Pickled green chillies
Green chillies preserved in vinegar, adding acidity and variable heat to dressings and appetisers.
What it offers and why to use it
Green chillies preserved in vinegar, adding acidity and variable heat to dressings and appetisers. Drain and chop for vinaigrettes. Add gradually because heat varies with variety and brand.
Green chillies preserved in vinegar, adding acidity and variable heat to dressings and appetisers.
From shopping to cooking
Choose
Check whether they are mild or hot and their salt content; weigh them drained for this preparation.
Store
Once opened, refrigerate and keep the chillies covered with their liquid, following the label.
Prepare
Drain and chop for vinaigrettes. Add gradually because heat varies with variety and brand.
How to make the most of it
Good pairings
Use as a measured accent in sauces, dressings or braises without masking the main ingredient.
How to substitute it
Choose an alternative with compatible texture and flavour and review quantity and allergens before replacing.
Recipes with pickled green chillies
Sweet and sour pork bao buns
Medium
Olive hummus and avocado cream toasts
Vegetarian
Thinly sliced tomatoes with cashew cream and anchovies
Pescatarian Includes 8 h soaking
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