TANGY SALTED GREEN CHILIES

By BobD

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Ingredients

YIELD 3/4 CUP
10 serrano chili peppers (3 ounces)
1/4 cup distilled white vinegar
1 1/2 teaspoons kosher salt.

Details

Servings 1

Preparation

Step 1

Wearing rubber or latex gloves, slice chili peppers very thinly.

Place them in a jar and stir in vinegar and salt.

Cover loosely with a lid, or with cheesecloth and a rubber band.

Refrigerate for five days, then close lid tightly. Keep stored in refrigerator; peppers will last for several weeks or months.