Yield: 3 cups
| Measure | Ingredient |
|---|---|
| 6 eaches | Fresh jalapenos, or to taste |
| 1 cup | ;water |
| 2 cups | Cider or white vinegar |
| 2 tablespoons | Olive oil |
| 3 cloves | Garlic; peeled and crushed |
| ½ teaspoon | Fresh or dried oregano |
| 1 slice | Onion |
| 1 teaspoon | Black peppercorns; crushed |
Cut the jalapenos in several places with a knife. Place all the ingredients in a nonreactive saucepan and bring to a boil. Reduce the heat to medium and simmer for 5 minutes. Cool and place in a sterilized glass jar or bottle with a tight lid or cork. Store in the refrigerator.
Use on vegetables, cooked greens, in salad dressings, or substitute for vinegar or lime juice in sauce recipes.
_Red Hot Peppers_ Jean Andrews, 1993 MacMillan Publishing, Inc.
ISBN 0-02-502251-2 Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 11-15-95