Bottling Roasted Chiles?
Okay, i want to pickle some Serrano Peppers.
I like to roast them when i use them, blackening the skin and then removing it, but i figure they won't hold up good if i put them in vinegar that way?
Should i just put them in the vinegar whole, or can i like slow roast them in the oven @ a low temperature? Should i split them before i put them in the vinegar?
What is a good vinegar to use? I normally use white wine vinegar with my hotsauce i make.
btw - the way i normally roast the peppers is under the broiler to char them...
Will cooking them in some way add any enhancement ?
Also, since they will be preserved in vinegar, i don't need to actually seal the jars do i? just sterilize it and close it tight in the fridge?
Any help would be great. Thanks
3..2..1.. HUSTLE! HUSTLE!