Just my luck recently...

Slice a bowl of fresh Serranos
Cover with water and tablespoon salt for 24hrs
Drain
Store in sealed container covered with olive oil
Enjoy

gortnipper said:

Slice a bowl of fresh Serranos
Cover with water and tablespoon salt for 24hrs
Drain
Store in sealed container covered with olive oil
Enjoy

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I'll use my best salt , Himalayan Pink.
Greek Virgin press olive oil.
Cold Cava , Spain.
Serranos from Kensington market , dried to reconstitute , or canned. No fresh, Mexico.
My wife says for sauces , never pickled , she's Mexican.

Not for sauces. Just on stuff that you want heat. Eggs, salads, Asain, tacos, pulled pork, pizza... After a few months you can just drizzle the oil too. Mmm...

Find someone who grows hothouse chilies. Even the small Thai ones.

gortnipper said:

Find someone who grows hothouse chilies. Even the small Thai ones.

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Can't do Thai hot any more. Causes panic without the flavors. 8 - 2 month trips there under my belt. No Nortons there , Tuk tuk trikes and 125 c.c. Asian bikes which are easily rented cheap. The few Harleys that do exist were brought in by bags and boxes as "Parts"and reassembled and registered. This to protect the local dealers of small bikes .