Try these on top of fish for a little spicy, Caribbean flair. Be sure to use gloves when handling the extremely spicy Scotch bonnet chilies. If you can't find Scotch bonnets, use habanero chilies.
Makes: 2 cupsHands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
Makes: 2 cups
- 1 Tbsp. sugar
- 1 cup apple cider vinegar
- 2 bay leaves
- 1 tsp. coriander seeds
- 1 tsp. mustard seeds
- 4 garlic cloves, peeled and thinly sliced
- 4 jalapeño peppers, halved, seeds and ribs removed
- 2 Scotch bonnet chilies, stem, seeds and ribs removed, horizontally and thinly sliced
- 2 cups dark rum
- In a nonreactive saucepan, combine sugar, vinegar, bay leaves, coriander, and mustard. Bring to a boil, then reduce heat and let simmer for 5 minutes. Remove from heat and let cool.
- Place garlic and chilies in a large, clean glass preserving jar or several smaller ones.
- When the vinegar mixture has cooled, but is still warm, add the rum. Stir to combine, then pour mixture over chilies. Screw lids on jars and store in the refrigerator for a few days before using.