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Hot Peppers


  • 1/2 pound fresh hot chilies (serranos, jalapenos)
  • 4 tablespoons whole black mustard seed
  • 4 teaspoons salt
  • 1 tsp cayenne pepper
  • 1 inch cube of fresh peeled ginger, minced
  • 2 tablespoons mustard oil (can get it from an Indian Grocery)
  • 3 T lemon juice

Wash and dry chilies. Grind mustard seeds in a coffee grinder (or mortar and pestle if you are patient). Top chilies, and chop into 1/6 inch rounds (I keep the seeds in - and as referenced below, wear gloves, etc.) Mix everything together (except the mustard oil and lemon juice). Heat the mustard oil until it just begins to smoke (this takes away the harsh flavor, if it actually burns (smokes too much) it adds a new, yet different harsh flavor). Cool and put over the chilies. Put it in a glass crock and set it out in the sun for a day. On day 2 add the lemon juice. Shake and stick back out in the sun. Leave it in the sun for about 7 days, shaking every so often, and bringing it in at night. Then refridgerate - and eat carefully.

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