| Yield 1X: | 48.50 | oz | Allergens: | ||
| Portion: | 0.5 | oz | Chili | ||
| Portions: | 97.0 | ||||
| Shelf life: | 2 weeks | ||||
| Date: | 1.6.19 | ||||
| Prep Recipe Ingredient | 1 | X |
| lb | oz/each | |
| Jalapeno peppers, stem off, chopped | 2 | |
| White vinegar | 1 | |
| Kosher salt | 0.50 |
Carefully measure and prepare all ingredients. Dissolve salt in vinegar, then pour over chilies.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.