Bobby Flay Pickled Fresno Chiles Recipe
If you like a little heat with a tangy kick, these pickled Fresno chiles are the way to go!The balance of vinegar, salt, and spice makes them the kind of topping you start putting on everything.I always let them sit for at least a full day before using them so the flavors fully develop.A few whole peppercorns and a smashed garlic clove add a subtle depth that makes the brine even better.For a crisper bite, don’t pour boiling liquid directly over the chiles—let it cool slightly before adding it to the jar.
Servings: 10
Ingredients
- 1 cup Water
- 1/2 cup Rice Wine Vinegar
- 1 tbsp Kosher Salt
- 2 tsp Sugar
- 10 Fresno Chiles seeds removed, sliced
- 1 Bay Leaf optional
- 1 clove Garlic optional
Instructions
- Slice the Fresno chiles into thin rings after removing the seeds.
- Set them aside while preparing the brine.
- Combine water, rice wine vinegar, sugar, and kosher salt in a small saucepan.
- If desired, add a bay leaf and garlic.
- Bring the mixture to a simmer, stirring until the sugar and salt dissolve completely.
- Ensure the heat is medium-high.
- Carefully pour the hot brine into a heatproof jar, then add the sliced chiles.
- Make sure the chiles are fully submerged.
- Allow the mixture to cool completely before sealing the jar.
- Store in the refrigerator to enhance the flavors.