Yield: 2 quarts
|2||Scotch Bonnet Peppers, Green|
|2||Scotch Bonnet Peppers, Yellow|
|12 mediums||Chili Peppers, assorted|
|2 larges||Vidalia Onions (or other sweet onions)|
|12 mediums||Ripe Tomatoes|
|2 tablespoons||Cilantro, dried|
|1 gallon||White Vinegar|
|6 tablespoons||Lime juice (2 small limes)|
|6 tablespoons||Lemon juice (1-2 lemons)|
|4 tablespoons||Hot Pepper Vinegar*|
|1 tablespoon||Oregano, dried|
|4 tablespoons||Minced Garlic, dried|
|1 tablespoon||Garlic Salt|
|2 teaspoons||Black Pepper|
|5||Bottles Dat'l Hot Vinegar|
HOT PEPPER VINEGAR
Stem, seed, and dice peppers. Dice onions and tomatoes. Mix in all other ingredients and chill (overnight is best) until the flavors blend.
Serve with tortilla chips. Not for the heat intolerant! WARNING: You may want to use gloves to handle the peppers, ESPECIALLY the scotch bonnets.
Hot Pepper Vinegar:
Dat'l Do-It Hot Pepper Vinegar is a great product by itself. However, it comes in very small bottles. Since we were continually "topping it off," we decided to mix it in quantity. The quantities specified here are actually more diluted than the original product, so you may choose to use the original formula directly.
[All measurements are approximations] Submitted By JIM MOREY On 11-04-94