This is great but not really an original idea from me. When I initially made this I did a batch of Jalapeño and a batch of 7 Pot Douglah Chilli's. They are a bit niche but a mate of mine gave them to me. They are very similar to Caroliner Reapers, stinking hot however very fruity in flavour. They taste great but they are evil.. I imagine this recipe would work well with any type of chilli. I plan on doing a version of this with mango in the very near future with Jalapeño. Anyway, it is worth the effort.
Edit:
I have refined the recipe somewhat which is now reflected in the recipe below.
Mango happened and it is rad.
1 L brine (3 tbs salt, tbs sugar per L)
20 Caroliner Reapers
2 tubs cherry tomatoes (400-500gms) halved
5-10 cloves garlic
2 onions sliced
Pepper
3 tbs sugar
2 cup vinegar
Combine all ingredients except for the vinegar in a large jar and seal, filling with brine to the top of the jar. Let sit for two weeks on the benchtop. After two weeks, drain the brine veg from the brine (reserving the brine). Blend the fermented vegetable mess with 1/2 cup of brine and 2 cups of vinegar and additional sugar. Check for seasoning and add more brine, vinegar, salt or sugar as required for taste and consistency.
If doing with Jalapeño, they do not tend to break down as much as they are quite thick skinned, it may end up looking a bit more like salsa.
Use on tacos, eggs, avo on toast, everything really. Enjoy
