© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: New Orleans Times Picayune
3 cups distilled white vinegar
2 pounds cayenne or jalapeño chiles, seeded and chopped
2 teaspoons salt
Simmer vinegar, salt and peppers at least 5 minutes. Process in processor. Store in a glass bottle. Put in a dark cabinet and let age at least 3 months. Strain when ready to use.