My fellow Pacific Northwest folks are probably familiar with Mama Lil's, a beloved brand of pickled peppers based out of Portland, Oregon. Well I'm on a mission this year to produce my own copycat batch.
Unsurprisingly, Mama Lil's doesn't reveal their recipe. They disclose only that they use Hungarian "Goathorn" peppers, which, according to some quick internet research, appears to be a mature form of the common Hungarian wax pepper. So I've been growing a Hungarian wax pepper plant in the backyard green house and a couple of the chilis are starting to mature. Check out that beautiful red:
Still got a ways to go before all the chilis mature but I think it's time to start finalizing the recipe. Any one have any ideas? I've found a couple of purported Mama Lil's copycat recipes online, but they are pretty different. One uses maple syrup and fennel to provide that special something, the other goes with brown sugar and herbs. I'm not sure if I'll get enough yield to try a batch of each, though I could always scale down.
Unless one of you culinary geniuses has already cracked the code?
Thanks KKF hivemind
Unsurprisingly, Mama Lil's doesn't reveal their recipe. They disclose only that they use Hungarian "Goathorn" peppers, which, according to some quick internet research, appears to be a mature form of the common Hungarian wax pepper. So I've been growing a Hungarian wax pepper plant in the backyard green house and a couple of the chilis are starting to mature. Check out that beautiful red:
Still got a ways to go before all the chilis mature but I think it's time to start finalizing the recipe. Any one have any ideas? I've found a couple of purported Mama Lil's copycat recipes online, but they are pretty different. One uses maple syrup and fennel to provide that special something, the other goes with brown sugar and herbs. I'm not sure if I'll get enough yield to try a batch of each, though I could always scale down.
Unless one of you culinary geniuses has already cracked the code?
Thanks KKF hivemind
