Tangy Salted Green Chilies

By Melissa Clark

Published August 24, 2010

Total Time
10 minutes
Rating
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Ingredients

Yield:¾ cup

  • 10 serrano chili peppers (3 ounces)

  • ¼ cup distilled white vinegar

  • 1 ½ teaspoons kosher salt

Ingredient Substitution Guide
Nutritional analysis per serving

3 grams carbs; 19 calories; 2 grams fiber; 168 milligrams sodium; 1 gram protein; 2 grams sugar

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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