Pittwater Life January 2024 Issue

chillies
not wear disposable gloves)
as the capsaicin will burn for
hours. Remember to wash
your hands and equipment
such as processors, blenders,
knives and boards in
warm soapy water after
preparation.
Use a small sharp knife to cut
the chilli in half lengthways
on a non-porous surface such
as a wooden board.
Use a teaspoon to scrape
out the seeds and white
membrane from centre of
chilli halves.
Its the seeds and membrane
(membrane hotter than
the seeds) that contain the
intense heat, so discard to
reduce heat. Use a sharp
knife to chop the chillies as
required.
Pickled jalapeno
chillies
20 fresh jalapeno chillies,
washed
1 cup white wine vinegar
½ cup caster sugar
3 tsp sea salt flakes
½ tsp cumin seeds
1. Wearing gloves,
cut chillies into 5mm-thick
rounds.
2. Place vinegar, sugar,
salt and 1 cup of water in
a saucepan over mediumhigh
heat. Bring to the boil.
Boil gently for 5 minutes.
Remove from the heat. Stir
in the chilli. Stand for 30
minutes.
3. Using a slotted spoon,
carefully transfer chilli to
warm sterilised glass jars.
Carefully pour enough hot
vinegar mixture into jar
to cover chilli. Seal jar. Set
aside to cool. Refrigerate
for 1 week to allow
flavours to develop.
4. Once opened, use within 3
months.
In Season
January
Apricots; Berries (Blackberries,
Blueberries, Raspberries
& Strawberries); Cherries;
Lychee; Lime, Mango; Melons
Nectarines; Peaches, Plums
& Pineapple; also Avocado;
Asparagus, Beans (Green & Flat);
Eggplant; Celery, Cucumbers,
Capsicum; Lettuce; Peas; Radish,
Corn on cob & Tomatoes.
The Local Voice Since 1991
JANUARY 2024 69