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10 serrano chili peppers
1/4 cup distilled white vinegar
1 1/2 teaspoons kosher salt
wearing rubber gloves, slice chili peppers very thinly. place them in a jar & stir in vinegar and salt. cover loosly with a lid, or with cheesecloth and a rubber band.
refrigerate for five days, then close lid tightly. keep stored in refrigerator. peppers will last for several weeks.
yield 3/4 cup
*recipe from nytimes
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this is one of my favorite condiments
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