Category: Condiments

Jalapenos in oil

I have been addicted to jalapenos preserved in oil ever since I had it at my friend Pady and Jay’s beautiful home in Cairo. It’s such a joy when the hubby’s get into action and come out with some really amazing, yet so simple discoveries that we relish all through. Pady and Jay, both are amazing chefs with a passion for cooking and everything that’s beautiful around them.

This condiment has been a must have in my pantry, since then. I always have one bottle aged and another one in the process of aging. One can use this in a plethora of ways, over Bruschetta, in sauces, as a garnish, in dips, while cooking, over eggs to name a few. On a plain toasted bread, oh my It’s heavenly! The oil infused with delicate hint of spice from jalapeno and garlic and a tartness from the lime adding to the party, it just seems like a perfect amalgamation.

Jalapenos

A simple preserve, gets done in no time if you have all the ingredients at hand. All you need is some fresh, plump, juicy jalapenos and rest all are from the pantry. I had a good harvest of Jalapenos in my garden and decided to make a jar of this beauty. All I did was, few months ago while deseeding the jalapenos, I scattered some in a pot and within weeks I had a couple of them germinating and now I have a constant supply of Jalapenos at home. You could try that too 🙂 So lets get started with making your own bottle of this versatile preserve that you ll love to use, over and over again.

Ingredients:

  • 6-8 fresh red jalapenos
  • Garlic, peeled and sliced, half a cup
  • juice of half lemon
  • Salt to taste
  • Extra virgin Olive oil, 1 cup
  • Clean, dry and sterilized bottle to mix them all up and store

Method:

  • Wash and pat dry the jalapenos, deseed them by slitting into half, lengthwise and chop them to bite size (approximately a cup of chopped jalapenos)
  • Slice peeled garlic and keep aside (approximately half a cup).
  • Take a jar and start to put all the ingredients one after the other. (jalapenos, garlic, lime juice, and salt).
  • Pour the oil over the ingredients in the bottle, give it a nice mix.
  • Close the bottle with a tight lid.
  • Store in the refrigerator for 7-10 days, for the flavours to get infused. and then, the preserve is ready to use.
  • You can store it in your pantry at room temperature for 2-3 months or even more (depending on the humidity and weather at your location). If it doesn’t get over in a month or two, it may get a bit soft but it’s still good to use and relish.
  • Ensure that there’s always a layer of oil on top to preserve.
  • Enjoy the Jalapeno preserved in oil as you desire.
A jar of Jalapenos in oil, ready to be relished

Tebelkarouia – A Tunisian spice mix

I love buying spice blends from various speciality stores. I find myself lost amidst those intoxicating scents of spices on the shelves. But most often the store brought spice blends do not stay fragrant for a long time unlike the home made ones. So I always look for ways to make them at home.

Tebelkarouia was introduced to me by my Tunisian German friend Ines and I instantly fell in love with it. Tebelkarouia, popularly known as Tabil is a Tunisian spice mix, a potent, versatile blend made of coriander and caraway seeds, chilli flakes and garlic powder. It’s a real easy one to blend and store, and a real game changer too. Once you start using this, you will get hooked on to Tabil. You can throw it on grilled meats, marinades, roast vegetables, stews and many more.

With this blend in your pantry, you can do wonders with your cooking.

So let the magic begin.

This recipe makes 1/3rd cup of Tabil spice mix, in less than 10 mins.

Ingredients:

  • â…“ cup coriander seeds
  • 1 tablespoon caraway seeds
  • 1 tablespoon red chilly flakes
  • 1 tablespoon garlic powder

Method:

  • Toast the coriander seeds, caraway seeds and red chilly flakes on a dry skillet until fragrant. (around 2 minutes, on low heat)
  • Set aside to cool slightly in a container.
  • While the spices are still warm, add the garlic powder and mix well.
  • Let the mixture cool to room temperature and then grind to a fine powder.
  • And, there you have, The fragrant Tabil spice mix!
  • Store Tabil in a dry airtight container, in a cool dark place. It stays fresh for a really long time.
  • Use it as a rub on meat, fish or vegetables, or in sauteed seafood or kebabs. It tastes good on salads too!
Tebelkarouia, also known as Tabil