I’m sorry for the drought in posts. I recently moved to a new country (Switzerland) and the last 2 months were consumed with getting ready to move. We’ve been here 2 weeks now and things are starting to settle in. I have a few herbs growing on our balcony already and I started some seedlings. That may seem crazy to some but to me having things growing helps me to feel grounded and happy. I love seeing my basil and mint plants growing and it makes me smile to check on my ‘babies’ every day.
I wanted to write about pickled peppers. Being half-Vietnamese, I grew up eating hot, fresh chili peppers. I never ate roasted pickled peppers, however, until I came to Bulgaria. Pickling is a strong tradition there and they have wonderful pickled vegetables, peppers included. I had homemade roasted pickled peppers when staying with a friend in her village home this summer. She’s Bulgarian and loves spicy food and these are a staple in her fridge. The peppers were absolutely delicious and SOOOOO spicy! They were pickled in vinegar and oil with some other ingredients. So simple and so wonderful.
Peppers are truly a wonder food. In fact, it is commonly regarded now as a ‘superfood.’ Capsaicin is the active component of chili peppers. It can be an irritant to humans and animals because of its ability to cause a burning sensation. This irritation makes it an effective method of disabling assailants and is used in law enforcement.
But, when you’re not spraying pepper spray at assailants, you should know that there are also multiple health benefits to the capsaicin found in peppers.
- Helps with sufferers of arthritis. Substance P is one of transmitters of pain going to the brain. Capsaicin helps to suppress this Substance P from transmitting and helps to alleviate pain.
- Helps with headache sufferers, as well, who also have elevated levels of Substance P.
- It is an anti-bacterial and helps to suppress chronic sinus infections.
- It is a very strong anti-inflammatory.
I have several Asian grocery stores near me and I can get just about anything I need to make the dishes that I crave. But, strangely, I was craving this Bulgarian tasty treat the other day and I popped into the store and grabbed these Thai peppers and took them home to prepare.
I’ve never roasted peppers and these peppers are small and roasted very quickly. Here’s the recipe if you get a hankerin’ for something garlicky, tangy and hot.
1/4 pound of chili peppers (whichever you like or tolerate)
1/2 tbs of sugar
1/2 tbs of salt
1/3 cup of oil
1/2 cup of vinegar
3 tbs of water
4 or 5 cloves of fresh, peeled garlic (I crushed the whole cloves a little to get more flavor)
Roast the chilis in the oven at 350 degrees farenheit for about 5 -10 minutes or until you see that the chilis are browning from roasting. Some may pop, as well. After roasting, take them out and then combine all of the rest of the ingredients in a jar and give it a good shake. Voila! You’re done!
My friend said this was not an exact recipe. You can adjust any of the ingredients to fit your taste. If you like more tanginess, add more vinegar. Or, more salt or whatever.
I like these so much that I’ve been eating them like snacks. The roasting tones down the heat from the chilis. I like this option to preserve chilis because I’m the only one in my family that eats them. So, the next time I buy a bag of chilis, I don’t have to worry that they’ll go to waste.
Live well and be happy 🙂