Sanaam Chili Peppers

Sanaam Chili Peppers

Traditional for Indian cooking. Thin, flat 3-5"" deep red pods. Not too hot to handle, sanaams can be chopped and added to curry or other dishes. From India. To make chili vinegar: chop (or cut with scissors) 1 oz. peppers. Place in a 1 cup glass jar, fill with your favorite vinegar, add a pinch of salt, then tightly cap. Let stand one week, strain and refrigerate in a bottle that has a splash top (old soy sauce bottles work well). Thin with more vinegar if desired. Use in place of hot sauce.

40,000 heat units

{{productVariant.Weight}} {{productVariant.Size}}
Out Of Stock
Please choose 50 or less

Please choose 50 or less

Related Recipes...

None right now. Check back soon!

You may also like these...



{{relatedProduct.DisplayPrice}} #{{relatedProduct.Sku}}