Sanaam Chili Peppers

Traditional for Indian cooking. Thin, flat 3-5″” deep red pods. Not too hot to handle, sanaams can be chopped and added to curry or other dishes. From India. To make chili vinegar: chop (or cut with scissors) 1 oz. peppers. Place in a 1 cup glass jar, fill with your favorite vinegar, add a pinch of salt, then tightly cap. Let stand one week, strain and refrigerate in a bottle that has a splash top (old soy sauce bottles work well). Thin with more vinegar if desired. Use in place of hot sauce.

40,000 heat units