1 pound fresh red Tabasco (or serranos)
    peppers, chopped coarsely
2 cups vinegar
2 teaspoons coarse salt

Combine peppers with vinegar and salt. Simmer for 5 minutes.

Remove from heat, and purée in a blender. Let sit refrigerated for a couple of weeks, then strain into sterilized bottles.

Comments Page 0 of 0

There are currently 0 comments to display.

<>

 

+ Add New Comment

Your Name:


Image verification:



Message: