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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.
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.