Easy Pickle for your Summer Jalapeno Peppers

Spicy Green Chili

• 1 3/4 cups jalapeno chilies
• 1 tbsp black mustard seed
• 1 tsp cumin seed
• 1/2 tsp fenugreek
• 1/3 tsp yellow asafetida powder
• 1 tsp garam masala
• 1/3 tsp tumeric
• 1 1/2 tbsp salt
• 1/2 cup mustard or sesame oil
• 2 tbsp lemon juice

Directions

1. Wash green chilies and trim off all but 1/4 inch of the stems. Dry them in the sun in a tray or air-dry in the oven.
2. Combine mustard, cumin, fenugreek a pan & place over low heat. Dry-roast, stirring often until fenugreek turns golden brown. Grind in a mortar or coffee grinder. Combine roasted powder with asafetida, garam masala, turmeric and salt.
3. Slit chilies lengthwise from cap to point and spread spice mixture in it. Pack chilies in a sterilized pint jar.
4. Heat mustard oil to the smoking point, sesame oil only until hot. Cool for 3-4 minutes and add lemon juice & whisk with a fork. Pour mixture over chilies & cover thightly with a non-metallic lid.
5. Set in the sun every day for 5 days; bring jar inside every night. Give jar a shake two or three times daily. THe pickle is ready for use at this time, but the heat will intensify over the next weeks.