Quote:
Originally Posted by PartyGirlUK
Grew some fresno chillies, looking for ideas as to how best use them.
Pickle them as per the Mozza cookbook. I'll post the recipe and pics tonight, but if memory serves, it was something like:
3/4 lb Fresno Chiles - rinsed, stems intact
2 cups white wine vinegar - I ran out so used ~3/4 cup red wine vinegar
2 Tablespoons of honey
1 teaspoon cloves
1 teaspoon juniper berries (you can find them at William Sonoma)
I *think* that was all there was to it. Toss everything in a medium saucepan (or a saucier if you took advantage of the All Clad sale like I did - BTW - Marshall's has All Clad AND Le Creuset models from last year for AMAZING prices - worth looking into). Bring to a boil over high heat, stirring to make sure honey dissolves. Once it boils, turn down the heat and allow to simmer for 10 minutes. Add the chiles and again, bring liquid to a boil. Once it boils, reduce heat to a simmer, and allow the chiles to simmer until they soften slightly - about 5 - 10 minutes. The chiles should still hold their shape.
Arrange chiles in a mason jar, seal, and enjoy.