4 cup white vinegar
Instructions:
Makes 3-4 cups
Day 1:
Combine 2 cups water with the kosher salt in a glass or non-reactive bowl. Mix well until the salt has dissolved. Prepare vegetables by washing well and slice or dice very small. I like to use my mandolin for this so that I can keep all of the cuts consistent but you can use a knife. Add the carrots, cauliflower, serranos, celery and bell pepper to the salt water and stir to combine. Cover and refrigerate over night.
Day 2:
Drain and rinse the vegetables well under cold water to remove some of the excess salt. In a separate bowl combine the garlic, oregano, red pepper flakes, basil and black pepper. Add the vinegar to the bowl and stir until combined. Slowly whisk in all of the oil. Place vegetables into canning jars and top with the oil and vinegar mix. Cover and refrigerate for at least 48 hours so that the flavors have a chance to marry. The giardiniera will last 2-3 weeks in your refrigerator.
* If you would like more of a pickled flavor change the oil and vinegar portions to 1 cup white vinegar and 1 cup canola oil. If you would rather not have a pickled flavor at all use 2 cups canola oil and omit the vinegar.*
From bearandbonnet.wordpress.com