| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces | 8 | Servings | ||
INGREDIENTS
| 6 | Chili Peppers | |
| 1 | ts | Coarse salt |
| 1 | c | Olive oil |
| 1/3 | c | Cider Vinegar |
INSTRUCTIONS
The recipe calls for 2 - 6 chili peppers depending on the heat of the pepper and your taste. Stem the peppers and coarsely chop (include the seeds). Place peppers, salt, olive oil and vinegar in a 1 pint jar with tight fitting lid. Cover, shake well and refrigerate. From The Gazette, 91/02/13. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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