“Got my order ready but trying to find sport peppers. Do you have these? Looking for the same they use with Chicago style hot dogs. ~D.”
Depending on the brand of canned peppers you have purchased in the past, there are a few different varieties that work well. My suggestions are Peperoncino (no/very little heat), Serrano del Sol Hybrid (mild/medium heat), Serrano Chili (hot), Pequin (very hot), or Tabasco (very extra hot). The ones that I’ve had in the past when down in the city were made with a Serrano type pepper.
Beyond that, the generic pickled hot pepper recipe that I have is as follows:
1 pound (450g) fresh jalapeno, Serrano, or chile peppers, washed
2 1/2 cups (625ml) water
2 1/2 cups (625ml) white distilled vinegar
3 tablespoons sugar
3 tablespoons coarse salt, such as sea or kosher
2 bay leaves
2 tablespoons whole coriander seeds
3 cloves garlic, peeled
2 tablespoons black peppercorns
1. Stab each pepper three times with a sharp paring knife and place them in a large glass preserving jar.
2. In a non-reactive saucepan, bring the other ingredients to a boil, then reduce the heat and simmer for five minutes.
3. Remove from heat and pour the brine over the peppers. Place the lid on the jar and let cool. Once cool, refrigerate for at least a week before using, if possible.
Serve whole, with Mexican dishes, or remove the seeds then chop and use to season any recipe that is improved by a little bit of sweet heat.
NOTE: I’ve kept pickles like this for up to a few weeks, under refrigeration, without any problems. But like anything preserved, you should take precautions. If you wish to preserve them longer, you can use a hot water bath or pressure canning method.
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