This is one of those recipes without measurements, you can add as many peppers and vinegar to it. It’s a taste and feel, type of thing. So get ready to experiment. Everyone that makes it, has a different way of doing it. I’ve heard of people adding sugar, others add tomatoes. This is my take on it, the way I was taught to make it, and the way my son loves to have it. He mixes it with sour cream for a quick dip that he munches on with tortilla chips. Again, if you want to make more, add more peppers. ENJOY!
2 Cuban peppers (pictured above) cored and seeded
1 Red pepper cored and seeded
½ Green pepper
½ Orange pepper
1 medium Vidalia (sweet) onion
3 bunches of scallions
1 large bunch of cilantro
Salt & Pepper
In a food processor, add everything but the scallions and cilantro, do two different batches if it all doesn’t fit at once**. Set all the chopped veggies in a glass bowl. Now chop the scallions and cilantro (finely) and add to the same bowl.
Here is the “eyeing” part. Add enough vinegar to cover the veggies by half an inch over the top. Add salt and pepper. Mix thoroughly, cover with Saran Wrap and stick in your fridge for a couple of days.
After two days uncover and taste. It will probably need more salt and pepper. Also, if you think the consistency is not watery enough***, add more vinegar at this point.
TIPS AND POINTERS
*Add as many Jalapeños to your specific taste – The more you add the spicier it will be. I’m up to 5. 2 without seeds and 3 with seeds and ribs. There is also a Chili Pepper paste from Gourmet Garden that adds an extra punch, my friend uses it and it tastes yummy but with a lot more heat. http://www.gourmetgarden.com/us/product/view/Chili-Pepper
**I like my peppers finely chopped, others a bit more coarse it’s up to you how much to process them.
***Consistency: you don’t want the peppers clumped together, they should loosely swim in vinegar.
Make sure you process the cilantro and scallions separately, these need to be really finely chopped.