INGREDIENTS

INSTRUCTIONS

* (I use 1/2 red) Cayenne type works well, but I have done this w/Habanaros
and Thai Dragons as well.
Cut the chiles in half lengthwise. Remove seeds for appearance Place in a
glass bowl and add the lime or lemon juice, salt and tumeric. Mix and store
tightly closed at room temperature for a week. (Alert-Botulism police
coming.) At the end of the week they are ready to be served. Yes, they are
hot and quite tasty with Indian food or just as a snack. With this
combination I really don't feel there is a chance of botulism or much else
surviving the salt and lemon/lime.
Posted to CHILE-HEADS DIGEST by RST G <synapse7@home.com> on Jul 01, 1999,
converted by MM_Buster v2.0l.

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