Chilero Hot Sauce

🥘 Ingredients

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

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.
2. 2

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