Chilero Hot Sauce

🥘 Ingredients

• carrots
  2
• cauliflower
  1 head
• cucumbers
  2
• jalapeno peppers
  6
• read or green bell peppers
  4
• salt
  1 Tbsp
• spicy chili peppers (like habanero)
  8
• sweet onions
  4 small
• white vinegar
  24 oz

🍳 Cookware

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

1. 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.

   carrots: 2, sweet onions: 4 small
2. 2

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

   cucumbers: 2, cauliflower: 1 head, read or green bell peppers: 4, jalapeno peppers: 6, spicy chili peppers (like habanero): 8, salt: 1 Tbsp
3. 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.

   white vinegar: 24 oz
4. 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.
5. 5

   Store for 2 to ⏱️ 3 months in the refrigerator.