Dec 17, 2012

Conserva de Pimenta (Brazilian Pickled Chiles)

These Brazilian pickled chiles are a classic condiment alongside rice and beans, roast pork, or fish. For less intense heat, remove the seeds from the chiles before pickling. This recipe first appeared in the 2012 SAVEUR 100, with the article Tordesilhas.

Credit: James Oseland

MAKES 2 QUARTS

INGREDIENTS

1 lb. mixed Scotch bonnet, habanero, jalapeño, serrano, or other chiles
½ cup red wine vinegar
½ tsp. fennel seeds
3 bay leaves
2 whole cloves
2 whole star anise
2 juniper berries
2 sticks cinnamon
¾ cup canola oil
¾ cup white wine vinegar
1 tbsp. sugar
1 tsp. kosher salt

INSTRUCTIONS

Bring a 6-qt. saucepan of water to a boil, and add chiles; cook for 1 minute. Drain, and transfer to a bowl of ice water; let sit for 1 minute. Drain and dry chiles; set aside. Mix red wine vinegar, fennel, bay leaves, cloves, star anise, juniper, and cinnamon in a bowl and let sit for 15 minutes. Drain, reserving spices, and save vinegar for another use. Place spices in a sterilized 8-cup glass jar, and add chiles. Whisk oil, white wine vinegar, sugar, and salt in a bowl until sugar dissolves; pour over chiles and spices. Cover jar with lid and let sit at room temperature for 1 week before serving.

This article was first published in Saveur in Issue #144

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Ratings & Reviews (2)

by BARTASSEF on 2012-07-26

A very, very underated traditional brazilian treat. And Z� Lima, the one who makes these at Tordesilhas, is truly an artist. Great recipe!

by rnelson on 2012-12-18

This LOOKS like it's not going to work, but it's excellent.

Because my mix of one pound of red hollands, green jalapenos and Spanish padrons wasn't going to come close to filling a two litre jar (and because it's virtually impossible to find more than a 1.5 litre pickling jar, 6 cups, in Berlin), I went with a 6 cup jar, and would recommend that.

The brine only covers about 2/3rds of the chilis. Thus, I expected disaster. I sloshed the jar around each day, and went a full 14 days.

They're excellent, but I keep them in the fridge now that I've cracked it open, and again, the top chilis are not covered. Just used two chilis in the Camusclim. Excellent.

Conserva de Pimenta (Brazilian Pickled Chiles) 5 5 2 2