Kick up your meals with these spicy bites fresh from your garden or farmers' market.
Adapted from Bobby Flay's Grilling For Life
1 cup red wine vinegar
3 Tbs granulated sugar
1 tsp black peppercorns
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp mustard seeds
2 Tbs kosher salt
3 Tbs chopped fresh cilantro
10-15 jalapeños
1/4 cup sliced carrot "coins"
Place all of the ingredients (vinegar through salt) except the cilantro, peppers and carrots, in a medium pot on the stove over medium high heat and bring to a boil. Allow the mixture to boil for 2 minutes, then remove and set aside for about 5 minutes.
Slice the jalapeños (being careful not to touch your face after touching the peppers**) and the carrots and place them into a clean jar. Top with the cilantro. Pour the still warm vinegar over the peppers until covered, making sure to spoon the spices into the jar if you don't need all of the vinegar. Cover and refrigerate for at least 24 hours or up to 2 weeks.
Liv Life Note: Hot peppers have oils that will burn your if you touch any part of your face... consider using gloves, and wash your hands with soap after touching the peppers. Definitely don't rub your eyes!
Liv Life Note: We scaled Mr. Flay's recipe in half for our peppers and I only had about 6 to use, scale up or down as necessary.
