+SF
Used in Roasted Corn Pique Salsa, or seeded and minced in sandwiches and salads, these pickled peppers pack a powerful punch.
Feel free to replace the peppers listed here with your own favorites. Adding a few slices of red onion would be fantastic, too. —CS
MAKES ONE 2-CUP (470-ML) JAR
3 habanero peppers, stems removed
2 Thai peppers, stems removed
1 yellow banana pepper, stem removed
2 serrano peppers, stems removed
1 jalapeño pepper, stem removed
3 cloves garlic, smashed
1 tsp dried oregano (not powder)
1 fine sprig fresh cilantro
½ tsp coarse kosher salt
⅛ fresh pineapple, cut into spears
¾ cup (180 ml) distilled vinegar
Clean the peppers well but leave them whole and drain well. Choose a jar large enough to accommodate all of the ingredients snugly. Place the peppers, garlic, oregano, cilantro, salt and pineapple in the jar. Top them off with vinegar, adding extra if the peppers aren’t fully covered. Tightly seal with the lid. Shake gently to make sure everything is well combined, and then refrigerate for at least a week before using to let the flavors develop. Peppers will keep for up to 1 month.