For those of you who don’t know – some of us like our food hot – real HOT !! We grow various varieties of chillies including some of the worlds hottest…
No surprise then that we grow and pickle our own jalapeños – so this time we decided to heat them up ‘a bit’.First of all the jalapeños need to be picked – it is best to cut them off the plant with sharp sterilised scissors or secateurs. If you are going to be using a V slicer or mandoline (highly recommended), we suggest to leave the stalk on.
Need:
- Jalapeños
- Jar
- Knife / chopping board
- Vinegar
- Sugar (or substitute like apple concentrate)
- Cloves
- Spices
- Fruit (only if being creative!)
Recipe:
We generally don’t use one 😀
We add some sugar, fruit & spices as we feel and adjust to taste. As a base you can try:
1 Cup White Vinegar
1 Cup Water
1-2 Tablespoon Sugar or substitute*
1 Tablespoon salt
1-5 cloves
8-10 Jalapeños
*For milder jalapeños, add more sugar. For more heat, add less. Sugar absorbs the heat.
You can then add to taste all kinds of things like a clove or 2 of garlic, a little ginger, paprika etc etc
Method:
1) Combine all the ingredients (except the jalapeños) in a saucepan and bring to the boil
2) Slice the jalapeños up evenly:
3) Add the jalapeños to the saucepan and turn off the heat. Leave for 10 minutes and then put into jar. Allow to cool & refrigerate.
We use the jalapeños whether they are red or green, however have found that the red ones are generally not as hot. We counteract this by adding some birds eye or Serrano chillies, however this time we went further…
This time, we sliced up some very hot miniature orange Habenero chillies as well as some Trinidad Scorpion Butch T’s. Some of these ‘jalapeños are angry!
Now, we just have to finish the last two batches before starting on these…
Nachos anyone? 🙂
