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Hot Pepper Mix

Course Condiment
Keyword condiment, easy, gluten-free, plant-based, spicy, topping, vegan, vegetables, vegetarian
Prep Time 15 minutes
Cook Time 0 minutes
Brining and marinating time 2 days 12 hours
Total Time 2 days 12 hours 15 minutes

Ingredients

  • 1/2 pound jalapenos quartered and sliced, seeds removed if desired
  • 1/2 pound serrano peppers quartered and sliced, seeds removed if desired
  • 1 cup cauliflower cut into tiny florets
  • 2 carrots peeled and finely chopped
  • 1/3 cup salt
  • 1 cup canola oil or other neutral flavored oil
  • 1/2 cup extra virgin olive oil
  • 1/2 cup white vinegar
  • 3 cloves garlic minced
  • 1 1/2 teaspoons dried oregano

Instructions

  1. Combine jalapenos, serrano peppers, cauliflower, and carrots in a medium bowl or container. Sprinkle the salt over the vegetables, then add enough water to cover everything. Stir to disperse the salt. Cover and refrigerate for 12 hours.

  2. Drain and rinse the vegetables.

  3. In a medium non-reactive bowl (such as glass, stainless steel, or ceramic) combine the remaining ingredients. Add the vegetables and stir to combine. Cover the bowl and refrigerate for 2 days to allow the flavors to combine.

  4. Optional: transfer the hot pepper mixture to smaller jars, or keep it in the container it marinated in. The pepper mixture should last about 4 weeks in the refrigerator.

  5. Stir the peppers and allow the excess oil to drain back into the jar when serving. Add the hot pepper mixture to sandwiches, wraps, salads, pizza, eggs, pasta, or whatever else you'd like!

Recipe Notes

To make this recipe less spicy, remove some or all of the seeds from the jalapenos and serrano peppers. You can also substitute bell pepper for and equivalent amount of jalapenos or serrano peppers. 

You can add other ingredients such as sliced green olives or chopped celery.