Ok. These aren’t exactly jalapenos. These are ‘jalepenos’. Why? Because these are Indian, not Mexican! Basically, I goofed up (BIGTIME) when I wrote out that card (even though I wrote it out with LOVE). But the end result of this exercise was two tiny jars (used baby food jars actually!) of a great pickled jalapeno-like green pepper that is an amazing replacement for store-bought stuff. It is quick to make (just 30 minutes of your time on a lazy fly-swatting afternoon), is sans any preservative that is typical of jarred commercial products, is great on taste and really really friendly on your pocket!
And you can thank Vaishali for this recipe, the recipe idea and for taking us to the shop where these were available AND pointing it out to us too!!! These green chillies were fat and small (about 3 inches long), somewhat like the south-Indian bajji molagai (bog, fat, green chillies that are used for making fritters), but not as spicy. I forgot to take pics of the chilli itself. Hop over to Vaishali’s blog for the same. Btw the beautiful green mat in the background was a gift from another blogger, Kamalika during our Ahmedabad meet to the 25th Blogging Marathon in February this year.
I use it all the time in sandwiches and subs. In fact, I made this way back in February and it lasted me all of two months. I’m yet to replace my depleted stock. I guess I need to pack in some fat green chillies from my vegetable vendor tomorrow morning!
Pickled Jalapeno-like Green Chillies
Jalapenos/Fat green chillies – 150 gm
Water – 1.5 cups
Vinegar – ¼ cup
Sugar – 1 tbsp
Salt – 1 tbsp
Wash, trim the ends and slice the chillies
Pour water in a nice big pot. Add sugar, salt and vinegar and heat to a boil
Add chillies and remove pot from heat
Let cool completely and store in an airtight jar
This post is for Day 16 of the A-Z series Blogging Marathon for the month of Sept. Alphabet – 16, Theme – Condiments/Misc. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32
Logo courtesy : Preeti