PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

• Hot Chili Peppers (thin, red and long) at Jean Talon Market
• Coarse Salt
• Water
• HEINZ White Vinegar
• Vegetable oil

PREPARATION:

ALWAYS WEAR GLOVES WHEN HANDLING HOT PEPPERS

1. Wear gloves and over a bowl, cut peppers (holding by the green stem) in rings of a ¼ inch thick.
2. Place a dishcloth on a baking sheet.
3. Spread out pepper rings so that they are not on top of each other.
4. Salt and cover with a dishcloth (so that it way gather the liquid drawn from the peppers by the salt)
5. Let rest for 12 hours.
6. In a pot, add 2 parts vinegar and 1 part water.
7. Bring to a boil and blanch peppers for 1 minute.
8. With the help of a strainer, retrieve peppers, spread them out on a baking sheet covered with a dishcloth and let dry for 3 hours.
9. Fill jars (125ml ) with peppers up to the neck and cover completely with vegetable oil.
10. Wait 2-3 weeks before use.