Habenero Pepper Recipe
In Mexico, you can find pickled habaneros at the store with names like Chiles en Escabeche and Chiles Encurtidos. To get the best taste, you should prepare them yourself at home to make sure that you do have the freshest product possible in the end. And the best part is that it is so easy how to pickle habaneros, and it requires very little effort and time.
Equipment
- Knife
- Saucepan
- Glass jar
- Refrigerator
Ingredients
- 20 whole habanero peppers or half a pound (whichever comes first)
- 1 cup of white vinegar
- 1 cup of water
- 1 tablespoon each of sugar and salt
- 2 cloves of garlic
Instructions
- Wash the habanero peppers and with a knife cut off the top of each habanero and discard them. Now, if you would like to experience the fury of the habanero in full you can leave the rest as it is, but if not you should remove the seeds and the membranes.
- At this point, you're ready to slice up the habaneros into their ultimate sizes. You can do this by cutting them into thin slices, or the more popular way, by cutting them into fun rings. Drop them into the jar.
- Heat up the saucepan over a medium heat. Cut the garlic into minced pieces. Add them into the saucepan along with the vinegar, water, sugar, and salt. When these ingredients come to a boil remove the pan from the heat source.
- Take this mixture and carefully and slowly pour it over the peppers in the jar. Once you've done this, let it all sit at room temperature.
- Once it has cooled completely, seal the jar tight and put it in the refrigerator. At this point, it's just a waiting game. They should be ready to eat in about 3 to 4 weeks.
