Ingredients
Yield: X
- 1.5 lb Serrano peppers, stems removed
- + .25 lb Cayenne peppers, stems removed
- 1 clove garlic
- 1 tbsp salt
- 1/2 tbsp onion powder (prefer whole onion)
- 1 tsp ground red pepper
- 1 limes worth of juice
Directions
1. Roast peppers over medium-high heat
2. Dice peppers and place all ingredients in mason jar
3. Add vinegar to top of jar
4. Mix well and let set for 1 week
5. Blend jar contents until liquefied