The spicy chile peppers we find here in the western highlands of Guatemala are some of the spiciest in the world. They are named "Chile de Caballo" (Ik Kiej in the indigenous language Kacquikel) meaning Horse Pepper. Maybe because when you eat one its like getting kicked in the face by a horse. Yes, they are that hot!
This type of chile pepper makes for a great spicy side dish. All you have to do is pickle them and store them in a jar for a little added kick to any meal.
Simple Recipe:
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Water
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Apple Cider Vinegar
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Garlic
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Salt
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Sugar
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Chile Peppers (jalapeños)
Boil all of the accompaniments. Then remove from heat and add sliced peppers. Let sit for 10-15 minutes. Jar and refrigerate.
Suggested additions:
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Bay Leaves
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Onions
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Carrots
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Cauliflower
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