recipe at a glance
time: under 30 minutes
serves/makes: 12 ozrecipe id: 74061cook method: stovetop
3/4 cup cider or white wine vinegar
10 long fresh green chile peppers, washed, trimmed*
Bring the vinegar to a boil in a saucepan.
Pack the peppers tightly into a hot jar. Cover with boiling vinegar. Cover at once with metal lid, and screw on band. Store at room temperature up to 2 weeks.
*Banana pepper, jalapeno, or other hot peppers may be used
17 calories, 0 grams fat, 4 grams carbohydrates, 1 grams protein per ounce
. This recipe is low in sodium. This recipe is low in fat.
ratings & reviews
Sep 9, 2013 Guest Foodie Used a combo of hatch and jalapenos. I think I'll experiment with other peppers and ratios to get it just the right "heat" level.