Ingredients Jump to Instructions ↓

  1. 1 pound jalapeno chile

  2. 2 cups distilled white vinegar

  3. 1 teaspoon kosher salt

  4. 2 8 oz canning jar with lid

Instructions Jump to Ingredients ↑

  1. Preparation : remove stems and seeds from chiles place into a food processor and process to a fine puree divide chiles evenly between sterile jars heat vinegar to a boil in a saucepan, over a moderate flame pour over chiles, leaving a 1/2-inch headspace wipe rims of jars, secure lids process in a water bath for 10 minutes remove and allow to cool completely allow to steep for 2-3 weeks before using store in a cool, dark, and dry place use as desired


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