Title: Pickled Jalapenos > Dewitt and Gerlach, Whole Chile Peppe
Categories: Pickle Spice
Yield: 1 Servings

1	c	Jalapenos or other hot
		Peppers
1	tb	Salt
1	tb	Whole mustard seed
1	ts	Whole cumin seed
2	oz	Peanut oil
1	ts	Ginger root, chopped
2	tb	Lemon juice

Discard stems from peppers and cut peppers into 1/4"-wide lengthwise strips. Toss with salt.

Dry-toast seeds in a hot pan until they begin to pop. Remove from heat.

Heat oil to frying temperature. Remove from heat and add ginger. Let ginger sit 2 min. Remove ginger and discard. Mix oil, seeds, peppers, and lemon juice together. Pack into a sterilized pint jar. Every morning for 5 days set the jar in the sun (has to be at least 70 degrees); leave it out all day and bring it inside at night (I don't know why, that's what the recipe said). Shake it around once in awhile.

Serve as a relish.

From: Michael Loo Date: 27 Oct 96 Gourmet Cooking Ä

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