| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Thai | 1 | servings | ||
INGREDIENTS
| 12 | Hot green chiles * | |
| 6 | Fresh lemons or limes; (I prefer limes) | |
| 4 | ts | Salt |
| 1 | tb | Tumeric |
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 <[email protected]> on Jul 01, 1999, converted by MM_Buster v2.0l.
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