* (I use 1/2 red) Cayenne type works well, but I have done this w/Habanaros and Thai Dragons as well.

Cut the chiles in half lengthwise. Remove seeds for appearance Place in a glass bowl and add the lime or lemon juice, salt and tumeric. Mix and store tightly closed at room temperature for a week. (Alert-Botulism police coming.) At the end of the week they are ready to be served. Yes, they are hot and quite tasty with Indian food or just as a snack. With this combination I really don't feel there is a chance of botulism or much else surviving the salt and lemon/lime.