Ingredients Jump to Instructions ↓

  1. 20 tabasco or serrano chiles, stemmed and cut crosswise into 1/8-inch slices

  2. 3 cloves garlic, sliced

  3. 1/2 cup thinly sliced onions

  4. 3/4 teaspoons salt

  5. 1 teaspoon vegetable oil

  6. 2 cups water

  7. 1 cup distilled white vinegar

Instructions Jump to Ingredients ↑

  1. Combine the peppers, garlic, onions, salt and oil in a nonreactive saucepan over high heat. Saute for 3 minutes. Add the water and continue to cook, stirring often, for about 20 minutes. Remove from heat and allow to steep until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, pour the vinegar through the feed tube in a steady stream. Pour into a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least two weeks before using. Can be stored in the refrigerator up to 6 months.

  2. Yield : 2 cups


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