Spicy is one of the preferred flavors in my library of taste, I reach for it and crave it more often than not. This is not a trait I was born with, but a preference I developed. Spice comes to me in an assortment of ways, and pickling happens to be a tradition both sides of my family have enjoyed for years. My Great Grandma Presley use to make her own pickles, and my Grandfather Sandoval always ate a pickled huerito chile with his sandwich. My pickling recipe is a mish mash of many flavors pulled from my upbringing and travels rolled into one. I used onions and veggies for this pickling and added a Red Savina Habanero Pepper from Melissa’s Produce to bring on the heat. Now my sandwiches, fish and chips, hamburgers, tacos…. will be complete.
Ingredients for Spicy Pickled Onions and Veggies:
1 – Red Savina Habanero Pepper
2 – cloves of garlic (smashed)
3 – 1 inch cubes of watermelon
2 – radish (sliced)
1 – carrot (sliced)
1 – red onion (sliced)
1/2 – teaspoon coriander seeds
1/4 – teaspoon cumin seeds
1/4 – teaspoon oregano
1/4 – teaspoon black pepper
1/2 – teaspoon salt
1 – 8.5 oz bottle of Red Wine Vinegar
a large jar.
See video for instruction.
Store in fridge for 2 days minimum before eating.
For more recipes using the RED HOT SAVINA HABANERO, check out what some of my friends made with theirs.
Valentina made Spicy Mayan Hot Chocolate
Chef Louise Mellor made Hot Wings with Red Savina Nectarine Sauce
Dorothy made Heatwave Mayonnaise
Nancy made Savina Habanero Slaw