But here's a hot and spicy Valentine's to you ... courtesy of my pickled peppers recipe ... version 2!
I have blogged about a pickled pepper recipe last 2005 (wow! time flies!). Check it out here and the result here. The first version involved a fair amount of chopping and cooking. Well, here's another recipe that's simpler to make!
You'll need:
Peppers (used for sinigang)
lasona (small, red onions)
vinegar (preferably cane vinegar)
whole black pepper
sugar
hot water
cold water
So here's the way to pickle your pepper...
Wash the sinigang peppers clean.
Remove the stem and slice it into two. Remove the seeds. Is there a way to remove the seeds without touching a lot of them? My fingers are still burning 24 hours after we did this! Plastic gloves, perhaps?
Guess what I did that made me wary of the power of this pepper.
Remove the skin of the onions. Slicing not needed if they're small.
Submerge the pepper in hot water (preferably freshly-boiled) in 3 to 5 seconds, then remove and pour cold water over it. We were told it's supposed to keep the crispiness of the pepper intact.
Now get the bottles and it's time to stuff in the peppers and the onions! For a regular jam bottle, we added three teaspoonfuls of sugar and around 2 tablespoons of black pepper.
Pour the vinegar and seal it up.
I can't wait to try this out. When it's time to savour the pickled peppers, better have some fried fish handy! Yum yum!
A Hot and Spicy Happy Valentine's, everyone!