Green Chili Chara
I love to shop at the Indian Bazaar! Once I found some chick pea crisp and they came with a package of green chili char, which I determined to be charred Anaheim (or Hatch) chili's marinated in vinegar, mustard seed and fenugreek. Recipe's call for the chili to ferment (using no vinegar) and store bought condiments had yellow dye. I had to make my own! This is a crazy good condiment and makes an excellent chunky dipping salsa or topping.
Servings: 8
Ingredients
- 4- 6 Anaheim peppers
- 1 Tbsp Brown mustard seeds
- 1 Tsp Yellow mustard powder
- 1 Tbsp Fenugreek
- 4 Tbsp Champagne Vinegar May also use rice, apple cider or umeboshi plum vinegar
- 1/4 Tsp Salt
Instructions
- Char the pepper skins by placing them in the oven on 400 ° F for 10 minutes - or use tongs and char them directly over your stove top flame. Place them in a paper bag that you fold close and allow the peppers to sweat.
- Assemble your other ingredients. After 5 - 10 minutes, use a knife edge to scrape off the charred skin from the peppers.
- Remove seeds and chop the peppers into 1" pieces.
- Add vinegar and spices and allow to marinate about 5 minutes.
- Serve with pita bread, garbanzo crisps or crackers, or use as a topping for a dish such as eggplant.
Notes
This is a Snap Pea Sheep recipe.
Warning - this is addictive!
I have found all sorts of uses for this Indian Salsa.
I like to eat it as a chunky dip or salsa but it really enhances baked eggplant, cauliflower of potato dishes.
I found recipe's for this but they are very time consuming because you have to wait for them to pickle through a very natural fermentation process. The peppers are firmer going through the process and the vinegar is not as pronounced. This is why I use champagne vinegar as it is the more subtle of vinegars out there.