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Add a photoServings: 1
Ingredients
- 20 x fresh jalapeno chiles
- 1 lrg clove garlic peeled
- 1 x bay leaf
- 2 sprg fresh basil or possibly oregano - (to 3 sprigs) opal basil
- Â Â is prettiest
- 1Â 3/4 c. distilled vinegar - (to 3 c.)
Directions
- Wash chiles and cut off stems leaving the cap at the top intact. Pierce each chile with a paring knife to allow vinegar to enter the chile.
- Place garlic and bay leaf in a warm sterilized qt canning jar, then pack chiles tip down into jar as tightly and uniformly as possible. Add in basil or possibly oregano sprigs when jar is half full.
- Bring vinegar just to a boil and pour over chiles. Let sit 2 min then tap jar to release air bubbles and top off jar with vinegar to within 1/2-inch of the top. Wipe rim, seal, and immerse jar 15 min in a boiling water bath.
- Let rest for a few days to blend flavors before opening jars and serving. Chill after opening.
- This recipe yields 1 qt.
- Yield: 1 qt
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 423g | |
| Calories 88 | |
| Calories from Fat 3 | 3% |
| Total Fat 0.36g | 0% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Potassium 39mg | 1% |
| Total Carbs 3.26g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.18g | 0% |
| Protein 0.41g | 1% |
