CHILI PICKLES

Suddenly, I was feeling the heat.

The heat of CHILI, and my garden was on FIRE.

I had tons and tons of red chili peppers ripe in the garden.

Hmmmm, I thought, can’t feed them to the animals, spicy doesn’t seem to be their thing.

I love chilis, but not sure if could finish a few bushels full before they would mold, I could dry them, that is true, I could try to make a dried chili wreath which is also an option, a fun project to attempt. Maybe next time, today my choice is ….

PICKLES!!!!!

sliced red chilis

2 cups water

1 cup distilled vinegar

1/8 cup sugar

1/6 cup salt

dill, cilantro, parsley

Heat vinegar, water, sugar and salt until dissolved, pour over sliced chilies.

Wait…..wait a few days, enjoy!

What can we use them with? In salads, on tacos, with mushrooms, with vegetables or proteins and well if you were here, you would have had our grilled lobsters with pickled chili butter, which was the last of the pickled chilis from my yard.

If you were not here, then what can I say, other than, chili+butter+lobster= pretty sweet, I mean super hot, as in cool, as in delicious. 

1 stick of softened butter

a few table spoons of pickled chilis

a few tablespoons of chopped cilantro

1 garlic clove, grated

Gently whirl together in a food processor until just combined.

We want to see streaks of chili and cilantro, so don’t blend it so long it turns into a brown mess, we want a HOT mess, not a brown mess or a grey mess, or a bland mess.

Photo and Food Styling by Mimi Newman