Habanero… The inevitable little pepper from the Caribbean. Small but big beefy chili! This pepper, with its air of micro peppers, warms dishes up with its power and its incomparable flavor.
This is a great flavor in a court bouillon, in a marinade for fish, meat or in an exotic fish tartar. Do not forget that it can accompanies a warm cod fritters!
At home, you can even put a few drops of this peppers marinade in your winter stews. You just have to dare to!
To keep them, I suggest you make a jar that you will keep in the refrigerator all year round, being careful to use a clean spoon each time.
Ingredients you will need: Pickled Habanero Peppers
- Fresh habanero chilli peppers: 8 / 10 pieces
- 2 Cloves
- 4 Black Peppercorns
- 1 cup (25 cl) White vinegar
- 1 Carrot
Instructions: Pickled Habanero Peppers
Put on latex gloves: that is indispensable for not burning your fingers afterwards.
Wash peppers and cut them into quarters and remove seeds.
Peel carrot and cut it into sticks.
After having boiled the pot and cover with hot water, garnish with peppers, carrot sticks, cloves.
Heat the vinegar in a saucepan and pour in the pot until it is full.
Close the pot and return it 10 minutes, let the pot cool before putting it in the refrigerator.