Chilero Hot Sauce
 Total Time |
|---|
| 20 minutes |
Ingredients
 Serves |
|---|
| 3 |
0.25 carrots
0.5 small sweet onions
0.25 cucumbers
0.125 head cauliflower
0.5 read or green bell peppers- 0.75 jalapeno peppers
- 0.5 spicy chili peppers (like habanero)
- 0.5 tsp salt
3 oz white vinegar
| Serves |
|---|
| 24 |
- 2 carrots
- 4 small sweet onions
- 2 cucumbers
- 1 head cauliflower
- 4 read or green bell peppers
- 6 jalapeno peppers
- 4 spicy chili peppers (like habanero)
- 1 Tbsp salt
- 24 oz white vinegar
Cookware
- 1 wide-mouth glass pickling bottles(s) or jar(s)
Instructions
Step 1
Quickly parboil carrots and sweet onions by boiling water and dropping them in for 1 to 2 minutes, until their color turns bright. Drain and pat dry.
Step 2
Sprinkle cucumbers, cauliflower, read or green bell peppers, jalapeno peppers, and spicy chili peppers (like habanero) with salt.
Step 3
Fill clean wide-mouth glass pickling bottles(s) or jar(s) with vegetables, then pour white vinegar into bottles, pushing down vegetables until vinegar covers them entirely.
Step 4
Allow the chilero to sit at room temperature (not in the sun) for at least a day before using. Two or three days is better.
Step 5
Store for 2 to 3 months in the refrigerator.
Source
- The Blue Zones Kitchen