Ingredients
The following ingredients have 4 Servings
- Fresh tabasco peppers (or cayenne serrano or Thai peppers)
- 1 ½ cups distilled white vinegar
- ¼ teaspoon salt
Instruction
- Wash the tabasco peppers and spread them out on a tea towel to dry. Wash and dry your cruet jar or any glass jar with a stopper.
- Drop the red peppers in the clean jar and use the wooden chopstick to pack them to the bottom. Continue to pack and fill to the top.
- Measure the vinegar into a small saucepan and heat just to boiling, add salt, stir and remove from heat.
- Pour the vinegar salt mixture into the jar over the peppers.
- Close the jar with the stopper and let stand at room temperature for at least 3 weeks then it can be refrigerated. Or leave at room temperature for up to 6 months.
