|
5 Jalepeno peppers 1 Habanero pepper 1 peeled clove garlic one half of a medium onion 1 tbsp salt 1 quart white vinegar (not all will be used) Boil a quart Mason jar, band, and lid for 10 minutes. Steam blanch peppers, garlic, and onion for 5 minutes. Place peppers, garlic, salt, and onion half in jar. Bring vinegar to a boil in a large covered saucepan. Pour vinegar into jar, place lid and band on jar, and allow to age at least one week before using. This recipe was added: 16 December 2003 |