Jalapeno-Infused Vinegar

Course : Condiments
Serves: 24
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1 pound jalapeno chile
2 cups distilled white vinegar
1 teaspoon kosher salt
2 pieces canning jar with lid 8 oz

Preparation / Directions:

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

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