We used sweet mini bell peppers and jalapeños, but any variety like serranos, Fresno, Thai, or poblano peppers will also work well.

Andrew Ticer and Michael Hudman
Recipe by Southern Living February 2014

Gallery

Hector Sanchez; Styling: Buffy Hargett Miller

Recipe Summary

hands-on:
15 mins
total:
12 hrs 50 mins
Yield:
Makes 3 pt.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Divide peppers among 3 (1-pt.) canning jars. Bring white wine vinegar and next 9 ingredients to a boil in a medium saucepan over medium-high heat. Reduce heat to medium, and simmer, stirring occasionally, 5 minutes. Divide hot mixture among jars. Cover with lids; screw on bands. Let stand 30 minutes. Chill 12 hours before serving. Store up to 3 weeks.

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Source

Andrew Michael Italian Kitchen and Hog & Hominy, East Memphis, TN

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