09/26/2026
What do you do when you have picked too many jalapenos from The Ponds at Shiloh garden, you make Fire C***r with a friend (thanks Kim Harrison). See recipe below.
🌶️ Homemade Fire C***r
Makes about 1½–2 quarts
* 3 fresh jalapeño peppers, sliced
* 2 lemons, sliced
* 1 orange, sliced
* 1 medium red onion, chopped
* 10–12 cloves garlic, crushed
* ½ cup fresh ginger, sliced or grated
* ½ cup fresh horseradish, grated or chopped
* ¼ cup fresh turmeric, grated or 1–2 Tbsp turmeric powder
* 2–3 cinnamon sticks
* 1 tsp whole black peppercorns
* 3–4 sprigs fresh rosemary
* 3–4 sprigs fresh thyme
* Raw, unfiltered apple c***r vinegar, enough to completely cover everything
* ½ cup raw honey, added after straining, or to taste
Directions
1. Wash and prepare everything. Slice the jalapeños, lemons and orange. Chop the onion and garlic and slice/grate the ginger and horseradish.
2. Put everything except the vinegar and honey into a clean 1½–2 quart glass jar.
3. Pour in apple c***r vinegar until all the ingredients are completely submerged.
4. If using a metal lid, place parchment paper between the lid and jar because vinegar can react with metal.
5. Seal and store in a cool, dark place for 3–4 weeks, shaking the jar daily or several times a week. Some traditional recipes go 4–6 weeks.
6. Strain through cheesecloth or a fine-mesh strainer, squeezing the solids well.
7. Stir ½ cup honey into the strained c***r. Add more honey if you’d like it sweeter.
8. Bottle and refrigerate.
For a stronger “fire” c***r: leave the seeds in all 3 jalapeños and use fresh horseradish.
For a milder version: remove the jalapeño seeds and reduce the horseradish.
The strained vegetables don’t necessarily have to be thrown away—you can chop them finely and use a little in soups, sauces, marinades or cooked vegetables.
***r
