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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Found this on the Chile Pepper Magazine web site. If we get jalapenos like last summer I'm going to put this to use! Ingredients:
1 lb jalapeno, stemmed, seeded and chopped |
2 cups distilled white vinegar |
2 teaspoons kosher salt |
1 teaspoon white sugar |
Directions:
1. In a large non-aluminum pot over medium-high heat, combine all ingredients.
2. Carefully bring to a boil, and boil for about 5 minutes. Let cool, then puree mixture in a blender. Return mixture to the pot, and cook over medium heat for another 5 to 7 minutes, until the mash is bubbling. Again, be careful of the vapors. Let the mixture cool, then pour into freshly sterilized hot canning jars, and top with sterilized lids.
3. Process in covered hot water bath for 10 minutes.
4. Place in a cool, dark place to mature for 2 to 3 months.
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