One good thing about Houston’s radiant weather is I could do my culinary sun salutations with ease.
Here is a traditional Bharath culinary sun salutation with Mexican pequin peppers. I bought a small pequin pepper plant last year from FBMG. It survived the snowy winter and now thriving with fresh growth and abundant fruit. A general rule of thumb with mirchis is the smaller the mirchi, the hotter it tends to be. It’s no exception for pequin peppers. The itty-bitty pequin peppers pack a punch both fresh and sun-dried as dahi mirchi. I started adding them to tadka that we season the daals and curries. Salty, sour and hot, dahi pequin peppers are a real treat.
This age-old Bharath technique of preserving the chillies in dahi is easy. The process needs some patience and lots of sunshine. Here is the photo pictorial.
Fully Mature Pequin Pepper on 5 Rupee Coin
Add a cup of pequin peppers to a cup of dahi (Indian Yogurt). Mix a tablespoon of salt. Keep uncovered for three days on the kitchen countertop. Stir once a day. Dahi acts like preserving agent here.
Drain the dahi and reserve the pequin peppers. Spread them on a cloth and sun dry under hot afternoon sun until they are completely dry. Takes about 2 to 3 days depending on the sunshine.
Salty, Sour and Spicy ~ Sun-dried Dahi Pequin Peppers
Sun-dried Dahi Pequin Peppers ~ Toasted in Tadka