That’s just a fancy way of saying I had a bunch of green, mild-ish chili peppers and needed a recipe to preserve them.
It’s a simple brine. I wanted to make the kind of green chili peppers you find in cans and need for all sorts of Mexican dishes. But it seems that chilies made in that style need to be pressure canned because of the low acidity. (They’re not canned with a ton of vinegar.)
I just happened to have some aromatic dried Peruvian oregano. A lot of Mexican recipes say you need, need, need Mexican oregano, so I assume it’s different. I didn’t have any, but I figured Peruvian would at least be different than the dried stuff we have here. Maybe it’s less a flavour thing and more a freshness thing.
Anyway, I took this recipe, and added some green tomatoes from my garden. If you don’t have green tomatoes, skip them.
(If you don’t have a garden, poor you.)
I used fresh cane sugar instead of white sugar, but no one’s looking.
Broil, peel, stuff, smother, and simmer. That’s it. Happy future Mexican chili making to us all…
Leave a Reply