Sharp Flavours
for a sharp Body
Sharp Flavours for a sharp Body
Pickled serranos
Need a something extra in your next sandwich? Here’s an easy recipe that will boost the flavour!
INSTRUCTIONS:
1.
Rinse the Serrano peppers and cut them into thin slices, discarding the stems.
2.
Finely chop the onion.
3.
Peel and chop the garlic.
4.
Saute the onion in some oil over medium heat until softened, for about 10 minutes. Add the garlic and cook for about 2 minutes, stirring frequently.
5.
Add the sliced serranos and the spices: oregano, cumin, black pepper, and salt. Saute for 2 minutes and then add 1/3 cup white vinegar and 1/3 cup water. Bring to a boil and remove from the heat.
INGREDIENTS:
8 Serrano peppers
1 onion, finely chopped
1 clove garlic
1/4 tsp oregano
1/8 tsp cumin seeds
3-4 black peppercorns
1/2 tsp salt
1/3 cup white vinegar
1/3 cup water
olive oil
INGREDIENTS:
8 Serrano peppers
1 onion, finely chopped
1 clove garlic
1/4 tsp oregano
1/8 tsp cumin seeds
3-4 black peppercorns
1/2 tsp salt
1/3 cup white vinegar
1/3 cup water
olive oil
6.
Add the serranos and brine to an 8 oz. jar. Let cool for about 15 minutes, and then seal and store in the fridge.
7.
The peppers will be fully pickled the following day.
8.
You can store them in the fridge for about a month.
