Sunday, November 09, 2014

Pickled Habaneros In Mustard Oil

Pickled Habaneros In Mustard Oil
Over the summer my habanero plant produced a bumper crop of hot peppers. It was an orange habanero plant, identified as Oh (orange habanero) on the Scoville Scale with a rating of 150k-325k. In comparison, the jalapeno pepper has a Scoville rating of 2.5k-8k.

Home-grown Habanero Peppers
About a week ago, I harvested the last batch of peppers before the frost set in. I soaked them in a sink full of water for 2 days, to wash off the dust and grime. 

The Main Ingredients
My sister, Rene, gifted me a 'hamam dista' or mortar & pestle which I used to grind black mustard seeds with salt.

Pickling Spices
The ground mustard was combined with roasted chili powder, turmeric and poured onto the cut peppers in a sterilized glass jar. 

Peppers Covered with Mustard Oil
Mustard oil was poured to cover the peppers and spices. The bottle of pickled peppers was placed in the sun for a week and are now ready to be enjoyed with dinner.

15-20 habanero peppers, stems removed and halved
2 Tbsp. black mustard seeds
1 tsp. salt
1/4 tsp. turmeric
1/4 tsp. chili powder
1 cup mustard oil (enough to cover the peppers)
more salt to taste

  1. Place peppers in a sterilized glass jar. I used an empty salsa jar.
  2. Grind mustard and salt to a powder.
  3. Add turmeric and chili powder and mix well
  4. Sprinkle over hot peppers in jar.
  5. Cover with mustard oil and place in sun for a week.
  6. Adjust salt, if necessary, and enjoy!

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