nicholaswilde_recipes/docs/sauces-and-dressings/chilero-hot-sauce.md

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🌶️ Chilero Hot Sauce

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⏲️ Total Time
20 minutes

🧂 Ingredients

:fork_and_knife_with_plate: Serves
3

• 🥕 0.25 carrots
• 🧅 0.5 small sweet onions
• 🥒 0.25 cucumbers
• 🥦 0.125 head cauliflower
• 🫑 0.5 read or green bell peppers
• 🌶️ 0.75 jalapeno peppers
• 🌶️ 0.5 spicy chili peppers (like habanero)
• 🧂 0.5 tsp salt
• 🍾 3 oz white vinegar

:fork_and_knife_with_plate: Serves
24

• 🥕 2 carrots
• 🧅 4 small sweet onions
• 🥒 2 cucumbers
• 🥦 1 head cauliflower
• 🫑 4 read or green bell peppers
• 🌶️ 6 jalapeno peppers
• 🌶️ 4 spicy chili peppers (like habanero)
• 🧂 1 Tbsp salt
• 🍾 24 oz white vinegar

:cooking: Cookware

• 1 wide-mouth glass pickling bottles(s) or jar(s)

📝 Instructions

Step 1

Quickly parboil carrots and sweet onions by boiling water and dropping them in for 1 to 2 minutes, until their color turns bright. Drain and pat dry.

Step 2

Sprinkle cucumbers, cauliflower, read or green bell peppers, jalapeno peppers, and spicy chili peppers (like habanero) with salt.

Step 3

Fill clean wide-mouth glass pickling bottles(s) or jar(s) with vegetables, then pour white vinegar into bottles, pushing down vegetables until vinegar covers them entirely.

Step 4

Allow the chilero to sit at room temperature (not in the sun) for at least a day before using. Two or three days is better.

Step 5

Store for 2 to 3 months in the refrigerator.

🔗 Source

• The Blue Zones Kitchen