Quick Pickled Peppers

By Marcia Kiesel Posted September 10, 2007

Quick Pickled Peppers

As my small crop of ají amarillo ripens, I’ve been trying to figure out the best way to preserve their unusual fruity-hot taste. They are yellow-orange and thin-skinned. I thinly sliced one and steeped half in rice vinegar and half in vegetable oil. I added salt and some sliced shallot and waited 1 hour. The vinegar base was delicious, while the oil was, well, oily tasting, with faint ají flavor. I spread the ají oil on my tomato sandwich and set out to make pickled ají slices. I layered not-too-thinly-sliced ajís in a jar, along with sliced shallot and pinches of salt. I then poured in rice vinegar to just cover and let stand for 2 hours. I now have a beautiful jar of bright pickled-ají slices, stored in the refrigerator. The vinegar tastes spicy and peppery and can be added to a soy dipping sauce for dumplings or used for finishing a pan sauce. The sliced ajís can be eaten as is, tucked into a sandwich or taco, scattered over a slice of pizza or used as a garnish for fried things. I will be making a few more cute little jars of pickled ajís for friends.

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