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LOCATION: Recipes >> Preserving >> Hot Peppers 08

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Stuffed Hot Green Peppers With Lime

25 hot green long peppers, (chillies) (25 to 30)
10 lemons
1/4 cup mustard seeds
1/4 cup salt
1/4 cup dried mango powder, (amchur)
1/2 tablespoon turmeric
1/2 teaspoon asafoetida

Wash peppers and wipe out all traces of moisture. Make a slit in
each lengthwise. Mix all dry masalas and stuff chillies well.
Place in a clean dry jar. Cut 5 lemons into quarters. Add to the
jar. Extract juice of remaining lemons pour over the pickled
chillies. Shake well. Keep aside in an insect-free area. Shake
every day. The pepper will marinate enough in about 8-10 days.
Store in airtight jar in fridge, thereafter. Makes a spicy tasty
accompaniment with bland rices and vegetable.

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