Sliced jalapeno pepper Chichilas is produced by Khazar Osare Varna Company in various jar sizes, including 480g, 680g, and 1550g. Moreover, this collection caters to all jalapeno taste preferences by offering different packaging options. In addition, the company delivers high-quality products to both domestic and export markets.
Jalapeño peppersJalapeño peppers – Jalapeño are chili peppers that originated in Mexico. Moreover, sliced jalapeno pepper Chichilas offers a convenient way to enjoy these peppers, which can vary greatly in heat depending on factors like how long they stay on the plant, climate, watering, and soil type. In fact, they contain a compound called capsaicin, which is responsible for their spiciness. Furthermore, most of the capsaicin is found in the seeds and white pith, so if your chili peppers are too hot for your taste, then removing the seeds and white pith can help reduce the heat.
ingredients
White vinegar – we use white vinegar for the acidity, which, along with salt, helps preserve the chillies.
Water – First of all, it is essential to use filtered or un-chlorinated water when pickling or preserving. Otherwise, you don’t want the taste of bad water to affect the final product!
Garlic – whole cloves add flavour to the brine.
Yellow mustard seeds – add some crunch and flavour to the pickling brine.
Cumin seeds – add depth of flavour with warm, earthy notes.
Sugar – use regular granulated sugar. The sugar balances the acidity of the vinegar.
Coarse sea salt – use coarse kitchen salt. Fine table salt is not suitable, it will be too strong.
HOW TO MAKE PICKLED JALAPEÑOS:Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Start to prepare the brine:
Combine the vinegar, water, mustard and cumin seeds, garlic, sugar, and salt in a non-reactive saucepan.
2 – Dissolve the sugar:
Over a medium heat, bring the mixture to a boil, stirring to dissolve the sugar.
3 – Boil the mixture:
Once the sugar has dissolved, increase the heat and boil the brine for 1-2 minutes.
4 – Add the Jalapeños and brine to jars:
Add your sliced Jalapeños to your sterilised jars, and top with the brine. Seal with lids immediately. Allow to cool before refrigerating.
For more information or to place an order, please feel free to reach out to us. We are happy to provide assistance with bulk orders, distribution inquiries, and any questions you may have.
General Director: Engineer Ibrahim Paski
📱 Mobile: +98 912 043 7969
📞 Office Phone: +98 11 33 30 4007
📠 Fax: +98 11 33 30 4007
📧 Email: foodkov@yahoo.com
