In France a large part of the population cannot eat spicy food. It is a cultural thing. In the south though, the “piment d’Espelette” is enhancing the local dishes. It is a pretty mild chilli which is used usually in small quantity.
When I met Wendell, I couldn’t stand chilli much… it made me cry, my ears hurt badly (yep…) and I found it very barbaric to have to suffer while eating…
Well now, I make chilli relish, chilli jam, dried chilli powder, dried chilli flakes, chilli oil and pickled jalapenos… We go to the fiercest Sichuan restaurants and when a beef salad doesn’t hurt, it’s a no no!
Chilli is something you learn to appreciate if you were not born with it.
I found this recipe in an old book and added my own spices to it and my own hygiene and pasteurization touch. We use it for pizza, on the adult ones or half the family ones.
As long as you respect the cleaning / boiling process, you can keep these jars for up to a year in your fridge or even in a cool and fresh pantry. You will use them for :
– cold and roasted meats
And all sorts of delicious dishes which need a bit of oomph.
Try my easy pickled jalapenos :)
- As many chillies as you wish to fit in as many jars as you want to fill up
- Your choice of spices and herbs, I like whole and cracked pepper medley (black, white, pepper berries), a laurel leaf, thyme, oregano, a stick of cinnamon, a star anise.
- 2 dessert spoons of sugar per jar
- 2 dessert spoons of fine salt per jar
- Glass jars, I like to use my "Bonne Maman" French jam jars.
- 1 bottle of white wine vinegar
- 1 pair of plastic or latex gloves
- 1 chopping board you can pour boiling water on
- 1 sharp knife
- First clean very well your jars and lids with your usual dish washing liquid or soap.
- Boil a lot of water.
- Place your jars and lids (inside up) in your sink.
- Carefully pour boiling water on the jars and lids making sure the boiling water goes everywhere. If you are not sure, fill them up with boiling water until water goes over board.
- Repeat with your chopping board and your knife.
- Put your gloves on. If you think you can cope, think again, in a few hours you will cry and wonder how such a burn is possible. I speak of experience here...
- On a board you can easily clean, chop your jalapenos in slices (the thickness you like to deal with later, I like 5mm or 0.2").
- Make sure you do not touch any body part, yours or others, in the process... it would burn badly later...
- Align your jars (no need to dry them, just shake them, making sure you don't burn yourself ;) and fill them with the sliced jalapenos up to 2cm (3/4in) from the top.
- Add your spices, 2 spoons of salt, 2 spoons of pepper, pour vinegar to the brim.
- Close the lid.
- You can keep it in your pantry if it's not too hot, I prefer the fridge.
- Start using the next day!