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Ингредиенты
- 1 c. Jalapeno chiles, stemmed & seeded, cut in 1/4-inch strips
- 1 Tbsp. Coarse salt
- 1 Tbsp. Mustard seed
- 1 tsp Cumin seeds
- 1/4 c. Oil, peanut preferred
- 1 tsp Minced fresh ginger
- 2 Tbsp. Fresh lemon juice
Инструкции
- Sprinkle the chile strips with the salt; toss and let them sit for 10 min. Toast the mustard and cumin seeds on a warm skillet, stirring constantly, for a couple of min till the seeds begin to crackle and "pop". Heat the oil to 350 degrees Fahrenheit, remove from the heat, stir in the ginger, and let it simmer for 2 min. Remove and throw away. Stir in the chiles, seeds, and lemon juice and pack in a sterilized jar. For 5 days, set the jar in the sun in the morning on days when it is at least 70 degrees Fahrenheit and bring it in at night. Shake the jar a couple of times each day.
- YIELD: 1 Pint
- Serving suggestions: Serve these chiles on sandwiches, hamburgers, or possibly as a side relish for grilled or possibly roasted meats.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 118g | |
| Calories 551 | |
| Calories from Fat 513 | 93% |
| Total Fat 58.2g | 73% |
| Saturated Fat 4.25g | 17% |
| Trans Fat 1.41g | |
| Cholesterol 0mg | 0% |
| Sodium 6981mg | 291% |
| Potassium 161mg | 5% |
| Total Carbs 7.8g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.57g | 1% |
| Protein 3.32g | 5% |
Отзывы
20 сентября 2020
I make this every year and it never disappoints! I use a little less salt than it calls for and it still comes out fantastic!Этот рецепт был приготовлен/опробован мной!
