Pickled Serrano Peppers
Ingredients
- 10 serrano peppers (you can use any pepper you want)
- 1 cup white vinegar
- 1 teaspoon salt
- 2 tablespoons sugar
- pinch of red pepper flake
1. Heat vinegar, salt, sugar, and pepper flakes until salt and sugar dissolve
2. Wash serranos, slice open, and deseed the peppers. (you can cut into rounds or slices)
3. Place serranos into jar and add vinegar solution.
4. Place in refrigerator and let sit until cool.
5. You can start eating them as soon as the next day. (I prefer eating sooner since they retain crunch)
Habanero Salsa
- 1 oz Arbol Chiles
- 1 lb tomatoes
- 4 oz serranos
- 2 oz habaneros
- 1 white onion
- 1/8 cup olive oil
- salt to taste
Reconstitute arbols in water.
Blend all ingredients together.
Salt to taste.