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Tangy Salted Green Chilies

By Melissa Clark

Total Time
10 minutes
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Featured in: Playing With Fire: Hot-Sauce Recipes

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Ingredients

Yield:¾ cup
  • 10serrano chili peppers (3 ounces)
  • ¼cup distilled white vinegar
  • 1½teaspoons kosher salt
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

19 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 1 gram protein; 168 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Wearing rubber or latex gloves, slice chili peppers very thinly. Place them in a jar and stir in vinegar and salt. Cover loosely with a lid, or with cheesecloth and a rubber band.

  2. Step 2

    Refrigerate for five days, then close lid tightly. Keep stored in refrigerator; peppers will last for several weeks or months.

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