Spiced Pickled Chile Peppers and Onions
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
You’ll need a clean glass jar with a non-metal lid to store these pickled chile peppers. The jar should be able to hold all of the peppers and onions and at least one cup of the vinegar.
Ingredients:
4 ounces red (ripe) chile peppers*, remove top and slice
4 ounces onion*, cut into chunky pieces
6 garlic cloves, peel and cut in half lengthwise
1 star anise
1 tsp. coriander seeds
½ tsp. cumin seeds
½ tsp. salt
1 tsp. sugar
1 – 1 ½ cup distilled white vinegar*
Instructions
In a small sauce pan, add the vinegar, star anise, coriander, cumin, salt and sugar. Bring to a boil over medium heat. Reduce and simmer for 2 minutes.
While the vinegar is heating, prepare the chile peppers, onion and garlic. Transfer to a bowl and toss together to mix it all up. Transfer to a clean glass jar.
Pour the hot vinegar and spices into the jar. Add enough vinegar to cover the chile. Add the lid and set on the counter for 24 hours.
Transfer to the refrigerator and enjoy! Pickled chile peppers will keep for at least 6 months, but they’ll be gone long before then.
From mjskitchen.com