Since I'm the only one in the family with a penchant for spicy food, normally my mom makes a red pepper preserve for me. These red peppers are extra hot, extremely spicy, and touching it can induce burning for a day or two.
This time while she was cutting and deseeding them, I flicked a couple of peppers, topped it with vinegar and a bit of salt. My mom has an extremely old bottle of great quality vinegar, which has been extracted from grapes.
What a pretty red color!!
In the meanwhile, she made a chunky sauce of peppers, garlic and salt.
While using this preserve, she normally heats up a tbsp of oil, adds a tsp of mustard seeds to crackle, a pinch of asafoetida powder and a small pinch turmeric to the oil. This she then pours on the preserve and its ready to eat!
This time while she was cutting and deseeding them, I flicked a couple of peppers, topped it with vinegar and a bit of salt. My mom has an extremely old bottle of great quality vinegar, which has been extracted from grapes.
In the meanwhile, she made a chunky sauce of peppers, garlic and salt.
While using this preserve, she normally heats up a tbsp of oil, adds a tsp of mustard seeds to crackle, a pinch of asafoetida powder and a small pinch turmeric to the oil. This she then pours on the preserve and its ready to eat!
