Hello Hello and Merry Almost Christmas!
It’s been a strange week for me here in Santiago: Hot, mellow, pools. Not Christmas in any way. BUT. I ain’t complaining, because it feels like vacation everyday.
Christmas food definitely sounds awful in the heat, so I’ve been eating a lot of Mexican and pickled foods. What is it about a cold, juicy pickle on a hot day?
Also, summer weather means the markets are in full bloom, selling gorgeous produce like strawberries, bananas, basil, melon, and aji peppers.
Inspired by my friend Isabel (who recently moved home) I decided to make some pickled aji peppers to keep in the fridge.
Chileans like pickled foods (sauerkraut, pickles, onions, etc) but you normally don’t see a lot of pickled aji. This is a fun way to give Chilean food a modern twist.
Here’s a quick, outrageously easy recipe to make your own batch (yes, you can use ANY hot peppers like jalapeños, banana peppers, whatever).
Pickled Aji Peppers
Aji peppers (3-8 big ones)
2 cloves of garlic
2 tablespoon crushed red pepper (merken might work too!)
3-4 cups of white vinegar
First, sanitize your jars by bowling them in hot water (this recipe makes two jars).
Next, wash and dry your peppers.
Bring a small saucepan of the vinegar to boil for 5 minutes, then reduce to simmer. Add peppers, garlic, salt, and hot peppers. Simmer for 10 minutes.
Once the peppers are a little soft, add the whole mixture into your jar and screw the lid tightly.
Refrigerate for at least 1-3 days for optimal flavor.
Happy pepper eating!