Creole Kitchen Recipe: Preserved Chiles

Back home there’s always one person who can never have enough chile. The food is never spicy enough; it needs more kick. These preserved chiles should do the trick nicely. From Creole Kitchen.

20 habanero chiles
salt and freshly ground black pepper
2 onions, roughly chopped
4 garlic cloves, crushed
5 bay leaves
10 cloves
5 sprigs thyme
2 cups (16 fluid oz/500 ml) vegetable oil
2 cups (16 fluid oz/500 ml) white vinegar

*Makes about two 14-oz (440-g) jars

1. Cut the chiles in half and put them into sterilized jars. Add salt and pepper, the onions, garlic, bay leaves, cloves, and thyme. Pour in the oil and vinegar, and add a little more salt and pepper.

2. Macerate for at least a week before using. Keep in the refrigerator for up to 6 months. Always use a clean spoon to avoid contamination.

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