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.
Yields: 1 litre jar
300g Chiles (Around 20 chiles, I used Serrano Chiles but the choice is yours)
350ml/12 Water
175ml/6 oz Distilled Vinegar
175ml/6 oz Cider Vinegar
2 tbsp Sea Salt
1 tbsp Sugar
2 Garlic Cloves (whole)
1 Bay Leaf
1 tsp Coriander Seeds
1 tsp Mustard Seeds
Cut the chiles 1/4″ thick and discard the tops – add your cut chiles to a bowl.
In a medium sizes saucepan heat the water, both vinegars, salt, sugar, garlic, bay leaf and seeds. Bring your pickling liquid to the boil and take off the heat.
Pour the pickling liquid over your chiles and leave to cool for 20 minutes.
Add the chiles to your jar(s) and then pour the liquid over the top.
Once cool, store in the fridge. These will last for a month or so and are good to eat after 3-4 days.
Preparation time: 30 minutes
Cook time: 5 minutes
Total time: 35 minutes