Yield: 1 servings
|\N \N||Garlic cloves|
|\N \N||Dried red peppers|
Here's one of my favorites. It was given to me by a friend who passed away a few years ago. After heating up the kitchen for two days making traditional canned salsa, it's a nice change. .....an easy cold recipe to use up all those sweet banana peppers: Clean peppers, cut into sections. Stuff jars with peppers. Fill with ½ vinegar and ½ water. Add 2 cloves garlic whole 4 dried red peppers 1 Tbsp. salt 1 Tbsp. sugar
Set on counter at room temp for 2 days, upside down. Put in refrigerator for 3 days. Eat!
Posted to CHILE-HEADS DIGEST by Michelle DeWitt <mikey@...> on Aug 15, 1999, converted by MM_Buster v2.0l.