| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Appetizer |
12 |
Servings |
INGREDIENTS
| 12 |
|
Eggs |
| 3 |
|
Parts vinegar to |
| 1 |
|
Part water |
| 1/4 |
c |
Salt |
| 1/4 |
c |
Cayenne pepper for hot |
| 1 |
|
Head garlic |
| 1 |
|
Bottle Texas Pete peppers (makes eggs yellow) |
| 1/4 |
c |
Worcestershire sauce (make eggs brown) |
|
|
Dillweed to taste |
INSTRUCTIONS
Hard boil eggs and peel. Mix all desired ingredients in one gallon
container. Let eggs set for at least 2 days, the longer they set the
stronger the flavor. When the eggs get to the desired flavor, remove from
mixture and place in a covered jar and cover with water.
Syd.Bigger@salata.com (Syd Bigger)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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