Both the vinegar and peppers (together or separately) can serve as a condiment for soups like the Red Lentil (page 191), for braised greens and stewed meat, or as a bright winter substitute for dried chiles.
Recipe information
Yield
makes about 1/2 quart
Ingredients
4 cups loosely packed hot, semi-hot, or sweet fresh chile peppers, with seeds
3 tablespoons kosher salt
1/4 cup sugar
4 cups distilled white vinegar
Preparation
If your chiles are large, cut them into chunks or rounds. If they are small, simply split them in half lengthwise. Put the peppers in one or more jars with tight-fitting lids. In a medium bowl, dissolve the salt and sugar in the vinegar. Pour this over the peppers, close the jar, and refrigerate for at least 1 day before using.
