When people think of pickled peppers, the first thing that comes to mind is heat. While these are chili peppers, and for the faint of heart they will be quite spicy, they are not what you would call uncomfortable. The pickling process sees the vegetable or fruit soaked in a brine concoction (with other herbs and spices) for a long period of time.
With Rioverde’s hot peppers, the intricate brining process sees some of the capsaicin (the oil in chilis that causes the burning sensation) dissolve in the brine. While the pepper still has heat to it, it is far less than if it were to be eaten raw. The end result? A playful, umami experience that will leave you addicted for more.
These pickled chillies are great as a side dish for something salty as the sourness of the peppers will balance out the experience. Also, they are great in salads for those that want a little kick to their meal, and work great on charcuterie boards. They can be a fun alternative to gherkins.
Vinegar should be stored in a cool, dry, dark cupboard, away from the heat and light. Choose a spot in the kitchen that’s away from the oven. The best temperature for storing vinegar is from 13 to 21°C.