Ingredients:
Jalapenos – 3 cups, sliced nacho style
Salt – 1.5 tbsp
Turmeric – 1.5 tsp
Asofotida – 3 pinches
Lemon Juice – 6 tbsp
White Distilled Vinegar – 1.5 tbsp
Vegetable Oil – 3 tsp


Method:
1. Wash the Jalapenos and slice them nacho-style.
2. Put the Jalapenos in a clean, dry jar.
3. Add the Salt, Turmeric and Asofotida and mix well.
4. Keep aside for 4-6 hours and let the spices seep into the
jalapenos.
5. Next add the Lemon Juice, Vinegar and Oil.
6. Cap the jar and give it a really good mix.
7. Keep aside for a day but don’t forget to keep mixing the
pickle every once in a while.
8. After a day, it is ready to eat. Store in the refrigerator after
that.


Tips:
1. You can use Jalapeno peppers if you don’t want it to be spicy but
go for the Serrano peppers if you do.

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