Ingredients
- 10 large jalapenos
- 3/4 cup distilled vinegar
- 3/4 cup water
- 3 tablespoons kosher salt
- 1 garlic clove
- 1/2 teaspoon oregano
Recipe
- 1 combine all, except jalapeons in a saucepan over high heat.
- 2 bring all to a boil, stir in jalapeños & remove from heat. let mixture cool for 10 minutes.
- 3 pack peppers into jars using tongs, cover with liquid mixture, seal and refrigerate until desired use.
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