Prep 20 mins
Cook 0 mins
Excellent to sprinkle over enchiladas or salads. Takes 2 weeks to prepare. El Charro Cafe.
- 12 fresh green chili peppers, green, yellow, red
- 1 ounce dried red peppers or 1 ounce dried pequin red pepper
- 3 cups distilled white vinegar
- Wearing gloves, rinse and dry the green chile peppers (it doesn't matter if the chiles are a color other than green - they can be yellow or red forms of a variety) . Stem and chop the peppers into medium coarse pieces. Place the peppers in a clean, heatproof quart jar with a tight fitting lid.
- Heat the vinegar to simmering and pour over the peppers. Allow this to cool, then put the lid on and tighten fully. Allow this to stand for two weeks in a dark, cool place, shaking the jar occasionally.
- After two weeks, strain the mixture through a fine sieve. Bottle up in a clean, dry bottle and cap tightly. Add a whole red pepper to the bottle for extra flavor and for appearance, if desired.