Vinegar Marinated Green Chili Peppers Recipes

CHILI GARLIC VINEGAR

Steps:

• Pack chili peppers and garlic into a sterilized jar.
• Add salt and vinegar.
• Cork and give a shake.
• Let sit in a cool, dry, dark place for flavor to be released about 3 weeks giving a shake occasionally.
• Should last about 6 months.

PICKLED PEPPERS

Steps:

• Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil. Add red bell peppers to the boiling water mixture, reduce heat to medium-low, and simmer until peppers are softened, 8 to 10 minutes.
• Transfer red bell peppers and liquid to jars, cover with lids, and refrigerate, 8 hours to overnight.

MARINATED GREEN PEPPERS

Steps:

• Wash peppers, cut in half, remove seeds and fibrous linings.
• Dry the pepper halves and place them under high heat in the broiler.
• Broil until the skins are brown.
• Remove from fire and peel off burnt surface. Combine the vinegar, water, oil, bay leaf, salt, sugar, peppercorns and garlic in a jar.
• Shake well to blend.
• Put peppers in a jar.
• Pour marinade over them.
• Store in the refrigerator for at least 3 hours.
• These are usually served as a pickle or relish.

MARINATED PEPPERS

Steps:

• Preheat the oven to 450 degrees F (200 degrees C). Place the whole red, green and yellow peppers in the oven directly on the rack. Roast for about 15 minutes, turning if needed, until the skin is well scorched. Immediately place in a bowl covered with plastic wrap or in a paper bag, and allow to cool.
• Remove the skins from the peppers by rubbing with your hands, and rinse under cold water. Cut in half, remove stem and seeds, then cut into strips.
• Place peppers into a medium serving bowl, and stir in the garlic, vinegar, oil, basil, parsley, salt and pepper.

VINEGAR-MARINATED GREEN CHILI PEPPERS

Steps:

• 1. Prepare the tamarind paste. Then, place the chili peppers in a small, non-reactive bowl. Add the salt and mix well. Set aside about 2 hours at room temperature. (By then the salt will have drawn out the juices from the chili peppers, and the bowl will have a fair amount of juice.)2. Mix in the vinegar, tamarind paste, sugar, and mint. Refrigerate at least 24 hours before using. Then, transfer to a sterile glass jar and store in the refrigerator about 1 year. Serve chilled or at room temperature.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.