Author and host of Top Chef Padma Lakshmi's pickled peppers are a spicy condiment with a sweet twist. After making this recipe, you'll never have to resort to store-bought pickled peppers again. Mixed vegetables and onions offer bursts of extra flavor along with coriander, dried oregano, salt, and sugar. These peppers take time to prepare — two to three months stored in an airtight jar — but once they're ready, you'll have a delicious go-to side dish or condiment to serve along with meals.
3/4 tsp Kosher salt
1/4 tsp Granulated sugar
1 (2 to 3 ounces) Medium carrot (cut into 1/4-inch-thick-slices on the bias)
1/2 (2 to 3 ounces) Small yellow onion (cut into 1/4-inch-thick crescents)
12 Medium fresh jalapenos or other chili peppers (approximately 14 ounces)
1/2 tsp Whole coriander seed
1 tsp Mexican oregano
In a measuring cup, mix the vinegar, salt, and sugar until completely dissolved. Set aside.
In a large bowl, combine the carrot, onion, jalapeños, coriander seed, and oregano. Toss together with your hands to mix evenly.
Fill a 1-liter glass jar with the spiced vegetables, taking care to scrape any remaining spices from the bowl to the jar. Carefully pour the vinegar mixture into the jar, pressing the vegetables down with a wooden spoon if needed.
Cover the jar with an airtight lid. The pickled peppers will be ready to enjoy in 2 to 3 months.
FromLove, Loss, and What We Ate by Padma Lakshmi. Copyright 2016 Padma Lakshmi. Excerpted by permission of Ecco, an imprint of Harper Collins Publishers.