Instructions: Sprinkle the chile strips with the salt; toss and let them sit for 10 minutes. Toast the mustard and cumin seeds on a hot skillet, stirring constantly, for a couple of minutes until the seeds begin to crackle and "pop". Heat the oil to 350 degrees Fahrenheit, remove from the heat, stir in the ginger, and let it simmer for 2 minutes. Remove and discard. Stir in the chiles, seeds, and lemon juice and pack in a sterilized jar. For 5 days, set the jar in the sun in the morning on days when it is at least 70 degrees Fahrenheit and bring it in at night. Shake the jar a couple of times each day.

YIELD: 1 Pint

Serving suggestions: Serve these chiles on sandwiches, hamburgers, or as a side relish for grilled or roasted meats.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.