Ingredients
- 3/4 cup red chili pepper, stems removed. (i use serranos)
- 3/4 cup garlic clove
- white vinegar
Recipe
- 1 fill a mason jar with the garlic and chili peppers. add enough vinegar to fill to the top of the peppers/garlic mix.
- 2 close lid and store in a cool, dark place for 24 hours.
- 3 pour jar contents into a food processor and puree.
- 4 return contents to jar and keep in the refrigerator.
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