 |
Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 1 |
|
If you can't find Padron peppers, any small fresh pepper will work, especially jalapeno or red Fresno chile peppers. Ingredients:
1/2 teaspoon vegetable oil |
12 fresh padron chile peppers |
3 cups white vinegar |
1/2 cup white sugar |
4 cloves garlic, peeled, halved |
1 teaspoon black peppercorns |
1/2 teaspoon red pepper flakes |
Directions:
1. Heat vegetable oil in a large skillet over medium-high heat. Place peppers in the skillet; cook and stir until peppers are shiny and lightly blistered, 4 to 5 minutes. Remove from heat. Transfer whole hot peppers to 1 quart mason jar and press down.
2. Combine white vinegar, sugar, garlic, black peppercorns, and red pepper flakes in a saucepan over medium-high heat. Bring to a boil, remove from heat. Pour mixture over peppers into mason jar, leaving about 1/2-inch head space. Screw on 2-piece top; let seal over 24 hours.
|
|