To make pickling solution, dilute a good grade vinegar with an equal amount of water. Bring to a boil and cool. Prepare enough of the pickling solution to completely cover chilies when packed in jars. There should be more than 1/2 inch headspace between level of liquid and open neck of jar. Wash peppers and wipe (pat) dry with soft cloth.

Cover the bottom of a large skillet with salad oil. Add 1 large onion (chopped), 1 clove garlic (minced), 1 teaspoon cumin seed and 1 teaspoon coriander. Heat chilies in spiced oil in skillet until skins begin to blister.

Pack while hot in jars. Add 1 teaspoon salt for each pint of peppers. Cover with vinegar solution and add 1 teaspoon of the oil and spice mixture. Adjust seals. The original recipe does not call for any further processing. Current guidelines from the USDA recommend processing in a boiling water bath for 10 minutes.

Let stand for 1 month before using. If unable to find coriander, you may substitute oregano. (This seems to work out better if you fry the peppers on medium heat instead of high.)