Preserved Chili (pima confit)

Pick fresh small green chilies from the plant.

Wash the chilies in a colander under running water and drain.

Slice the ginger and place it in a glass bottle or jar.

Add a layer of coarse salt to the bottle.

Slice the garlic cloves and add them to the bottle.

Add the washed and drained chilies to the bottle.

Shake the bottle to settle the ingredients.

Pour vinegar over the chilies to cover.

Pour in cooled boiled water.

Add more chilies, salt, vinegar and water as needed, shaking the bottle between additions to fill it completely.

Finish with a final layer of coarse salt on top.

Cap the bottle tightly and shake vigorously.

Let the mixture macerate for one to two weeks before serving.