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Pickled Hot Peppers Recipe

If you were looking for something unusual and super tasty to serve as tapas, or on antipasto platter, this is the recipe for you.

The pickled hot peppers recipe works best with fresh home-grown organic peppers, but store-bought jalapeno peppers will do, if you can't grow your own.

The pickling slightly reduces the spiciness of the peppers, but increases their flavor. The pickled hot peppers are crisp, with a slightly sweet and smoky flavor. You can use them as a garnish to many Mexican dishes, on pizzas, in casseroles or rice dishes. The recipe below is an ancient recipe, that I have from my father:


Sushi tuna

Pickled hot peppers with marinade

Ingredients: 2 kg. hot peppers (jalapeno and serrano peppers work great for this recipe); 750 ml. red wine vinegar; 8 tbsp. sunflower oil; 4 tbsp. salt; 4 tbsp. sugar; 24 garlic cloves, sliced; 4 tbsp. chopped fresh parsley; 4 tbsp. chopped fresh dill; water as needed.

Recipe: Grill the hot peppers over fire or on a metal hot plate. Let them stand for 5 minutes and cut a slit in each pepper, lenghtwise. You don't have to remove the stems and the seeds. Combine the rest of the ingredients in a non-metal bowl and mix well. Arrange the grilled peppers in four 800 ml. glass jars. Pour equal amount of the marinade over the peppers in each jar. Fill the rest with clean cold water. Cover the jars with lids and store them in your celler or in the fridge. The pickled peppers don't need to be sterilized. They won't spoil, because the marinade is made with lots of vinegar. You should wait for a couple of days for all the flavors to mix nicely together, and then you can start consuming the pickled hot peppers any time of the year.

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Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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