Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  jalapeno chile
  2               cups  distilled white vinegar
  1           teaspoon  kosher salt
  2               8 oz  canning jar with lid

Preparation:

remove stems and seeds from chiles place into a food processor and process to a fine puree divide chiles evenly between sterile jars heat vinegar to a boil in a saucepan, over a moderate flame pour over chiles, leaving a 1/2-inch headspace wipe rims of jars, secure lids process in a water bath for 10 minutes remove and allow to cool completely allow to steep for 2-3 weeks before using store in a cool, dark, and dry place use as desired

Nutritional Information:

0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 78mg Sodium