Ingredients Jump to Instructions ↓

  1. Hot pepper from the garden/market/etc.

  2. Distilled White Vinegar

  3. Salt

  4. Smallest canning jars you can find

Instructions Jump to Ingredients ↑

  1. Destem, vein and seed peppers. Add to the food processor and process until fine. Pack jars to the top and put a ½ t or so on the top (prevents unwantd thingys growing). Pour boiling vinegar into the jars to within ⅛ inch or so. Place lids and caps on and place jars in boiling water for 10 minutes. These should keep for 2 years.


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