You’re HOT! Salt Cured Mixed-Chilies In Mustard Oil

Nov 11, 2013 by

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There’s always that one stand at the Farmers market that intimidates me. This time it was the chili stand. I love fresh chilies , especially when they are long and thin so I can snip them with my teeth. But here, it was a pick ‘n’ mix of shapes hitting different parts of the spice barometer. They were stunners, yet I felt like doing the runner.

 

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The vendor reassured me that I would in fact live if I ate one. I grabbed them and decided to cure them in salt and fennel seeds. This mellows them out and live a lot longer. The salt also makes the juices seep out and mingle with the spices creating a whole new range of flavors.

Once the peppers have softened a bit, I finish them with hot mustard oil to sizzle them up. Mustard oil has a distinct aroma and is an oil that can stand up to heat and the spices. It adds oomph when drizzled over pastas and soups.

 

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As for making these cured and marinated chilies; it couldn’t be easier. They are simply sliced and coated with salt and spices. A few hour later, it meets it match with sizzling mustard oil and then put to bed somewhere cozy for 2 days.

I love to serve these chilies as a condiment alongside a roast or even a cheese board, but my personal favorite is to smoosh it between 2 slices of bread.

 

Recipe For Salt Cured-Chilies In Mustard Oil

Ingredients

3 cups mixed chilies (sliced if large)
½ tsp. fenugreek seed
½ tsp. fennel seeds
½ tsp. mustard seeds
½ tp. Caraway seeds
2 teaspoons turmeric
1/4 cup salt
1/4 cup mustard oil
3 lemons, juice only

 

Method

1) Roast all the spices on low-medium heat until an aroma emerges. Grind the spices in a coffee/ spice grinder
2)Sprinkle all over the chilies and set aside for 6-8 hours
3) Coat the chilies in to the lemon juice. Heat the mustard oil until you smell it. Pour it over the chilies and allow to sit in a warm place for 2 days

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