Prep 15 mins
Cook 15 mins
This is a great condiment recipe that I got originally from Brother Juniper's Cookbook (or something like that). It makes a great condiment, a marinade, an addition to other dishes when you want a little zip. Use different types of peppers, or combinations of peppers to change the intensity. It will keep forever in the refrigerator in a closed container, but don't keep in in a metal bowl. I also like a lot of garlic, so I tend to use about 2X as much garlic as the recipe calls for
- 2 lbs red jalapeno chiles
- 1 lb anaheim chili
- 10 garlic cloves
- 3 tablespoons salt
- 4 1⁄2 cups red wine vinegar
- Stem the peppers. If working with larger peppers and using a blender, you may want to cut them into slightly smaller pieces as well.
- Peel the garlic.
- Process all ingredients in a food processor or blender in batches until smooth.
Mmmmm. Spicy and delish. Lots of nice flavor and a slow heat. Made for PAC Fall 2009.