 |
| Garden Habanero chilis including scorpion & chocolate habs |
Amount
|
Measure
|
Ingredient
|
Prep
Method
|
1
|
Cup
|
Habanero chili peppers
|
|
1
|
Medium
|
Onion
|
sliced
|
Wash and dry the chilies. Remove the stems and pierce each one w/ the tip of a paring
knife. Place into a clean glass
quart sized jar. Half moon slice
the onion, thinly and pile on top of the chilis in the jar. Learn how to cut onions from Feisty Eats. And notice how they don’t
waste too much of the stem end, although, they could be a little more austere
if you ask me.
1
|
Cup
|
Sake
|
|
1
|
Tablespoon
|
Sea salt
|
In a small sauce pan, bring the sake and the salt to a
boil. I use Avanti pink salt, a
blend of Himalayan, Bolivian & Hawaiian sea salts, but your favorite sea
salt will do just fine. You can
substitute sherry, vermouth or a half half mixture of pinapple, orange or apple
juice with water. These liquids
give us the wee bit of natural sugar we like in pickles, without having to add
any additional sweeteners. Once
the salt dissolves add:
 |
| Chilis and onion in sake brine, cooling in the hot summer twilight |
1
|
Sprig
|
Fresh woody herbs
|
I use lemon verbena since I have it in abundance when the
peppers are ripening, but lemon grass, thyme, bay leaves or rosemary work great
too. Pour the hot liquid over the
HOT chilis and onion in the jar and cool to room temp, then add:
1 ½
|
Cups
|
Champagne vinegar
|
Or apple cider vinegar
|
Do choose a vinegar that is alive and has living “mother of
vinegar” active culture in it.
Braggs apple cider vinegar is widely available.
 |
| The 'living' Avanti champagne vinegar added. Now they cure at room temp for 48 hours |
Cover and let the pickles sit out in a cool dark place for
48 hours. Shake the jar twice a
day. After that store in the
fridge. I like to let them pickle
for a week or so in the fridge before I break into them. Be careful when cutting them to protect
your fingers. If you do get ‘chili
fingers’ rub some cooking oil on them then rub in some baking soda too. Wash well, repeat if necessary!
Eating
Healthy & Delicious is a Win Win Win Situation!
Eat, Live
& Party Well
Blog post
by Chef Mark Cleveland
Avanti is
the longstanding leader in organic, sustainable, local, flavorful cuisine in
Orange County, CA.
Meaning
'forward' in Italian, Avanti Natural is a culinary philosophy that integrates
the best of traditional European and Asian healthful eating with the latest
nutritional information for optimum health.
At Avanti
Natural, we believe that you don't have to sacrifice taste to eat healthy. You can Eat Well & Live Well. Follow us on social media to see what
Avanti is up to now. We are
Whole Foods Experts. Post photos
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our blog on the website for how to recipe blogs. We’re excited to see and share your culinary creativity!
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