Chilero Hot Sauce
- 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
- 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
- 1 wide-mouth glass pickling bottles(s) or jar(s)
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.
Sprinkle cucumbers, cauliflower, read or green bell peppers, jalapeno peppers, and spicy chili peppers (like habanero) with salt.
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.
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.
Store for 2 to 3 months in the refrigerator.
- The Blue Zones Kitchen