Monday, November 7, 2011

RECIPE - Preserved Biquinho Peppers (Conserva de Pimenta Biquinho)

This recipe, which comes from the website of a Brazilian nursery and online horticultural supply store called Agrotopical, is a typical Brazilian recipe for preserving whole chili peppers. The pepper in question in this recipe is the biquinho pepper, a pepper that has all the flavor of a chili with none of the bite (click here for more information on biquinho peppers). Any other small chili pepper, mild, medium, hot or scorching, and satisfactorially be substituted for biquinho.

In the recipe, the peppers are preserved in a mixture of white vinegar and cachaça. However, if you can't find cachaça in your local liquor store, you can substitute tequila or vodka. You can even use white rum, but if you do so, we'd suggest that you cut back on the amount of sugar called for, or the result will be overpoweringly sweet.
RECIPE - Preserved Biquinho Peppers (Conserva de Pimenta Biquinho)
Makes one pint (500 ml)

1 cup (250 ml) white vinegar
1 cup (250 ml) cachaça
1 Tbsp granulated white sugar
1 tsp salt
ripe biquinho peppers (or other variety)
Make the preserving liquid by combining the vinegar, cachaça , sugar and salt in a medium sauce pan, bringing the liquid to a boil and boiling for two minutes. Reserve, keeping simmering.

Prepare a large mixing bowl by filling it halfway with cold water, then adding 6-8 ice cubes. In another saucepan bring at least 4 cups (1 liter) of water to the boil. Put the peppers in the boiling water and let boil for 20 seconds only. Remove from the heat, drain immediately in a sieve or colander, then plunge the peppers into the ice water to stop the cooking process. Drain again. Reserve.

Using a properly sterilized Mason jar or other canning jar, pack the jar loosely with peppers. Bring the preserving liquid back to the boil, then fill the jar completely with the liquid. Tap the jar on a table or countertop a few times to make sure there are no air bubbles in the jar. Seal the jar and process in boiling water. (For directions on how to hot-water process, click here).

When processing is complete, let the jar cool completely on a wire rack. Let the jar stand in a cool, dark place for at least two weeks before consuming, and keep uneaten portions in the refrigerator once the jar is opened.


  1. Wow, good to know. I grow Brasilian peppers here in Atlanta, GA and always wondered how they prepare them in Goias.

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  3. As a cook I dont see why you still need to "Seal the jar and process in boiling water. (For directions on how to hot-water process, click here)". Since the vinegar, sugar and the cachaca or preserves, it will preserve for many years unopened without boiling it 2 x

    1. I do. The whole peppers are only quickly blanched. The process described is a "cold pack". The peppers are cold and the pickling solution is not hot enough to adequately penetrate. If you heat the peppers in the pickling solution using a "hot pack" method, it is probably safe. However I suspect that the resulting product would not be as attractive.

  4. What can you use these peppers for? They are tasty!