The process of pulling up our garden for the year created a potential problem; we had a glut of very hot peppers. Very hot.
Our “glut” consisted of 7 peppere. That may not sound intimidating but
The lot included 5 Devil’s Tongu and 2 Ghost Peppers. 2 of the top 10 hottest peppers in the world.
This is the easiest preserve you’ll ever make!
Instructions: chop peppers fine and toss with a bunch of salt. As much as you want. Store in a dark, cool location and shake it around a few times a day (this will distribute the liquids pulled from the peppers.
Serve as-is or by using a salt grinder (though you may permanently alter it’s flavor so choose your grinder with care).
It’s just that simple!