Anaheim Pepper Achar
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| Long mildly snappy peppers stuffed with spices. |
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Anaheim Pepper Achar
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| Rating: easy |
| Preparation time: around 30 minutes, then a minute or two daily until ready. |
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Ingredients: Pair of rubber gloves (you'll thank me for this)
3 tablespoons salt 1/4 cup ground coriander seeds 1/4 cup black mustard seed 1/4 cup mango powder a bit less than 1/4 cup turmeric 1 tablespoons red pepper 1/2 teaspoon asafetida 1/2 cup of a good quality oil (Canola or Extra Virgin mild tasting Olive Oil) (You may need more to get the right consistency.) |
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Procedure:
Put on the rubber gloves (disposable or heavy duty yellow ones). Although not exceptionally hot, the Anaheim peppers are hot enough to irritate your skin and, heavens forbid, should you touch your eyes later in the day, you will be in agony. Mix all the dry spices together thoroughly. Add the oil until the mix is like damp sand. It will clump well and glisten a bit. Here is where you may have to add more oil, bit by little bit until the texture is right. Slit the Anaheim pepper down the length. Stuff with the spice mix loosely (like you would stuff a chicken). Place in sterilized glass jars and set out to ripen in the sun. This will take about a month in the sunshine. If you live in a hot climate, put the jar out in a sunny place each day. If you live in a more temperate climate, a sunny window will help 'strengthen' the heat. Refrigerate once opened. |
Suggested use:
Serve as a side 'pickle' with a lunch or dinner.
