by lastnightsdinner
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1
pint Serrano or other small green chiles
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1 cup
white vinegar
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1/2 cup
water
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1 tablespoon
kosher or pickling salt
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1 teaspoon
coriander seeds
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1 teaspoon
cumin seeds
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1 teaspoon
dried Mexican oregano
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1
bay leaf
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1/4 cup
sliced red onion
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Place all ingredients into a small, nonreactive saucepan.
Ask the hotline about this step!Bring to a boil, simmer for 10 minutes, then turn off the heat and allow the chiles to cool in the brine.
Ask the hotline about this step!Remove chiles to a clean, sterilized jar, top with the brine, seal and store in the refrigerator.
Ask the hotline about this step!Thanks, Gale - I'm so glad this worked out for you!
Chef Michael Kiss is the Cooking Coach at Whole Foods Market in Rockville, Md.
Thank you for this - I had to harvest the remaining green chilis since we are expecting a frost, and I always hate to lose them. It's perfect and I thank you.
Terrific web site -