Hot Chilies For The Hot Chili of a Captain, Misbah ul-Haq

Oh ho ho ho!  Wasn't yesterday TERRIFIC?  Not only did Pakistan avoid a follow-on, they came up with a total of 434 runs over two days.  Now there is only 1 day left and both teams still need to complete an innings each.  Abdur Rehman eliminated 3 South African batsmen, and Mohammed Hafeez got himself a SA scalp, as well.  Good on ya!  Here's one French Canadian who'll be wearing her Pakistan cap all day long.  C'est merveilleux!

The Captain, undated photo.  What a hot tamale on the cricket pitch!

Now I must add that Misbah ul-Haq has been a delightful surprise.  I wasn't expecting much when he came on the scene; but he's been great.  He's a strategist, and he's leading by example.  Misbah ul-Haq has turned out to be a Hot Chili of a Captain, bringing the team to great heights with discipline, patience and hard work.  Way to go, Skipper! So here's a little something that I think the Captain might like:  Sophia's Hot Fried Chilies in Vinegar. 

Right.  Yesterday I gave you a lecture about chilies.  Today's dish is not for the faint of heart.  This is a little side dish that my mother-in-law invented along with her brother, my uncle-in-law Sajjad.  As I said yesterday, chilies generally are not used as the main focal ingredient in pakistani cooking; so today's recipe is an exception. This is only for people who have experience eating extremely hot chilies.


 When you cook this, make sure your kitchen is well ventilated, or else your eyes are going to hurt.  Make sure when you're eating this that you have a glass of milk handy, just in case you get "chilied" ( from the mexican expression enchilarse :  to hurt oneself eating hot chilies).

Sophia's Hot Fried Chilies in Vinegar

Ingredients
20 or 30 long, green chilies ( not the really skinny ones, those are TOO hot)
several tablespoons of vinegar
salt
oil for cooking

Cut some tiny slits in the chilies so that they don't burst while frying.
Heat up a few tablespoons of oil in a pan, and add the chilies.
Fry for a few minutes
Add vinegar at the end, fry for a minute or less
Add salt, and serve as a side to Aloo Gosht, Vegetable Salan, Qorma, or Qeema or any other main salan.

Again, I'm going to say don't even try this if you're not used to chilies!  You'll need to build up your heat resistence slowly over time.  Anyhoo, I'm off to work in the yard again.  I'll post pics when the garden is looking decent.

Have a good one, and let's give Pakistan a great cheer because they've come so far in this test match.  Today's the last day, and anything can happen!  Go Pakistan!

Happy cricket, and happy eating!