A lovely light pepper, Serrano looks like a Jalapeno but has a bit more of a bite. Typically eaten raw, Serrano’s can also be lightly fried or turned into a pickle if you find that jalapenos are too tame for you.
Approx 25 seeds
1 bottle of dry sherry
4 small sterilized bottles with good lids
8 cloves of garlic
8 fresh chillies, serano if not wanting it too hot, habanero if you are a heat freak, or a mixture.
Peel the garlic, poke a hole in the chillies with a sharp pointed knife. Put into your sterilized bottles, fill up with sherry and keep for at least a month before using. A teaspoon or so is delightful in soups and stirfries.
Recipe compliments of Lesley Swart
- Product Code: LS398
- Availability: Out Of Stock
- Ex Tax: R26.00