Preserved Chili (pima confit)
Preserved chili is a favorite of Mauritians. The perfect accompaniment for a sardine salad. Very common in street food stalls in Mauritius.
Recipe Ingredients
- 200 g small chili peppers
- 6 teaspoons coarse salt
- 5 cloves garlic
- 1 piece ginger
- Vinegar, to taste
- Cooled boiled water, to taste
Instructions
- 1
Pick fresh small green chilies from the plant.
- 2
Wash the chilies in a colander under running water and drain.
- 3
Slice the ginger and place it in a glass bottle or jar.
- 4
Add a layer of coarse salt to the bottle.
- 5
Slice the garlic cloves and add them to the bottle.
- 6
Add the washed and drained chilies to the bottle.
- 7
Shake the bottle to settle the ingredients.
- 8
Pour vinegar over the chilies to cover.
- 9
Pour in cooled boiled water.
- 10
Add more chilies, salt, vinegar and water as needed, shaking the bottle between additions to fill it completely.
- 11
Finish with a final layer of coarse salt on top.
- 12
Cap the bottle tightly and shake vigorously.
- 13
Let the mixture macerate for one to two weeks before serving.
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Credits: Source: Jeanmi974